For those who find baking intimidating due to the need for precise measurements and special equipment, Jacques Pépin’s no-knead bread recipe offers a refreshing alternative. Inspired by Jim Lahey’s no-knead method, Pépin’s version simplifies the process by mixing and baking the dough in one pot, minimizing cleanup and effort.
This recipe yields one large loaf, serving approximately 8-10 people. It’s a perfect blend of ease and satisfaction, making it a great introduction to bread baking for beginners.
Jacques Pepin’s No-Knead Bread
A simple no-knead bread recipe by Jacques Pépin, requiring minimal ingredients and effort, perfect for beginners.
Ingredients
- 1 1/2 cups of room temperature water
- 1 tsp of yeast (or a bit more)
- 1 tsp of salt (or a bit more)
- 4 cups of flour
Instructions
- Start the night before to ensure proper rising time. In a large, non-stick, oven-safe pot, mix the ingredients together until thoroughly combined. Let it sit, uncovered, at room temperature for about an hour and a half.
- After the initial rise, knock down the dough by mixing it up again for a moment. Cover it and put it in the refrigerator overnight (10-12 hours).
- The next day, preheat your oven to 450 degrees. Take the dough out of the fridge and remove the cover (it should have risen again overnight). Put it straight into the oven and bake for about 40 minutes.
- After forty minutes, take the pot out of the oven (using oven mitts). Let it sit and cool for a few minutes before turning it out.
Notes
A non-stick, oven-safe pot is crucial for this recipe. If the pot is not non-stick, the bread may stick and be difficult to remove. Preheating the oven to the correct temperature and using oven mitts when handling the hot pot are essential for safety and success.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 150Total Fat: .5gSodium: 200mgCarbohydrates: 30gFiber: 2gSugar: .5gProtein: 4g
