Morning of the day before:
20 ounces unbleached white flour
1 teaspoon granulated sugar
1 1/2 teaspoons table salt
1 scant teaspoon yeast
2 cups cold water
Stir all ingredients together into a gooey dough. Spray lightly with oil, cover tightly with saran wrap, and let sit overnight on the counter. It will double, if not more.
Morning the next day, with spatula gently fold dough over on itself.
Spray lightly with oil, cover tightly with saran wrap, and let rise until double, 4 – 6 hours.
Heat oven to 450F, with cast iron dutch oven with lid on in the oven.
When oven is heated, remove dutch oven and lid from oven. With oiled spatula encourage dough gently into dutch oven. Shake dutch oven to round and center dough. Spray dough lavishly with water, cover, and put in oven. Bake 50 minutes.
Reduce oven temperature to 425F, remove lid, and bake for 20 minutes more.
Cool on rack.
This recipe began with Jim Lahy’s Sullivan Street Bakery No-Knead Bread recipe in the New York Times. All respect due to Mr. Lahy, I see no need to mess up a perfectly good dish towel.
*Use the best quality flour you can find. I use Bob’s Red Mill Unbleached White.
*I get my bread water out of the refrigerator dispenser. It’s filtered. This bread seems to really like it.
*Stick the dough in the refrigerator for either rise. It will take longer to double but it won’t hurt it a bit.
Cook screwing with the recipe even more:
*For this batch, I substituted 5 ounces of whole wheat flour for 5 ounces of unbleached white flour. A visiting friend likes brown bread.
Author and founder of Storyknife.org.