[public] my version of no-knead bread (slightly modified)
Ingredients:
Directions:
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours.
3. Bake: Preheat oven to 450F. Your dough should have doubled in size. Holding towel, dump wobbly dough into pot. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove, cool and serve.
- 3 cups bread flour (I like Harvest King bread flour)
- 1/4 teaspoon instant yeast
- 3/4 tablespoon kosher salt (or 1 teaspoon table salt)
- 1 1/2 cups warm water
- OPTIONAL: 2 Tablespoons Rosemary (Break up into smaller pieces, if it is whole leaves.)
Directions:
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours.
3. Bake: Preheat oven to 450F. Your dough should have doubled in size. Holding towel, dump wobbly dough into pot. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove, cool and serve.