||all-purpose or bread flour
|1 1/4 ts
|1 1/2 C
||additional bench flour
- Mix flour, salt, and yeast in a large bowl. Add water and stir until thoroughly combined; this will produce a very sticky dough. Cover with plastic wrap and allow to rise at room temperature (70F) for 12-18 hours.
- When the surface is dotted with bubbles, turn the dough out onto a lightly floured work surface. Fold over itself once or twice, cover with plastic wrap, and allow to rest for 15 minutes.
- Using just enough flour to keep the dough from sticking to you, shape it into a ball and place seam-side-down onto a generously floured pastry cloth. Cover with another cloth and allow to rise for two more hours.
- Half an hour before the dough is ready, preheat the oven to 450F with a 4-6 quart heavy covered pot inside it. When the dough is ready, carefully remove the pot from the oven. Sprinkle the bottom of the pot with cornmeal or flour to aid in release. Turn the dough out into the pot, seam side up. Cover with the lid and bake 30 minutes, then remove the lid and bake an additional 15-30 minutes. Cool on a rack.
Recipe: No-Knead Bread, New York Times
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