No-Knead Bread



  1. Combine the 4 cups flour, yeast, and salt in a bowl.
  2. Add 2 cups tap water (it should be 70 F).
  3. Stir to combine.
  4. Cover the bowl with plastic wrap and let the dough rest at room temperature until its surface is dotted with bubbles, 18 hours.
  5. Spread 1/4 cup flour on a clean work surface, turn the dough out onto the flour, and fold it once or twice.
  6. Cover the dough loosely with plastic wrap and let it rest for 15 minutes.
  7. Shape the dough into a round mass, adding just enough flour to keep the dough from sticking.
  8. Sprinkle a clean cotton towel with 2 tablespoons cornmeal, put the dough seam side down on the towel, and dust the top with 1 tablespoon more cornmeal.
  9. Cover with another cotton towel and let rest until the dough is more than doubled in size and doesn't spring back readily when poked, 2 hours.
  10. When the dough is ready, heat the oven to 450 F and put a large covered ovenproof pot in the oven.
  11. When the pot is scorching hot, take it from the oven and remove the cover.
  12. Uncover the dough, slide your hand under the bottom towel, and use it to turn the dough over into the pot, seam side up.
  13. Cover the pot with the lid and bake for 30 minutes, then uncover and bake until the loaf is fully browned and crackled on top, 20 to 30 minutes.
  14. Carefully remove the bread from the pot or tongs and cool for at least 30 minutes before cutting into thick slices.