No-Knead Artisan Bread

Directions

Rob's Modified Version:

• 1)

  In a large measuring cup, add the active dry yeast to the water (even though you would normally bloom the yeast, no need to do that here).

• 2)

  In a large bowl combine flour and salt. Add water and yeast mixture and stir until blended; dough will be shaggy and sticky (add a little more water if it seems dry). Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70°F.

• 3)

  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. Place seam side down on floured parchment paper and cover loosely with plastic wrap. Let rest while you preheat the oven and your pot.

• 4)

  Heat oven to 450°F. Put a 6- to 8-quart heavy covered pot with its cover (cast iron, enamel, Pyrex or ceramic) in oven for 30 minutes to preheat. Carefully remove pot from oven. Gently pick up parchment paper with dough and place all into pot. Cover with lid and bake 45 minutes, then remove lid and bake another 20 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Jim Lahey Versions:

• 1)

  In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky (add a little more water if it seems dry). Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70°F.

• 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 (or use a silicone baking mat); 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°F. Put a 6- to 8-quart heavy covered pot with its cover (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 ok. 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.

• 5)

  Sped Up Method: Reduce the initial rise to 8 hours; skip the 15 minute resting period and just shape the dough as in Step 3 above. Proceed immediately to Step 4 above.

Simply So Good Version:

• 1)

  In a large mixing bowl, whisk together flour, salt and yeast. Note: if using active dry yeast, add the proofed yeast/water mixture in with the rest of the water.

• 2)

  Add water and mix until a shaggy mixture forms.

• 3)

  Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great.

• 4)

  Heat oven to 450°F. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

• 5)

  Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Move onto a large square of parchment paper, cover with plastic wrap and let set while the pot is heating.

• 6)

  Remove hot pot from the oven and drop in the dough, keeping it on the parchment paper. Cover and return to oven for 30 minutes.

• 7)

  After 30 minutes remove the lid and bake an additional 15 minutes.

• 8)

  Remove bread from oven, take off parchment paper and place on a cooling rack to cool.