No-Knead Bread
Ingredients:
3 cups bread flour, more for dusting
1 ¾ cold water filtered water (more or less depending on humidity)
¼ cup Harvest Grain Blend (optional, this blend comes form King Arthur Flour)
¼-teaspoon instant yeast
2 teaspoons sea salt
Cornmeal or wheat bran as needed.
Directions:
In a medium bowl (stainless steel works great) combine all ingredients. Add water slowly and mix by hand. The dough should be on the wet side (a bit shaggy and sticky), wrap with plastic wrap and allow to rise at room temperature for 14-18 hours (15 hours works great for me).
Lightly flour your work surface and place dough on it, flatten the dough lightly and then fold over all four corners. Cover with bowl or plastic wrap and allow rest for 15 minutes.
Next, spray a sheet of parchment paper with Pam and sprinkle with cornmeal or Harvest Grain Blend Next. Flour your hands and form the dough into ball, place dough seam down on parchment paper. Sprinkle dough with Corn flour and cover with plastic wrap that has been sprayed with Pam.
Allow dough to rise for 1-2 hours or until doubled (note when dough is ready it will not spring back when poked with your finger).
At least 45 minutes before dough is ready, place 6-8 quart Dutch Oven with Lid (I use Le Creuset 6-8 quart round pan, with a stainless steel knob).
Once oven reaches 450 degrees allow pan to heat for an additional 20 minutes.
When dough is ready, remove pan from oven remove lid and place dough into pot. Replace lid and put into oven for 30 minutes.
After 30 minutes remove lid and allow to bake for an additional 15-20 minutes until golden brown.
Cool on rack for at least 30 minutes!
Enjoy.
