Frugal Living blog is where I found the recipe for this bread. This link will take you to there. The person that posted the recipe did some wonderful instructions and included photographs.
I made two different loaves. The first one had 2 cups of King Arthur white whole wheat flour and 4 cups of bread flour. It was baked in a heavy stainless steel stock pot with a lid.
The second loaf, I used 6 cups of bread flour and baked it in an 11" cast iron dutch oven with a lid.
Both loaves turned out to be an 11" diameter circle, approximately 3 1/2 inches thick.
The loaf baked in the cast iron pan had more bottom crust than the one in the stainless steel pan.
If you prefer soft textured bread from the bakery, this recipe may not be one you'll like. It's a dense, full textured artisan bread with a thin crispy top crust and a deep crust on the bottom. It makes fantastic French toast too.
Basic No-Knead Bread
slightly adapted from Jim Lahey’s My Bread.
6 cups bread (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water
In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
After about 1 1/2 hours, preheat oven to 425-450 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
Cover and bake for 40-50 minutes. Uncover and continue baking about 5-10 more minutes, until a deep chestnut brown. The internal temp of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.
I made two different loaves. The first one had 2 cups of King Arthur white whole wheat flour and 4 cups of bread flour. It was baked in a heavy stainless steel stock pot with a lid.
The second loaf, I used 6 cups of bread flour and baked it in an 11" cast iron dutch oven with a lid.
Both loaves turned out to be an 11" diameter circle, approximately 3 1/2 inches thick.
The loaf baked in the cast iron pan had more bottom crust than the one in the stainless steel pan.
Basic No-Knead Bread
slightly adapted from Jim Lahey’s My Bread.
6 cups bread (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water
In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
After about 1 1/2 hours, preheat oven to 425-450 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
Cover and bake for 40-50 minutes. Uncover and continue baking about 5-10 more minutes, until a deep chestnut brown. The internal temp of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.
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