No-Knead Bread

NOTE:  this bread needs at least 12 hours or more to rest.  I usually start it in the late afternoon, and finish it the next morning.  This recipe is for one loaf. 
3 cups (468 Grams) All purpose or bread flour
1/4 teaspoon instant (or rapid rise) yeast
1 teaspoon salt
1 1/2 cups of water (354 grams)
You’ll also need parchment paper and a heavy pan with lid for for baking.  See photo below
An easy to make, delicious crusty bread

NOTE: Don’t double the recipe in one bowl. If you’re making two loaves, use two bowls, and do the ingredients separately.

Hand mix flour and yeast, then stir in salt and water in bowl until just blended.  Cover. Let rest for 12 to 18 hours.

After 12 or more hours, the dough is filled with bubbles.

Pour it out of the bowl, onto a floured counter.

Gently shape into loaf.

Transfer to flour (or cornmeal) dusted parchment paper.

Cover and let rise for 2 hours (but set a timer for 1 1/2 hour so your pans and oven can heat for 30 minutes.

Thirty minutes before the bread finishes rising, preheat oven to 450 degrees.

These are the pans I use.  They (with lids) go into the oven for 30 minutes.

(Notice how the math works to allow the bread to rise for two hours.  Brilliant!)

When bread is ready, trim the parchment paper, leaving a little tab on one side.  Slide the loaf and paper onto a pizza peel or flat cookie sheet.

Now comes the magic trick!! 

Carefully take the scorching hot pan out of the oven and put it on your stove top. (Close oven door!)

Remove the lid.

Hold the peel and bread exactly over the pot.  Whilst holding the little tab you made, quickly yank the peel away. 

The bread will plop into the pan, which won’t hurt it at all!

Quickly and carefully, put the lid on the pan and get it into the oven. 

Repeat all of these steps for a second loaf.

After baking for 30 minutes at 450, open door and remove lids.

Bake the loaves for another 15 minutes, until loaves are golden brown.

Cool completely.

(The crust crackles as it cools)

They freeze wonderfully. Then just reheat for about 15 minutes at 350 degrees.

A crunchy hard crust, and a crumb filled with holes.  What more could you ask for?