Basic No-Knead Bread
Servings: One 10-inch round loaf.
- 3 cups of flour
- 1 ½cups water
- ¼teaspoon yeast
- 1 ¼teaspoon salt
- olive oil (for coating)
- extra flour, wheat bran or cornmeal (for dusting)
Remove the dough and fold once or twice. Let the dough rest for 15 minutes. Next, shape into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; place the dough seam side down on the towel and dust with flour. Cover with a cotton towel and let rise one to two hours at room temperature, until more than doubled in size.
Preheat a six- to eight-quart pot, at 450 to 500 degrees, at least 30 minutes prior to baking. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot, seam side up. Cover with the lid and bake 30 minutes. Remove the lid and bake 15 to 30 minutes uncovered, until the loaf is nicely browned.
Sources: Sullivan Bakery, nytimes.com