No Knead Bread by
Source: Maria Barcelos
3 cups all-purpose or bread flour, more for dusting
½ teaspoon instant yeast
1¾ teaspoons kosher salt
1½ cups warm water
s all-purpose or bread flour, more for dusting
¾ teaspoons kosher salt
½ cups warm water
Mix dough: In a large bowl combine all ingredients and stir with a wooden spoon until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12-18 hours, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a separate bowl and place dough in it; sprinkle it with a little more cornmeal/flour and loosely cover with plastic wrap and let rest another 2 hours.
After 2 hours, preheat your oven AND the pot you are going to cook it in, to 450 degrees for about 30 minutes. When the oven and your pot of choice are preheated, dump the dough from the bowl into the pot. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.