No Knead Bread (faster, easier)
This recipe is from the New York Times "The Minimalist" column by Mark Bittman Oct 08, 2008. It is a faster, simpler adaptation of his original article/recipe of 2006 adapted from Jim Lahey of Sullivan Street Bakery. The original recipe required 14-18 hrs rising time; this adaptation uses more yeast and requires only 4 hours rise time.
"Great texture, and so easy to make. I let it rise about an hour longer than the recipe recommends, and I think it made for a little more flavor. I made a half recipe and baked it in a 3qt dutch oven. This worked great, with the uncovered baking coming in at 15 minutes.
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No Knead Bread (faster, easier) Preparation
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: 1 big loaf.
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