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No-Knead Bread




Source of Recipe


Woman's Day magazine


Recipe Introduction


Adapted from Jim Lahey, Sullivan Street Bakery



Recipe Link: http://womansday.com/nokneadbread

List of Ingredients




3-1/3 cups all-purpose or bread flour, plus more for dusting
1/4 tsp instant (rapid-rise) yeast
2 tsp salt
Cornmeal or wheat bran as needed for coating




Recipe



In a large bowl combine flour, yeast and salt. Add 1 1/2 cups tepid water, and stir until blended; dough will be sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Dough is ready when its surface is dotted with bubbles. It should look like the image at left. Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Generously coat a cotton towel (not terry cloth) with flour, cornmeal or wheat bran. Using just enough flour to keep dough (which is sticky) from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Put dough seam side down on towel and dust with more flour, cornmeal or bran. Cover with another cotton towel or plastic wrap and let rise for about 2 to 3 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half hour before dough is ready, heat oven to 450 °F. Put a 3- to 4-quart heavy covered pot (cast iron, enamel, or ceramic) in oven as it heats. (Make sure if the pot has a handle that it is oven safe to 450 °F. If not, remove it.) When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Turn out on wire rack to cool completely. Your bread will look different, depending on the type of dusting flour you used.

Yield: One 1 1/2 lb loaf.