No-knead Bread

I read about this no-knead bread last year and every bloggers seems to be making it. I am not good at making bread so I am not so keen of doing it until I saw the this bread again at Jaden's blog and even her 4 year old son able made this. This bread is so easy to make and I encourage every bread lover to try it out. All you need to do is mixed all the ingredients and let it proof for 15-20 hours and hardly need any work at all. But you do need a heavy cast iron pan with a cover for baking the bread. I used my Le Crueset.

A baker name Jim Lahey, of Sullivan Street Bakery develop this recipe and is in New York time website. The bread is crusty on the outside and chewy on the inside. It's the best loaf of bread I've ever made. Is excellent to eat it with salad of just slab some butter on it. I will be making this bread again and this time maybe with different kind of flour, herbs, nuts and dried fruits.

To those who make this bread do let me know how it turn out and the version you use or any kind of modification.

Ingredients :

3 cups of unbleached flour
1/4 tsp of yeast
1 tsp of salt
1 1/2 cup of warm water

After 15 hours it should look like this

1) Mix all the above ingredients in a mixing bowl until it all comes together.
2) It should be wet and messy.
3) Cover with a plastic wrap and let it sit for 12-20 hours on the counter top.
4) The next day the dough will be wet and bubbly. Dump the dough on a floured counter top. Fold the end of the dough a few times with your hand and dust your hand with some flour.

5) Dust a cotton towel generously with some flour. Set the dough seam side down on the towel, cover and let it proof for another 2 hours.
6) When you've got 1/2 an hour left, slip your heavy cast iron pot with cover into the oven and preheat to 450 F.
7) You dough should be double in size. Remove pot from oven and holding the towel, dump the wobbly dough into the pot.
8) Cover and bake for 30 minutes. Then uncover and bake for another 15-20 minutes or until the crust is golden brown and the temperature in the middle of the loaf is around 210F.
9) Remove and cool on wire-rack.

Note : You might need a little extra of water if the dough is too dry. The dough will be really sticky and wobbly. Don't worried about it. Is supposed to be that way. The orginal recipe call for the dough to be placed on a towel but I find it very sticky. The next time I will use the parchment paper. Please be careful when you remove the hot pan from the oven. Remember the bread don't have to be nice or perfect. It is supposed to be rustic loaf of bread. Resist the temptation of cutting into the bread. It must cool down for at least an hour before cutting into it.