Directions: |
Directions:Whisk together the dry ingredients. Add the water and stir until well mixed. Your dough will be VERY wet. Don’t stress. It’s supposed to be that way. Work the dough well to ensure that all the flour is absorbed. Chunks of raw flour in the middle of your bread are unsightly and gross.
Cover the dough with well greased plastic wrap. Let sit for 12-18 hours. (I have found 18 hours to be a little too long – I always aim for closer to 12 hours). Your dough should have risen substantially and be very bubbly.
Pour your dough out on a floured cutting board and fold in on itself a few times so that it’s less of a blob and more of a ball. Cover with a clean towel and let sit for 1 hour. The dough will probably flatten back out. Again, no stress folks.
While waiting for the bread to raise, preheat your oven to 450º WITH THE POT INSIDE! That’s important enough to warrant all caps. You want the pot to be so very hot that the dough will cook instantly when it touches the pot. Otherwise, the dough will stick to the pot and you will never get your loaf out in one piece. Very, very hot is the goal.
Working quickly, pull your pan out of the oven, sprinkle some flour on the bottom, and dump your wet dough into the pan. It’ll look ugly. That’s okay. Put the lid on it and put it back in the oven. Cook for 20 minutes. Remove lid, raise the oven temperature to 500, and cook for 20 more minutes or until dark golden brown. Remove from oven and immediately remove bread from the pan. Let sit on a wire rack until cool. |
This recipe for No Knead Bread is from