18-hour No-Knead Bread


3 cups white bread flour
Scant 2 teaspoons salt
Heaping 1/4 teaspoon yeast
1 1/2 cups water


  1. Mix the dry ingredients together.
  2. Add 1 1/2 cups water.
  3. Mix again (The dough will be shaggy-looking and fairly sticky but cohesive).
  4. Cover the bowl with cling wrap. The dough rises for 15 to 20 hours, or more (putting it in the oven is ideal- just remember to not turn it on!).
  5. Put the dough onto a lightly floured surface and gently shape.
  6. Let rise for an two more hours.
  7. Preheat the oven and pot (should be a smallish cast iron pot or dutch oven- the smaller it is the more your bread will rise) to 450 degrees F.
  8. Fold the dough in thirds, like a letter, first vertically, then horizontally. The dough is sticky but a very light dusting of flour makes it workable. Put it in your preheated pot
  9. The bread cooks in the pot with the lid on for half an hour. Then with the lid off another 15 minutes or so, or until the crust is a lovely golden color.
Course: Bread
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2007-07-23 15:57:14