No-Knead Bread

Adapted from Jim Lahey's recipe

Ingredients

• 430 g cups all-purpose or bread flour, more for dusting
• 1 g instant yeast
• 12 g salt
• 345 g  water
•  Cornmeal or wheat bran as needed

• Preparation

• Step One

• 1. In the large stainless steel bowl, combine flour, yeast and salt. Add 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.

  1. Step Two

  1. 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.
  2. Step Three
  3. 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 bowl with oil; put dough seam side down in bowl and dust with more flour, bran or cornmeal. Cover with a 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.
  4. Step Four
  5. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a heavy cast iron covered pot in oven as it heats. When dough is ready, carefully remove pot from oven. Dump the bowl containing the 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.