The New York Times published their ridiculously easy No-Knead Bread recipe back in 2006, and my dad and sisters got me hooked on repeating this 2-day process that creates delectable smells in your kitchen and can deliver store-quality bread out of your own oven. It's so easy.
No Knead Bread
6 cups white or whole wheat flour, or a combo
1.5 TBs salt
1.5 TBs active dry yeast. If you have the packets of yeast, just one is fine.
3 cups warm/hot water. About the temp of comfortable bath water.
Mix everything together until it becomes a gloopy, messy dough. Cover it with a dish towel or wax paper, and let it sit on the counter overnight, preferably in a warmer place. Anywhere from 8-18 hours is fine.
After about 8 hours, it begins to look like this:
About twice the size as the original dough, bubbly and wet, with a yeasty aroma.
Dust a cutting board, your hands and the dough with flour, and transfer the dough onto the board. The residue from the first rise that's left in the bowl you don't need to throw away; add it to your next batch. More on that later.
Add a little more flour if the dough is really sticky and knead it a few times, then shape it into a ball by folding both sides underneath to create a crease on the bottom, with a flat, clean top. Dust the top with more flour.
After about 20 of those 30 minutes, put a loaf pan in the oven and pre-heat it to 450.
My dough mostly flattened, but definitely grew.
When the 30 minute rest is done, remove the hot loaf pan from the oven, and flip the dough into it.
Put it back in there quickly, and bake your bread at 450 for about 30 minutes, until the top is golden and crusty.
Hopefully it's a beaut!
Toasted with peanut butter. Yum!
The leftover batter became a new batch of dough, this one with more wheat flour:
I used a bit warmer water this time, and apparently the yeast liked it, because in only about 4 hours, it looks like this:
I'll still let it continue to rise on the counter over night, and I'll have pics of it done tomorrow.
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