Camp skunk bread

By moninikole

mine is a variation of the NYT no-knead recipe, with extra yeast so it will rise in a few hours vs. overnight

Ingredients

• 1 1/2 cups lukewarm water
• 2 1/2 teaspoons rapid rise yeast
• 1 1/2 teaspoons salt
• 3 1/4 cups flour

Preparation

Step 1

dissolve the yeast and salt in the water, stir in the flour just until mixed - do not knead. pretend you're making biscuits. do not overwork it. form into a doughball, flour, and let sit 2 1/2 to 5 hours, depending on temperature, until doubled in size. heat a covered Le Creuset casserole or dutch oven to 400 degrees, then gently loosen the doughball in the bowl with a spatula and slide it into the casserole. shake it a bit to center it - don't worry if it's ugly. bake at 400 for 25 minutes covered, and 30 minutes more uncovered.