This recipe made the MOST beautiful bread I have ever seen. Of
course...the method and ingredients made me wonder....but WOW!

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No-Knead Bread

breads

3 cups all-purpose or bread flour; more for work surface
1/4 ts instant yeast
1 1/4 ts salt
olive oil; as needed
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. 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° 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, non-terry cloth towel 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, non-terry cloth 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 450°. 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.

Contributor: Jim Lahey, Sullivan Street Bakery


** Exported from Now You're Cooking! v5.76 **





The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!