Bittman's No Knead bread

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.

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 F.
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.

Yield: One 11/2-pound loaf.

Time: About 1-1/2 hours plus 14 to 20 hours' rising

From New York Times recipe - Adapted from Jim Lahey, Sullivan Street
Bakery, NYC

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