Directions: |
Directions:In large bowl combine flour, yeast, 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 surface is dotted with bubbles. Lightly flour work surface; place dough on it. Sprinkle with a little more flour, and fold dough over on itself once or twice. Cover loosely with plastic wrap; let rest 15 minutes.
Using just enough flour to keep dough from sticking to work surface or fingers, gently and quickly shape dough into ball. Generously coat cotton towel (not terry cloth) with flour, wheat bran, or cornmeal; put dough on towel, seam-side down. Dust with more flour, bran, or cornmeal. Cover with another cotton towel; let rise for about 2 hours. When ready, dough will be more than double in size and will not readily spring back when poked with finger.
At least a half-hour before dough is ready, heat over to 450 degree. Put 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 hand under towel and turn dough over into pot, seam side up. (It may look like a mess, but that’s okay.) Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid, bake 30 minutes, until loaf is beautifully browned. Cool on rack. Yield: One 1 ½ pound loaf.
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This recipe for No-Knead Bread is from