In re: No Knead Bread

A few years back Mark Bittman had a column (The Secret of Great Bread: Let Time Do the Work) talking about no knead bread he had been introduced too. The bread wasn’t some soda bread or pound cake, it was a real yeast bread with character, flavor and texture, things that we all associate with KNEADED dough. Through a simple method that uses moisture and time the bread is able to develop and align the gluten (the point of kneading, that then allows the co2 to be trapped and give lift to the loaf. Anyway, as you may recall I had made some baguettes that turned out surprisingly well considering I didn’t know much about baking and after seeing a reference to the article and recipe recently that got me thinking I still hadn’t tried this out. Last night I started the recipe out before going to bed, didn’t take more than a few minutes to mix up a slightly scaled down recipe (I didn’t have a pot to hold the size loaf the recipe created) Basically you make a dough of flour, salt, yeast and water that is very wet and only has a 1/4 teaspoon or so of yeast, and let it sit for 18 to 24 hours or so, before forming a loaf, letting a second rise and then baking in a hot dutch oven or other vessel that sits in the oven for a half hour before baking (I used my small Le Creuset pot, picture below), bake for 30 minutes covered and another 15 uncovered an voila.   
The results look good, but I haven’t tasted it yet as it is cooling.  img_0115

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