Pawpaw's Bread
My dad discovered Jim Lahey's No Knead Bread recipe a few years before he died and blew my Nonna's mind with it. She always swore you could never make real Italian bread in America because the water wasn't filtered through volcanic ash. But when she saw and tasted this bread she said, "I'll be damned!"
This is my own version of Jim Lahey's slightly smaller recipe which we lovingly refer to as Pawpaw's bread in memory of my dad.
Pawpaw's Bread
My dad discovered Jim Lahey's No Knead Bread recipe a few years before he died and blew my Nonna's mind with it. She always swore you could never make real Italian bread in America because the water wasn't filtered through volcanic ash. But when she saw and tasted this bread she said, "I'll be damned!"
This is my own version of Jim Lahey's slightly smaller recipe which we lovingly refer to as Pawpaw's bread in memory of my dad.
Cooking Instructions
- 1
Put dry ingredients in an 8 cup batter bowl with a lid
- 2
Pour in all water at once and stir in well with a fork or dough paddle
- 3
Cover and allow to rise 12-18 hours
- 4
Dump out risen dough on a well floured piece of parchment and dust with more flour
- 5
Using corners of parchment fold dough over onto itself a few times shaping it into a round boule
- 6
Allow to rise 2 more hours
- 7
Meanwhile place empty covered Dutch oven into oven and preheat to 450*
- 8
After two hours and oven is thoroughly preheated place dough with parchment into Dutch oven and cover
- 9
Bake for 20 minutes then remove lid and bake 15-20 more minutes
- 10
Remove bread and parchment from Dutch oven and cool on rack
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