No-Knead Bread

This recipe comes from Sullivan Street Bakery in Manhattan.

• 3 cups of flour
• 1/4 tsp. of instant yeast
• 5/4 tsp. of salt

Blend the dry ingredients.

• 3/2 cups of water

Mix with the hands just long enough to combine everything. Cover with a little olive oil. Leave covered in a non-cool place for 12 to 24 hours.

Preheat oven to 450°. Using a casserole or cast iron skillet or anything with a cover, heat the dish to full temperature.

Fold the dough into a compact ball. Sprinkle with wheat bran or flour. Toss the dough in, seam-side down, and cover. Maybe slit a little cross in the top of the crust. Bake for 20 to 25 minutes.

Uncover, and bake for another 15 minutes, or until the crust has a nice, deep color to it. Remove from the pot, and leave to cool for about ten to fifteen minutes.

There is an excellent bread-tips site here.