MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Knead Bread
Categories: Five, Breads
Yield: 1 Loaf

3 1/3 c (430 g) A-P or bread flour;
- more for dusting
1/4 ts (1 g) instant yeast
2 ts (8 g) kosher salt
Cornmeal or wheat bran; as
- needed

In a large bowl combine flour, yeast and salt. Add 1++
cups/345 grams water and stir until blended; dough will
be shaggy and sticky. Cover bowl with plastic wrap. Let
dough rest at least 12 hours, preferably about 18, at
warm room temperature, about 70 degrees.

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.

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, 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.

At least a half-hour before dough is ready, set oven @
450+|F/232+|C.

Put a 6 to 8 quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. 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 O.K. 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.

Recipe from: Jim Lahey

Adapted by: Mark Bittman

Yield: One 1 1/2 pound loaf

RECIPE FROM: https://cooking.nytimes.com

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