No-Knead Bread

by | Feb 12, 2010 | Breads & Grains | 0 comments

A client gave me this recipe and swears it’s top notch.


3 cups all-purpose or bread flour (more for dusting)
1/4 teaspoon instant yeast
cornmeal or wheat bran as needed


In large bowl, mix flour, salt and yeast. Add 1 5/8 cups water and stir until well blended. Dough will be shaggy and sticky. Cover with plastic wrap and allow to rest at least 12 hours (preferably about 18 hours).

When dough’s surface is dotted with bubbles, turn out on to a lightly floured surface; sprinkle lightly with a dusting of flour; and turn in on itself a few times. Cover loosely with plastic wrap and allow to sit for 15 minutes.

Using enough flour to prevent sticking, gently shape into a ball. Generously cover a kitchen towel (not terry cloth) with corn meal or wheat bran. Place ball seam side down on towel; dust with more meal or bran; then cover with another kitchen towel, and allow to rise for 3 hours.

Preheat oven to 450. Place heavy duty 6-8 quart heavy covered pot into oven as it heats. When oven reaches 450, remove pot and place dough into it seam side up. Shake to level out a bit.

Cover with lid, and bake 18-30 minutes. Remove lid and continue baking another 20-30 minutes until browned. Cool on rack.