No Knead Dutch Oven Bread (Peach's)

By ezunich

Ingredients

• 1/4 tsp active dry yeast
• 1 1/2 C warm water
• 3 C all purpose flour
• 1 1/2 tsp salt

Preparation

Step 1

1. In large bowl, dissolve yeast in water. Add flour and salt. Dough will be sticky. Cover bowl with plastic wrap; let dough rest for at least 8 hours. I usually start around 9 pm nite before

2. Dough is ready when surface is dotted with bubbles. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 15 min.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for 1-2 hrs . When it is ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

4. At least 20 min before the dough is ready, heat oven to 475°. Put 6-8 qt heavy pot in oven as it heats. When dough is ready; carefully remove the pot from the oven and lift off lid, Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose it shape a bit in the process - that's ok. Give the pan a firm shake or two to help distribute the dough evenly.

5. Cover and bake for 30 minutes. Remove the lid and bake another 10-15 minutes until loaf is beautifully browned. Remove bread from dutch oven and let cool on rack for one hour.