No-Knead Bread (Sullivan Street Bakery Adaptation)
Makes: 1 Loaf
Proof Time: 14 to 20 minutes
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon Instant Yeast (Fleischmann*s RapidRise or Bread Machine)
1-1/4 teaspoons salt
1-5/8 cups very warm water (120° to 130°F)
Cornmeal or wheat bran as needed
Directions
In a large bowl combine flour, yeast, and salt. Add water and stir
until blended; dough will be shaggy and sticky. Cover bowl with
plastic wrap. Let dough rest at least 12 hours, preferably 18, at
warm room temperature, about 70°F.
Dough is ready when surface is dotted with bubbles. Lightly flour a work
surface and place dough on it; sprinkle with a little more flour and
fold it over on itself once or twice. Cover loosely with plastic
wrap and let rest 15 minutes.
Using just enough flour to keep dough from sticking to work surface or
to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotten towel (not terry cloth) with flour, wheat bran
or cornmeal; put dough seam side down on towel and dust with more flour,
bran, or cornmeal. Cover with another cotton towel and let rise
for 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.
A half-hour before dough is ready preheat oven to 450°F. Put
a 6 to 8-quart covered pot (cast iron, enamel, Pyrex, or ceramic) in
oven as it heats. When dough is ready (see above paragraph),
carefully remove pot from oven. Sliding your hand under the towel,
turn dough over into heated pot, seam side up; even if it looks like a
mess it is okay. Shake pan once or twice if dough is unevenly
distributed; it will straighten out as it bakes. 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.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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