No-Knead Country Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1 ¼ teaspoons salt
  • 1½ cups room temp water
Instructions
  1. In a large bowl combine flour, yeast and salt. Add the water, and stir with the stick end of a wooden spoon until all of the flour is incorporated; 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.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and turn out dough on it; sprinkle it with a little more flour and fold it over on itself once or twice using a bench scrape. 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. Sprinkle a large piece of parchment paper with flour; put dough seam side down on paper and dust with more flour. Cover loosely with plastic wrap 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. Pick up the parchment paper by the ends and gently lower into the hot pan. 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 20 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
  5. adapted from the NY Times
Recipe by Chateau Elma at https://www.chateauelma.com/no-knead-country-bread