BREAD NO KNEAD

By gaster16

Ingredients

• 1-1/2 CUPS ALL-PURPOSE FLOUR
• 1-1/2 CUPS BREAD FLOUR (SEE NOTE)
• For the 3 cups of flour, you can mix and match for example, using 1 cup
• all purpose, 1 cup bread and 1 cup of a different flour like rye or
• whole wheat
• 1 PACKET DRIED YEAST 2-1/4 TEASPOONS)
• 1-1/2 TEASPOON KOSHER SALT
• 1-1/2 CUPS WARM WATER, OR SLIGHTLY LESS

Preparation

Step 1

In large bowl stir flour, yeast and salt together. Add about a cup of warm water and stir in with a wooden spoon, adding more around the edges until combined and the dough is a big sticky shaggy ball. Cover bowl with plastic wrap. Let dough rest at least 4 hours and up to 10 hours at room temperature, about 70 degrees.

Lightly flour a work surface and plop dough on it, fold it over on itself once or twice. Tuck the same piece of plastic wrap over the ball and let it rest 30 minutes more. Meanwhile, preheat oven to 450 degrees and put a 6 to 8 quart heavy cast iron or enamel lidded Dutch oven in the oven. If worried about sticking, gloss 1/2 teaspoon olive oil along the bottom with a paper towel.

When the dough is ready, have someone open the oven and take the lid off (it will be super hot) while you pop the stick dough into the pot. Your hands will be gooey because the dough is fairly loose, so let your helper put the lid back on and close the oven door. Bake for 30 minutes and don't peak. Then take the lid off and bake another 15-30 minutes, until loaf is browned. Pop it out of the Dutch oven and cool it on a rack.