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May 27, 2010

Wandas No Knead Bread






  • In a large bowl, stir together flour, salt, yeast, and water. Dough will be very shaggy and wet. It won't hold its shape. Don't worry! This is normal.
  • Let dough rise 12-18 hours at room temperature. The dough is ready when it's doubled in volume and the entire surface is pocked with bubbles.
  • Place a 6-8 quart heavy covered pot in the oven (cast iron, enamel, Pyrex, or ceramic), and preheat the oven to 450°F. When the oven reaches the desired temperature, take out the pot and lid.
  • Pour the dough directly into the pot, scraping out any residue from the bowl. (The dough should be elastic and pull into long strands as it stretches.)
  • Immediately cover with the lid, shake once or twice to make sure the dough is evenly distributed, and slide the whole thing into the oven.
  • Bake for 30 minutes.