No Knead Bread
Source of Recipe
Jane
List of Ingredients
¯ 3 c. all-purpose or bread flour, plus more for dusting
¯ 1/4 tsp. instant yeast (or rapid rise yeast)
¯ 1 scant tbsp. salt
¯ Cornmeal or wheat bran as needed
Recipe
In a large bowl, combine flour, yeast and salt. Add 1 5/8 c. tepid water (about 110 degrees Fahrenheit) and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature (about 70 degrees) for at least 12 hours, preferably about 18. Dough is ready when its surface is dotted with
bubbles and gluten (long strands that cling to sides of bowl when tilted) is well-developed. 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. Using just enough flour to keep dough from sticking to work surface and to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or Silpat mat with flour, wheat
bran or cornmeal; put dough seam-side down on towel or Silpat mat and dust with more flour, bran or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for 2 to 3 hours. When 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, preheat oven to 450 degrees. Put a 4- to 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it preheats. When dough is ready, carefully remove pot from oven. Slide your hand under towel (or Silpat
mat) and turn dough over into pot, seam side up; it may look like a mess, but that’s 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. Remove from oven, invert pan and
cool bread on a rack.
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