I'm a novice bread maker.
So when I discovered this no knead recipe, I thought it was a perfect place to start.
It seems to be a variation on a recipe from Jim Lahey of New York City's Sullivan Street Bakery that was published in The New York Times.
I've made this recipe many times now, so here's what works best for me...
I call it "1-2-3 Bread" to help me remember the ingredients
1 teaspoon dry active yeast
2 teaspoons salt
3 cups flour (i've tried both all-purpose white & all-purpose whole wheat...but you can experiment with different types of flour)
1 2/3 cup warm water
extras: flour, cooking spray, cornmeal
In large bowl, mix flour, salt, yeast.
Add water and mix thouroughly.
Cover with towl and let rest in warm spot for 18 - 24hrs (countertop is fine).
When ready, prepare another large bowl by placing parchment paper over mouth of bowl.
Spray paper with cooking spray.
Sprinkle with cornmeal.
Heavily flour countertop surface.
Scrape dough (it's very sticky at this point) onto surface.
Flour top of dough. Fold in half, then with floured hands, tuck and fold dough under itself a few times to form a ball.
Place onto the prepared parchment paper.
Cover with towel.
Let rest for another 2 hrs.
Preheat oven to 450. Place a dutch oven or large stoneware casserole dish with lid in oven and heat empty dish and lid for 30 min.
Remove dish (careful it's HOT!)
Transfer parchment paper with dough into dish and trim excess paper.
Bake with lid for 30 min.
Remove lid & bake for another 15 - 20 min.