No Knead Bread
Ingredients (Base)
- 6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
- 1/2 t. instant or active-dry yeast
- 2 1/2 t. salt
- 2 2/3 c. cool water
- Optional: cheese/pepper (4 cups cheese and 3 tbsp pepper
cheese/pepper (Add to Base)
- 4 cups cheese
- 2 tbsp pepper
Directions
- In a large bowl, combine the flour, yeast, and salt.
- Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
- Cover the bowl with plastic wrap.
- Let the dough rest 12-18 hours on the counter at room temperature or in the frig.
- When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
- Lightly flour your hands and a work surface.
- Place dough on work surface and sprinkle with more flour.
- Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
- Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran.
- Pull the corners of parchment paper around the loaf, wrapping it completely.
- Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
- After about 1 1/2 hours, preheat oven to 425 degrees.
- Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats.
- When the dough has fully risen, carefully remove pot from oven.
- Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up.
- Pull the parchment paper off, scraping any stuck dough into the pan.
- Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
- Bake:425 for 40 minutes, 10 minutes without lid
- Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown.
- The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing.