• prep: 0 hr
• cook: 3 hr 45 min
• total: 3 hr 45 min

servings:

We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread. Featured in: Soon The Bread Will Be Making Itself. 

• 1 ½ tablespoons yeast
• 1 ½ tablespoons kosher salt
• 6 ½ cups unbleached, all-purpose flour, more for dusting dough
• Cornmeal

Click Here For Step-By-Step Instructions