Basic No-Knead Breadslightly adapted from Jim Lahey’s My Bread
2 2/3 c. cool water
1/2 t. instant or active-dry yeast
1 T Local Honey
6 cups bread (recommended) or all-purpose flour, plus more for work surface
1 t. salt
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 10 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.
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 spray 6-8 quart heavy covered cast-iron Dutch oven with canola oil to prevent the dough from sticking as it rises; place dough seam side down. Cover with the cast iron lid and let rise for about 1 hour, until it has doubled in size.
After about 30 minutes, preheat oven to 425 degrees. Place the 6-8 quart heavy covered cast-iron Dutch oven, in the oven bake for 40 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.
oops, forgot this on the counter, went grocery shopping, still worked out great, even though it has been brewing for 20 hours and smelled like beer. ;)
