No-Knead Bread

via Carla

Ingredients:

3 cups bread flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 C warm water

You will also need a large bowl and a covered pot large enough to hold the loaf (I use a Dutch oven with a piece of Silpat cut to cover the bottom--Keeps it from sticking).


1. Mix Dough.  The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess.  Cover with plastic wrap and let sit 12-20 hours on the countertop.

2. Shape and preheat.  The dough will now be wet, sticky, and bubbly.  With a wet spatula, dump the dough onto a very well-floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape.  If you use your hands, keep them wet so the dough doesn't stick. Spray the big bowl with Pam and dump the ball of dough back into it.  Cover it and let it nap for 2 hours.  When you've got about a half hour left, slip a covered pot into the oven and preheat to 450.

3.  Bake.  Your dough should have double din size.  Remove the pot from the oven.  Dump the wobbly dough into the pot.  It doesn't matter which way it lands. Shake it to even the dough out.  Cover.  Bake for 30 minutes.  Optional, but I never do it: uncover and bake another 15-20 minutes or until the crust is beautifully golden and the middle of the loaf is 210.  Remove and let cool on a wire rack.  If not eating right away, you can re-crisp the crust in a 350 oven for 10 minutes.