3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
Instructions
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. Let dough rest at least 12 hours,
preferably about 18, at warm room temperature, about 70
degrees.
Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a
little more flour and fold it over on itself once or twice. Cover
loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work
surface or to your fingers, gently and quickly shape dough
into a ball. Generously coat a cotton towel (not terry cloth)
with flour, wheat bran or cornmeal; put dough seam side
down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2
hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a
finger.
At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron,
enamel, Pyrex or ceramic) in oven as it heats. When dough is
ready, carefully remove pot from oven. Slide your hand under
towel and turn dough over into pot, seam side up; it 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. Cover
with lid and bake 30 minutes, then remove lid and bake
another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.
Originally Submitted
1/26/2011
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