Recipe from Jim Lahey
Adapted by Christine Muhlke
- Total Time
- 3 hours, plus 18 hours for rising
- Rating
- 5(382)
- Notes
- Read community notes
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Ingredients
Yield:Makes one 10-inch-round loaf
- 2¼cups (300 grams) bread flour
- ¾cup (100 grams) wheat flour
- 1½teaspoons (8 grams) table salt
- ½teaspoon (2 grams) instant or dry active yeast
- 1¼cups (300 grams) cool water (55 to 65 degrees)
- Wheat bran, cornmeal or flour, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
1453 calories; 6 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 295 grams carbohydrates; 10 grams dietary fiber; 1 gram sugars; 47 grams protein; 1632 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a medium bowl, stir together the flours, salt and yeast. Add the water, and using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with a towel or plastic wrap and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
Step
2
When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to gently scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
Step
3
Place a cotton or linen tea towel on your work surface and very generously sprinkle it with wheat bran, cornmeal or flour, using at least ⅓ cup. Gently place the dough on the towel, seam-side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal or flour. Fold the ends of the tea towel loosely over the dough to cover and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
Step
4
Thirty minutes before the end of the second rise, preheat the oven to 475 degrees, with a rack positioned in the lower third, and place a covered 4½-to-5½-quart heavy pot in the center of the rack. If using a lid with a plastic handle, be sure that it can tolerate high temperatures. You might have to unscrew it and plug the hole with aluminum foil.
Step
5
Using thick potholders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam-side up. (Use caution: the pot will be very hot.) Cover the pot and bake for 30 minutes.
Step
6
Remove the lid and continue baking until the bread is a deep chestnut color but not burned, 15 to 30 minutes more. Use a heatproof spatula or potholders to carefully lift the bread out of the pot and place on a rack to cool thoroughly.
Ratings
5
out of 5
382
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Private Notes
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Cooking Notes
John from Decorah
I have found that using a piece of flour-dusted parchment paper on a cookie sheet for step 3 is much better than a cloth. After placing the dough ball on it to riise, I cover it with the same large pyrex bowl that I used to mix the original dough. I can see through the bowl and monitor the rising. When it comes to step 5, it is simple to slide one's hand under the parchment sheet and then plop the dough into the pot. No sticking and no messy towel to clean!
Dan C.
This is not a whole wheat bread (pane integrale). It contains 75% refined flour. Bread flour is not necessary to make bread!
Lynn
I just pick up the risen loaf with the parchment and put it in the pot. The parchment does fine in the oven.
Drew
By "wheat flour" do you mean whole-wheat flour?
I don't see the point of this recipe. Calling it "Pane Integrale" doesn't change the fact that it's just copying Bittman's recipe ("Jim Lahey's No Work Bread").
Parsa
Now I see why most bread recipes call for reducing oven temperature after removing lids! My loaf was already burnt when I checked on it 15 minutes after removing the lid. Next time, I will try reducing the temperature to 425 or 400 after the first 30 minutes. Otherwise a solid recipe!
Kate
Measuring by weight when baking is the easiest way to assure success, because the moisture content of flour can vary greatly. I suggest purchasing a kitchen scale which will set you back by about $25-$50 depending on the quality. Once you have it you will find numerous uses for it in your kitchen, including baking.
Catalina
I agree. Mis-named.
Katharina
The first time I baked this, I decided to just simply do the second rise on a baking sheet under the bowl and then just put it straight into the oven (without the bowl, obviously) and bake for 30 minutes - done! Out came a beautiful round loaf without the fuss. Second time I added sunflower seeds, because why not?
Poppy
I love this bread - it's got great texture and great tangy flavor from the long fermentation, but I've had to make some changes to get the results I want. My loaf's bottom burns at 475, I've had to go to 450. I also can't get any good height on my loaf from the technique listed. Instead, I shape it to get good surface tension in a nice boule and then let it rise on parchment, which I use to transfer it to the oven (as others have mentioned). I do have to score it, since it goes in seam side down
ES
Deliciously crunchy crust! Mind didn’t prove correctly - maybe too cold? - so it was smaller and flatter than I expected, but it baked up with a thick, golden country bread crust. Will definitely make again.
Peter
Step 3, use parchment paper and cover with the bowl.Reduce heat after taking off the lid
Eloise
Why is this called whole wheat bread? It has 2/3 white flour and only 1/3 whole wheat flour.
Dawn
I usually drop the oven temperature 25-50 degrees after I take the pot lid off. It helps to keep the bread from burning.
Julie R
Made exactly according to recipe, was much firmer dough than I anticipated. It didn’t really double on first rise, but I just carried on. Baked in cast iron Dutch oven. Absolutely delicious, chewy crust and somewhat dense texture that allowed ease of slicing.
Parsa
Now I see why most bread recipes call for reducing oven temperature after removing lids! My loaf was already burnt when I checked on it 15 minutes after removing the lid. Next time, I will try reducing the temperature to 425 or 400 after the first 30 minutes. Otherwise a solid recipe!
chris
This was great. Not too dense. A good way to get some whole wheat mixed into my typical all bread flour no knead recipes.
james
I used a banetton instead of wrapping in a tea towel. Works fine. Also I didn’t have the right size pot so I used a 9 inch spring form pan and a pot cover. Worked perfectly.
Henry
I made this with 2 cups AP flour and 1 cup whole wheat flour. I don’t quite understand the point of coating seam-side down with cornmeal if it’s going up eat up seam-side up in the pot. It makes more sense to do the second rise on parchment paper and don’t flip it when you put it into the pot along with the parchment paper.
Wouter
I was wonderkng, in the second rise, what is considered warm? More than room temperature? And if so: how do I do this?
Jeanne
I use the parchment paper method now with all my no-knead breads. Thank you, posters, for the suggestion.
Amy
Can this be made with AP instead of bread flour? If so, would any other changes need to be made?
Poppy
I love this bread - it's got great texture and great tangy flavor from the long fermentation, but I've had to make some changes to get the results I want. My loaf's bottom burns at 475, I've had to go to 450. I also can't get any good height on my loaf from the technique listed. Instead, I shape it to get good surface tension in a nice boule and then let it rise on parchment, which I use to transfer it to the oven (as others have mentioned). I do have to score it, since it goes in seam side down
jfrye
Excellent bread. Did the parchment and bowl technique.
maggsf
I love this recipe! Though I’ve found it baffles to perfection in about 25 minutes total
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