No knead Bread

No-Knead Bread

Ingredient

3 cups bread flour

1 tsp instant yeast

1 1/2 tsp salt

1 ¾ cup hot (not boiling )water

Procedure

1.  Combine flour, yeast and salt in a large bowl.  Add 1 ¾ cups water and stir until blended, dough will be shaggy and sticky.  Cover with plastic and rest 6 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 1 hour until the dough does not readily spring back when poked with a finger.

3.  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.