3 cups all-purpose or bread flour, plus more for work surface
1/4 teaspoon instant yeast
1 1/4 tsp salt
olive oil, as needed
Cornmeal, wheat bran or flour, as needed (optional)
Instructions
In a large bowl, combine flour, yeast, and salt.
Add 1 1/2 cups water and stir until blended; dough
will be shaggy and sticky. Coat a second large
bowl with olive oil. Transfer dough to oiled bowl
and cover bowl with plastic wrap. Let dough rest
at least 12 hours, but preferably up to 18, in a
room about 70 degrees in temperature. When surface
is dotted with bubbles, dough is ready
Lightly flour work surface. Place dough on work
surface and sprinkle with more flour. Fold the dough
over on itself once or twice. Loosely cover with
plastic wrap and let rest about 15 minutes
Sprinkle just enough flour over work surface and
your fingers to keep dough from sticking; quickly
and gently shape dough into a ball. Generously
coat a cotton towel (not terry cloth) with flour,
cornmeal, or wheat bran; place dough seam side
down on towel and dust with more flour, cornmeal,
or wheat bran. Cover with a second cotton towel
and let rise until it has more than doubled in
size and does not readily spring back when poked
with a finger, about 2 hours
After about 1 1/2 hours, preheat oven to 500
degrees. Place a 6- to 8-quart heavy covered pot,
such as cast-iron or Pyrex, in oven as it heats.
When dough has fully risen, carefully remove pot
from oven. Remove top towel from dough and slide
your hand under the bottom towel; turn dough over
into pot, seam side up. Shake pan once or twice if
dough looks unevenly distributed; it will
straighten out as it bakes. Cover, and bake 30
minutes. Uncover, and continue baking until
browned, 15 to 30 minutes. Cool on a wire rack.
Originally Submitted
3/2/2011
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