No Knead Bread

cooked inside cast iron

24 hours, but only 40 minutes of alert time

I didnt believe this when I read about it, but it worked remarkably well. I think the trick is the cooking method: Baking bread inside a cast iron pot traps the moisture and makes a fantastic crust. And despite zero kneading, the crumb was light, soft and held together well.
I wouldnt recommend you use your favourite bread recipe and try baking it in the way this suggests. you'll be impressed
published in NY times, also there is a great video-google it

created: Friday, April 06, 2007 (PST)

[0 / 0 found this useful , viewed 582 times]

(printer friendly version)

Ingredients

3 cups all purpose flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 salt (says the recipe, i think it needs more)
cornmeal or wheat bran as needed

Directions

In a large bowl combine flour, yeast and salt. add just over 1 and 1/2 cups water, and stir until blended. dough should be wet. cover bowl with plastic wrap and let it rest at room temperature for 12-18 hours.

Dough should be dotted with bubbles when its ready. flour your worksurface and gently drop the dough onto it, fold over twice. cover loosely with plastic wrap and let it rest for 15-30 mins.

take a cloth and sprinkle it (so nothing sticks) iwth cornmeal, what bran or flour. put dough, seamside downonto the towel.cover with another towel and let it rise for 2 hours. (warm place)

COOKING METHOD: THIS IS GREAT
half an hour before dough is ready, preheat the oven and a cast iron covered pot inside the oven(ceramic, enamel pyrex also ok) to 450 (super-hot) for 30 minutes.

Carefully remove hot pot from oven and drop in the dough by sliding your hand under the towl and flipping it in. Cover the pot and put it back in the oven, for 30 minutes. Then remove lid and bake for another 20 minutes.

you'll notice the crust has formed by the time you remove the cover, and the colour will come with the remaining 20.