No Knead Bread

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In a large bowl, combine flour, yeast, and salt. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice to form a ball shape.

Generously coat a cotton towel with flour and put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before doug is ready, heat oven to 450 degrees. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. 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.

Notes from publisher: When shaping the dough into a ball shape, I used a silicone spatula to minimize sticky fingers. I also turned the dough out onto a Silpat, which I floured, but didn't need to. When I make this bread again, I'm going to use something other than a floured towel for the second ries; too much dough stuck to the towel even though I more than generously floured it.

Source: http://momofukufor2.com/2010/09/no-knead-bread-recipe/

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