Crusty No Knead Bread
Mark Bittman's No Knead Bread was first published in the NYT in 2006. I don't know why I waited so long to try it once some friends had raved about it. Better late than never! The wait is exciting! The first bite is memorable.
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Servings: 8
Ingredients
- 3 c all purpose or bread flour
- 1/4 t yeast
- 1 1/4 t salt
- 1 1/2 c water
Instructions
- Whisk the dry ingredients together in a bowl.
- Add water and either mix by hand or with a wooden spoon. Continue to stir/mix until all flour is consumed and a soft and sticky ball is formed.
- Cover the bowl with plastic wrap for at least 18 hours.
- Punch dough down and pull dough out of bowl and onto floured parchment paper.
- Flour top and smooth out with your hands. Fold opposite ends inward and flip over with seams down.
- Round out the top and cover with floured linen/cotton cloth(not terry cloth). Let it rest for 2 hours.(second rise).
- Place Dutch oven on middle rack in the oven as it preheats to 450 degrees about 1 1/2 hours into the second rise.
- At the 2 hour mark, carefully remove pan from oven to stove top. Round out dough into a ball. Remove any excess flour around it. Lift dough on parchment paper and place it in a the Dutch oven. Place lid on Dutch oven and place back in oven.
- Bake for 30 minutes. Remove from oven and remove the lid. Return back to the oven for an additional 15-20 minutes to allow crust to brown.
- Lift bread on parchment paper out of the Dutch oven and set on a cooling rack.
- Cool slightly before slicing if you can wait that long.