No-Knead Bread

By Chef_Kate

Another easy no-knead bread made in the Deep Covered Baker.

Ingredients

• 3 c all-purpose or bread flour, more for dusting
• 1/4 t instant yeast
• 11/2 t salt
• 11/2 c tap water

Preparation

Step 1

In a large bowl, combine fl our, yeast and salt. Add 1½ c 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 room temperature.
Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more fl our and fold it over on itself once or twice. Fold the two sides of the Pastry Mat over the bread and let it stand on the counter for two hours to rise.

90 minutes into the two hour rising, preheat oven to 450 degrees and place the empty Deep Covered Baker with lid on in oven for 30 minutes. You want the Deep Covered Baker blazing hot. Dump the dough into the Deep Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes; remove lid. Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a rack. It’s okay go ahead and eat it. In our house, we don’t have the patience to let it cool either.