No Knead Bread!

No knead bread is so tasty but it does take 2 days to make so if you want this - plan ahead!  I started this bread mid-afternoon on Saturday and it was ready by 7:00 pm for supper on Sunday.  You do need a heavy duty cast iron pot for this bread.  It is great toasted!

3           cups                  bread flour

1/4          teaspoon                 instant yeast
2              teaspoon                 kosher salt
1 1/2       cups plus 2 tbls.     tepid water

Directions: 12 to 18 hours before serving:  In large bowl combine flour, yeast and salt.  Add water and stir until blended; dough will be shaggy and very sticky.  Cover bowl with plastic wrap.  Let dough rest at least 12 hours, preferably about 18 hours, at room temp (about 70 degrees).  Dough is ready when surface is dotted with bubbles.  Turn out on a lightly floured surface; sprinkle 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.

2-3 hours before baking:  Using enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  Generously dust a cotton (not terry cloth) kitchen towel with flour, wheat bran or cornmeal.  Cover with another kitchen towel and let raise 2-3 hours.  When dough is ready, dough will not readily spring back when poked with finger. 

30 minutes before baking:  At least 30 minutes before dough is ready, preheat oven to 450 degrees.  Put a heavy cover pot (cast iron, enamel, pyrex or ceramic - 3 1/2 quart) in oven as it heats.  When dough is ready carefully remove pot from oven.  Slide your hand under the towel and turn dough over into pot, seam side up.  It may look a mess, but that's 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 15-30 minutes until loaf is nicely browned.  Cool on rack.