No-Knead Bread from NewYork City's Sullivan Street Bakery
Makes one 1 1/2-pound loaf of crusty outside soft inside bread
3 cups all-pupose or bread flour, plus more for
1/4 tsp. instant yeast
1 1/4 tsp. salt
Olive oil, as needed
1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups
water and stir until blended; dough will be shaggy and sticky.
Coat a second large bowl with olive oil(or spray with pam).
Transfer dough to oiled bowl and cover bowl with plastic wrap.
Let dough rest at least 12 hours, but preferably up to 18, in a room
about 70 degrees in temp. When surface is dotted with bubbles, dough
2. Lightly flour work surface. Place dough on work surface and sprinkle
with more flour. Fold the dough over on itself once or twice. Loosely
cover with plastic wrap and let rest about 15 min.
3. Sprinkle just enough flour over work surface and your fingers to
keep dough from sticking; quickly and gently shape dough into a ball.
Generously coat a cotton towel(not terry cloth) with flour, cornmeal, or
wheat bran. Place dough seam side down on towel and dust with more
flour, cornmeal, or wheat bran. Cover with a second cotton towel and
let rise until it has more than doubled in size and does not readily spring
back when poked with a finger, about 2 hrs.
4. After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6-8 qt
heavy covered pot, such as cast-iron or Pyrex(dutch ovens work great),
in oven as it heats. When dough has fully risen, carefully remove pot
from oven. Remove top towel from dough and slide your hand under the
bottom towel; turn dough over into pot seam side up.
Shake pan once or twice if dough looks unevenly distributed; it will
straighten out as it bakes. Cover, and bake 30 min. Uncover, and
continue baking until browned, 15 to 30 min. Cool on a wire rack.
We've tried this recipe and it works great. You can also use part wheat
flour or change it up using sunflower, sesame or poppy seeds on top.