No Knead Bread

This recipe originated from the Sullivan Street Bakery in New York and since I discovered it in the Calgary Herald this winter it has become the only bread recipe I use.

Makes one large loaf

3 cups flour
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 1/2 cups water

In a large bowl combine flour, yeast and salt. Add the water and stir until blended - I use my hands! The dough should be sticky, otherwise add more water a tablespoon at a time.

Cover the bowl with a tea towel or plastic wrap. Let dough rest at room temperature for minimum12 hours - longer is preferable - until the dough has doubled in size. The surface of the dough will dotted with bubbles.

Lightly flour a work surface and remove the dough from the bowl. Gently shape the dough into a ball, using just enough flour to prevent it from sticking to everything. Place the ball onto a sheet of parchment paper, cover with a tea towel and let rise for another 1 to 2 hours, again letting it double in size. 

Half an hour before dough is ready, pre-heat the oven to 450 F. Place a heavy covered pot in the oven to warm - I use cast iron.

Carefully remove the pot from the oven. Place the dough, complete with the parchment paper, into the warm pot. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes or until the loaf is golden brown.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Remove the loaf from the pot and allow to cool - in our house it never survives that long!

Amy