No Knead Bread
Ingredients:
3 cups all purpose flour, more for dusting
¼ teaspoon instant yeast
1 ⅝ cups water
1 ¼ teaspoon salt
Cornmeal or wheat bran as needed
Directions:
-In a large bowl combine flour, yeast, and salt
-Add 1 ⅝ cups water and stir until blended, dough will be shaggy and sticky -Cover bowl with plastic wrap and let rest at room temp for 12 to 24 hours
-Dough is ready when surface is dotted with bubbles
-Lightly flour work surface, place dough on it, sprinkle with a little more flour, and fold over once or twice on itself.
-Cover loosely with plastic wrap and let rest for about 15 minutes
-Using enough flour to keep dough from sticking to work surface and hands, quickly and gently shape dough into ball
-Generously coat cotton towel (not terry cloth) or Silpat mat with flour, wheat bran, or cornmeal
-Place dough, seam side down, on Silpat mat or towel and dust with more flour, bran, or cornmeal
-Cover with another cotton towel and let rise for 2-3 hours
-At least a half hour before dough is ready, preheat oven to 450 degrees
-Put a 6 to 8 quart heavy covered pot (cast iron, ceramic, enamel or Pyrex) in oven while it heats
-When dough is ready, dough will be more than double in size and will not readily spring back when poked with finger
-When dough is ready, carefully remove pot from oven
-Slide your hand under towel and turn dough into the pot, seam side up
-Shake pan once or twice to even dough out, it will straighten out mostly while baking
-Cover with lid and bake 25 minutes
-Remove lid and bake another 20-25 minutes, until loaf is beautifully browned
-Remove from oven, cool on rack
Recipe time: About 1½ hrs and 14 to 20 hours for rising
Yields one loaf