No Knead Bread
 
Ingredients
  • 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
Instructions
  1. In a large bowl add all ingredients together – stir to incorporate.
  2. Cover with a damp towel; set aside where it will not be drafty.
  3. Let proof and develop flavor for at least 12 hours.
  4. Gently coax dough out onto a well-floured surface.
  5. Sprinkle flour lightly the top of dough; pat out gently so not to deflate.
  6. Fold over dough to meet in the center then bring sides to meet in the center.
  7. Flip over so seams are on the bottom – then coax into a round or oval.
  8. Place on a cookie sheet that has been sprinkled with cornmeal.
  9. I actually use an upside down sheet-pan with parchment sprinkled with cornmeal.
  10. Cover with a dry/floured towel; let proof for 1½ hours.
  11. 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.
  12. Place a pan of water on lowest rack – steam helps to create a thick crust.
  13. Slide the dough, parchment and all on a pizza stone if you have one if not use the sheet-pan.
  14. 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.
  15. Remove from oven – cool on a wire rack - Listen carefully and you can hear it sing.
  16. 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/