The Bread That Changed Everything
In 2006, Jim Lahey of Sullivan Street Bakery published a recipe that revolutionised home baking. The idea was radical: skip kneading entirely and let time do the work. By using a tiny amount of yeast and a very long fermentation (12–18 hours), the gluten develops on its own through a process called autolysis. The result is a loaf with open, irregular holes, a crackling crust, and complex flavour — all from 5 minutes of effort.
The other innovation? Baking in a preheated Dutch oven. The enclosed, heavy pot traps steam from the dough, creating the steamy environment that professional bakeries use steam injection ovens to achieve. This is what gives the crust its deep colour and satisfying crackle.
Ingredients
This recipe is almost absurdly simple:
- Bread flour — 400g
- Cool water — 330ml (about 20°C)
- Salt — 8g
- Instant yeast — 2g (just ½ teaspoon)
That's it. Four ingredients. No sugar, no oil, no eggs, no milk. Just flour, water, salt, and a whisper of yeast.
Method
Mix (2 Minutes)
In a large bowl, stir together flour, salt, and yeast. Add the water and mix with a wooden spoon or your hand until everything is combined — about 30 seconds of mixing. The dough will be shaggy, sticky, and ugly. This is correct. Do not add flour. Do not knead. Cover the bowl tightly with cling film and leave on the counter.
Wait (12–18 Hours)
Go to sleep. Go to work. Do whatever you want. The dough sits and ferments slowly at room temperature. Time replaces kneading — the long, slow fermentation develops gluten strands through enzymatic action and creates the deep, complex flavour that quick breads can never match. After 12–18 hours, the surface should be dotted with bubbles and the dough should have at least doubled.
Shape & Second Rise (2 Minutes + 30 Min Wait)
Scrape the dough onto a well-floured surface. It will be very sticky — flour your hands generously. Fold the dough over itself twice (north to south, east to west). Flip seam-side-down, cup your hands around it, and drag it toward you to create surface tension. Place on a sheet of parchment paper, dust the top with flour, cover with a towel, and let rest for 30 minutes.
Preheat the Dutch Oven
30 minutes before baking, place your Dutch oven (with lid) in the oven and preheat to 245°C. The pot must be screaming hot. This is non-negotiable — a cold Dutch oven will produce mediocre bread. Both cast iron and enamelled cast iron work perfectly. The pot should be at least 4 litres.
Bake (1 Minute Active)
Carefully remove the Dutch oven from the oven (it's dangerously hot). Lift the parchment paper with the dough and lower it into the pot. Score the top with a sharp knife or razor blade — one deep slash or a cross pattern. Cover with the lid. Bake 30 minutes covered, then remove the lid and bake 15 minutes more uncovered until deeply golden brown. Cool on a wire rack for at least 30 minutes — cutting bread too early will result in a gummy interior.
Variations
- Rosemary & olive oil — add 2 tbsp olive oil + 2 tbsp chopped rosemary to the dough
- Seeds — fold in 60g mixed seeds (pumpkin, sunflower, sesame) during shaping
- Whole wheat — replace 100g bread flour with whole wheat flour + add 15ml extra water
- Cheddar & jalapeño — fold in 80g diced cheddar + 2 minced jalapeños
- Olive & herb — add 80g chopped kalamata olives + 1 tsp dried oregano
Why This Recipe Works
- Low yeast + long time = gluten development without kneading + complex flavours
- High hydration (82%) = open, irregular crumb structure
- Dutch oven = trapped steam = professional-quality crust
- Hot baking surface = dramatic oven spring