No Knead Bread
- 1 pound of flour (3 cups + bench flour)
- 12 oz. of water (11/2 cups of water) tepid or you will kill the yeast.
- ¼ teaspoon of yeast
- 1 ¼ teaspoon salt
- In a large bowl add all ingredients together – stir to incorporate.
- Cover with a damp towel; set aside where it will not be drafty.
- Let proof and develop flavor for at least 12 hours.
- Gently coax dough out onto a well-floured surface.
- Sprinkle flour lightly the top of dough; pat out gently so not to deflate.
- Fold over dough to meet in the center then bring sides to meet in the center.
- Flip over so seams are on the bottom – then coax into a round or oval.
- Place on a cookie sheet that has been sprinkled with cornmeal.
- I actually use an upside down sheet-pan with parchment sprinkled with cornmeal.
- Cover with a dry/floured towel; let proof for 1½ hours.
- Carefully so not to deflate the dough, cut a couple slits in the top to give it room to expand when it starts to rise in the oven.
- Place a pan of water on lowest rack – steam helps to create a thick crust.
- Slide the dough, parchment and all on a pizza stone if you have one if not use the sheet-pan.
- Bake for 50 minutes at 425° F. You can turn the pan around after 30 minutes, then bake another20 minutes for a total of 50 minutes.
- Remove from oven – cool on a wire rack - Listen carefully and you can hear it sing.
- Cool - do not cut into hot or warm bread or the rest of the loaf will be doughy.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/no-knead-bread/
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