Recipe: No-Knead Bread
Adapted from The New York Times
(Published November 8, 2006)
About 1½ hours plus 20 hours’ rising
One 1½-pound loaf.
- Mixing bowl
- Large spoon
- Measuring spoons
- Plastic wrap
- Silicone mat
- Non-terry cloth towel
- Cast iron or ceramic pot with lid (> 3 quarts)
- 3 cups of bread flour; more for dusting
- ¼ teaspoon of instant or active dry yeast
- 1¼ teaspoons of salt
- Lukewarm water
- In the mixing bowl, combine flour, yeast and salt. Add 1⅝ cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest for 18 hours at about 70 ℉.
- Sprinkle a bit of flour on the silicone mat and place dough on it; sprinkle the dough with a little more flour and fold it over on itself a few times. Cover loosely with plastic wrap and let rest for 15 minutes on the mat.
- Wet your hands and gently yet quickly shape dough into a ball. Put dough seam side down on the mat and dust with more flour. Cover with the towel and let rise for 2 hours.
- Heat oven to 450 ℉. Put pot in oven as it heats. After 30 minutes, carefully remove pot from oven. Turn dough over into pot, seam side up; it may look like a mess. Cover with lid and bake 30 minutes, then remove lid and bake another 30 minutes, until loaf is beautifully browned. Cool on a rack for a half-hour.
To re-crisp the crust after the bread has cooled, bake in 350 ℉ oven for 10 minutes.