No-Knead Bread
Ingredients
- 4 cups all-purpose or bread flour, or more as needed
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- Cornmeal as needed for dusting
Directions
- Combine the 4 cups flour, yeast, and salt in a bowl.
- Add 2 cups tap water (it should be 70 F).
- Stir to combine.
- Cover the bowl with plastic wrap and let the dough rest at room temperature until its surface is dotted with bubbles, 18 hours.
- Spread 1/4 cup flour on a clean work surface, turn the dough out onto the flour, and fold it once or twice.
- Cover the dough loosely with plastic wrap and let it rest for 15 minutes.
- Shape the dough into a round mass, adding just enough flour to keep the dough from sticking.
- 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.
- 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.
- When the dough is ready, heat the oven to 450 F and put a large covered ovenproof pot in the oven.
- When the pot is scorching hot, take it from the oven and remove the cover.
- Uncover the dough, slide your hand under the bottom towel, and use it to turn the dough over into the pot, seam side up.
- 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.
- Carefully remove the bread from the pot or tongs and cool for at least 30 minutes before cutting into thick slices.