No Knead Bread 

I understand this recipe came from a NYTimes article. I received it from friend, Janet Redfield. It’s quick, easy (with some forethought and planning), and has brought us great pleasure and satisfaction. I hope it does the same for you.

Ingredients:
3 cups bread flour*
1/4 tsp rapid rise yeast
1-1/4 tsp salt
1-5/8 cups tepid water

– Mix dry ingredients in a lovely, hand-made porcelain bowl. Add water and mix just until shaggy and sticky. Scrape down and cover bowl with plastic wrap. Let rise for 12 to 18 hours at room temperature.

– Uncover bubbly risen dough and scrape onto floured surface — it should be quite wet and sticky. Sprinkle with flour and fold over twice onto itself. Cover with plastic and let rest 15 minutes (I usually skip this resting period and move directly onto the next step).

– Flour and shape into a ball. Put it onto a floured silicone mat or into an oiled bowl, seam side down, dust with flour and cover with a dish towel. Let rise for two hours.

– Place a heavy, 6-8 quart, lidded casserole into the middle of the oven and preheat to 450oF. I use an oval LeCruset. A heavy stoneware bowl with aluminum foil also works. The sealed baking environment is important as it works to create the hard crust.

– Take heated casserole out, dump dough inside, recover, and place in oven. Bake for 40 minutes or so. Uncover and bake another 10 to 15 minutes.

– Remove from casserole and cool on a rack. Listen for crackling sounds as it first cools.

Love,
Siem

* It is important to use bread flour. I have substituted up to 1/3 whole wheat flour for a healthier but considerably heavier loaf. I have also experimented with oats, cornmeal, honey, and cardamom. Janet noted that she occasionally adds twice the yeast and starts making the bread in the morning and bakes it in time for the evening meal (6-8 hour initial rise?) for a passable result.