Oh pshaw, on Sun 14 Oct 2007 01:36:39p, meant to say...

> Recipe: No-Knead Bread
>
>
> Article Tools Sponsored By
> Published: November 8, 2006
>
> Adapted from Jim Lahey, Sullivan Street Bakery
> Time: About 1½ hours plus 14 to 20 hours' rising
> Skip to next paragraph
> Readers' Opinions
> Forum: Cooking and Recipes
>
> 3 cups all-purpose or bread flour, more for dusting
> 1/4 teaspoon instant yeast
> 1 1/2 teaspoons salt
> Cornmeal or wheat bran as needed.
>
> 1. 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.
>
> 2. 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.
>
> 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 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.
>
> 4. 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.
>
> Yield: One 1½-pound loaf.
>

Thanks for posting the recipe in its entirety.

--
Wayne Boatwright
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