A few people have asked for this bread recipe (pictured in this post). And since I was just mixing it up to have for Sunday dinner with friends tomorrow I thought I better post it before I forget again.
Have fun with this bread, the more you make it, the more you get acquainted with the fun “no kneed” process and you’ll get more and more fabulous results. You mix the dough a day before and you need a heavy, pot with a lid– but other than that, there is nothing special involved. You’ll feel so accomplished when you set this crusty, beautiful thing down in front of your guests and casually reply, “Oh, yeah, that bread? Yeah. . . I made it, it’s pretty easy, really.”
4 1/8 cups all purpose or bread flour (up to 1/5 can be wheat)
1 1/2 tsp. salt
a heaping 1/2 tsp. yeast
2 cups water water
Dissolve the yeast in the warm water and add the salt and flour. Mix until combined. Dough should be sticky and wetter that most doughs. Cover with plastic wrap and let it sit for 12-18 hours. (Sometimes I’ve only had 6 hours to let it sit, and it still turned out wonderfully.)
Add a little flour and use a spoon or your hands to shape the dough into a manageable but still soft ball. Let it sit while you pre-heat the oven and pot. Put the pot and lid into oven and let heat to 450 degrees (I let the pot and lid stay in for about 20 minutes). Remove pot from oven, spray with cooking spray to keep it from sticking, and immediately plop your dough into the smoking hot pot. Throw it back in the oven and cook covered for 30 minutes, then remove lid and let it finish browning. Test for done-ness by thumping the bottom of the loaf to make sure it sounds hollow. (You can double the recipe and bake this same way in one loaf, just make sure it is cooked through– it takes a while!)