The NY Times unveiled this revolutionary No-knead bread recipe and it quickly became very popular. You’ll see why after you make this bread. The crust is super crispy with lots of airy holes inside. If you are a first time bread baker this is the recipe to try. It’ll turn you on to bread making. The only thing you’ll need is a heavy covered dutch oven. I bought a cheap cast iron dutch oven. It weighs a ton but does a great job.
3 cups bread flour
¼ teaspoon instant yeast
1 1/4 teaspoon salt
1-1/3 cups lukewarm water
In a large bowl combine all ingredients. It will form a very sticky shaggy dough. Cover with plastic and leave on your counter or a warm, draft-free place for 12 hours. I’ve let it sit for as little as 6 hours and it still turns out just fine.
Turn dough out on a well-floured surface. It will be sticky so flour your hands. Grab the dough and fold over all ends towards the middle, shaping it into a ball as best as you can. Gently move dough to a corn meal dusted towel (seam side down onto the corn meal) lined bowl about the size of your clay covered cooking pot. Cover with towel ends and let rise for 1 hour.
Before baking bread, preheat oven with your covered pot inside to 450 degrees.
After preheating, take covered pot out and place your dough inside (seam side up) The folds will gently open while baking. Bake for 30 minutes covered and 7 to 10 minutes uncovered.
Make sure you have some butter very close by. You are going to love this one.
Carol is right…this is THE one!!! It has the most amazing “chewy” texture.
I would just add that I have successfully also used a heavy covered ceramic casserole (about 2-3 qt. capacity) and the bread was beautiful, a perfect round loaf with an amazing dome.
I just LOVE this recipe!!!