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No-Knead Bread




Source of Recipe


From: Sandra Dallas's newsletter


Recipe Introduction


Okay, I know you’re not reading my newsletter for recipes, but this one is so extraordinary that I feel it’s my duty to pass it on. It is the world’s easiest recipe for bread, and the result is so good that the first time I made it, a guest asked if I’d bought the bread in an Italian bakery.
The recipe, which was first published in the New York Times, (I read it in Diane Carman’s column in the Denver Post) makes a crusty bread with a slightly sour, soft inside, and it lasts for days. What’s more, you can’t fail. Let the sponge set three or four hours too long? No problem. I misread the recipe the first couple of times around and added 1/4 cup too much water. The bread was still good. I’ve added parmesan cheese to it, as well as roasted garlic. You can make the dough in less time than it took you to read this far. Try the recipe just once, and you’ll be hooked.


No-Knead Bread

Ingredients
3 cups all-purpose or bread flour, more for dusting
1?4 teaspoon instant yeast
1 1?4 teaspoon salt
1 5/8 cups water
Cornmeal, wheat bran, or flour

Directions
Combine flour, yeast, and salt in a large bowl. Add water and stir until mixture forms a shaggy, wet dough. Cover the bowl with plastic wrap, and let it sit 12 to 18 hours at room temperature. Dough is ready when the surface is pitted and bubbly.

Flour a work surface and scrape dough onto it. Dust with flour, and fold the dough over itself a couple of times. Cover loosely with plastic wrap for 15 minutes. Shape dough into a ball, then plop it into the center of a tea towel (not terrycloth) that has been heavily dusted with cornmeal, bran, or flour. (If you don’t do this, the dough will stick to the towel, and you won’t be able to even scrape it off.) Dust the top of the dough with cornmeal, wheat bran, or flour and cover it with a second towel. Let the dough rise for two hours or until double in size.

About 30 minutes before dough is ready, heat the oven to 450 degrees, and put a large lidded cast iron, enamel, or ceramic casserole into the oven to preheat. When the dough is ready, remove the pan, and spray it with oil. Slide your hand under the towel, and turn dough upside down into the pot. You may have to shake the pan to make sure it’s evenly distributed. Cover with the lid and bake 30 minutes. Remove lid and bake another 15 to 30 minutes until it is browned.

You’re supposed to let the bread cool before you cut it, but I never do.