No-Knead Bread

🥘 Ingredients

• ?cornmeal
• ?wheat bran
• active dry yeast
  1/4 tsp
• all-purpose flour
  430 g
• salt
  2 tsp
• water
  345 g

🍳 Cookware

• large bowl
• plastic wrap
• cotton towel
• oven
• dutch oven
• cooling rack

1. 1

   In a large bowl , combine all-purpose flour , active dry yeast , and salt . Add water and stir until blended; dough will be shaggy and sticky.

   all-purpose flour: 430 g, active dry yeast: 1/4 tsp, salt: 2 tsp, water: 345 g
2. 2

   Cover bowl with plastic wrap . Let dough rest at least ⏱️ 12 hours , preferably about ⏱️ 18 hours , at warm room temperature, about 70°F.
3. 3

   Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about ⏱️ 15 minutes .
4. 4

   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 cotton towel (not terry cloth) with flour, ?wheat bran , or ?cornmeal ; put dough seam side down on towel and dust with more flour, wheat bran, or cornmeal. Cover with another cotton towel and let rise for about ⏱️ 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.

   ?wheat bran, ?cornmeal
5. 5

   At least a half-hour before dough is ready, heat oven to 450°F. Put a dutch oven in oven as it heats.
6. 6

   When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
7. 7

   Cover with lid and bake ⏱️ 30 minutes , then remove lid and bake another ⏱️ 15-30 minutes , until loaf is beautifully browned.
8. 8

   Cool on a cooling rack .