No-Knead Rustic Bread
3 ½ -4 cups bread flour, divided
1 tsp active dry yeast
1 ½ tsp salt
1 ¾ cup water
1. Combine 3 cups flour, yeast and salt in a large bowl. Add water and stir until blended, dough will be shaggy and sticky. Cover with plastic and rest 12 to 18 hours at room temperature. It is ready when its surface is dotted with bubbles.
2. Turn the dough out onto a floured board, flour the top, and fold the dough over itself once or twice. Using just enough flour to keep the dough from sticking to your hands, quickly shape into a ball. Place a flat-weave (not terry) towel on a sheet pan and sprinkle with flour. Put dough seam-side down on the towel. Cover generously with more flour. Rise dough for 30 minutes to 1 hour until the dough does not readily spring back when poked with a finger.
1. At least 30 minutes before the dough is done rising put a 5-6 quart covered Dutch oven (cast iron or enamel) in the oven and preheat the oven to 450°F. When dough is ready, slide you hand under the bottom towel and gently flip the dough into the pre-heated pot, seam-side up. Shake the pot to position the dough in the center. Cover the pot and bake for 25 minutes. Uncover and bake about 10-15 minutes or until golden and crusty.
Adapted from the NY Times