Our take on the famous “New York Times” no-knead bread. This bread takes some time but the wonderful, crusty result is totally worth the wait!
3 cups all-purpose flour
1/4 teaspoon dry yeast
11/2 teaspoon salt
11/2 cups + 2 tablespoons water
extra flour for dusting
- Mix all the ingredients in a bowl. The dough will be a little bit dry and sticky. Cover with plastic wrap and rest for at least 12 hours but no more than 18 hours.
- Lightly flour a work surface, and turn out the dough. Sprinkle the top of the bread with flour, and fold it over itself 2 times. Cover with plastic wrap, and let the dough sit for 15 minutes.
- Coat your hands and a clean kitchen towel with flour, and use them to form the dough into a ball. You will need to work fast. Place the dough ball on the towel, and add more flour to the top of the dough. Cover with another towel, and let it sit for another 2 hours.
- After 11/2 hours, place a heavy cast iron pot with a lid in the oven, and set it to 450ºF.
- After 30 minutes take the pot out of the oven. Gently fold the dough into the pot—don't worry if it looks messy. Place the lid back on the pot, and bake for 30 minutes.
- After 30 minutes, remove the lid, and bake for another 15–25 minutes, or until the bread is browned. Cool on a rack.
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