No Knead Bread

By lindaauman

I use flour from ancient einkorn wheat instead of flour from modern wheat.

From Bob: This is my version of Jim Lahey's (Sullivan Street Bakery) No-Knead Bread Recipe. It doesn't have the huge holes in the finished loaf as pictured in some of the 18 hour rise recipes but I find it delicious, easier to cleanup and make! I replaced the plastic lid handle of the Le Creuset dutch oven I use with a stainless steel drawer pull to avoid having it crack or melt in the high heat of the oven. The oiled parchment paper saves on cleanup and prevents any sticking problems. Please use this recipe as a starting point and customize it as you like.

Ingredients

• 3 cups bread flour
• 1/4 teaspoon instant yeast
• 1/4 teaspoon red wine vinegar
• 2-3 teaspoons salt
• 1 1/2 cups warm water

Preparation

Step 1

1. In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon red wine vinegar to 1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours.

2. Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour.

3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 10 to12 minutes until loaf is browned. Cool on a rack. Discard parchment paper.

4. Enjoy!

The dough can be placed in the fridge covered for up to 24 hours AFTER the dough has risen for 4 hours if it's not convenient to bake it the same day.