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No Knead Bread




Source of Recipe


Earl


Recipe Introduction


I adapted this from an adaptation of Jim Lahey’s at Sullivan Street Bakery’s No Knead Bread recipe. It's even simpler than the original. Yes, if you don't try this now and you wait a year or a month, and you do try it, call me over and I will surely perform your request, which will be to kick your backside for not making this bread sooner.


List of Ingredients




3 cups all-purpose or bread flour
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups warm water

Recipe





1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.

2. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. And yes, the 1/4 teaspoon yeast is the right amount.
3. Dough is ready when its surface is dotted with bubbles.

4. After 18 hours punch down the dough and transfer to a large bowl coated with 2 tablespoons of extra virgin olive oil. Flip dough over so it’s covered with oil. Cover bowl with plastic wrap and let dough rise for about two hours.

5. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.

6. Dough may be stuck to the bowl so use a spatula to loosen it from side of bowl. Then slide dough into pot. Dough may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

7. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 30 minutes, until loaf is beautifully browned to your satisfaction. Cool on a rack.

Yield: One 1½-pound loaf.