No Knead Bread - 25 hours later

Super simple bread... 

The Holes <3

Well.. I accidentally deleted part of this post... whoops, anyway, let's see what I can remember from the first paragraph.... No Knead Bread is still amazing in my books. I love how it's so simple and rustic, and reproduces bread that you would find at restaurants and stores. This bread definitely needs a LOT of time, and a lot of good timing.... just think... 18 hours of rising.. then you take it out, play with it a bit, and then let it rise for another few hours... then cater to your oven... yea... you basically have to be quite active at the 0, 18th, and 20th-21st hour. Anyway, I let this one go a little longer... Couldn't hurt right? The result is something amazing.... a super crusty.. break your teeth type of texture ( and I have definitely seen a patient who has broken his teeth eating French bread in the clinic! ) ... basic tasting french bread. All I wish is that I had a better bread knife to saw through this... my super dull very low tier Wusthof (I know it's a good high end brand.. but I have no idea why this knife in particular was only 20 bucks... including that cutting board!) ... is just not cutting it anymore.. maybe I will be on the lookout for something better since I do love bread. :) Anywho.. this too me a grand total of 25 hours from start to finish... would I do it again? Absolutely, however.. next time, I might make a bigger loaf and serve it for dinner with friends or something... it's just kind of lonely eating a loaf of bread while reading... I tend to eat all of it... just because I can... and as I've stated many times before.. there really is nothing like fresh baked breads... 

Next time - FLAVORS/ ADD INS...... this bread was the most basic thing ever... it needed more! I think I will try an olive loaf next time... or at least a rosemary one.. I saw a great recipe for garlic bread... there are so many possibilities!

GO HERE FOR THE RECIPE:

http://www.nytimes.com/2006/11/08/dining/081mrex.html


What I did...  it probably won't make much sense to you, so please go to the link above.. my thoughts are really all over the place right now... I'm procrastinating on my papers and projects just to write up notes about this recipe ... :)

3 cups AP flour
1.5 tsp sea salt
1/4 tsp instant yeast
1.5 cups warm water

( Mix all that up in a bowl, and cover with plastic wrap for at least 18 hours)

On a lightly floured surface, turn the mixture onto the surface and fold it over 3 times, let rest for 15 minutes, cover with plastic wrap

Lightly knead to desired shape. Flour ( I used AP flour and semolina) a dishcloth in a large bowl, turn the dough into it seam side down. Let rise for 2 hours.

After 1.5 hours, preheat oven at 450 degrees, place in a large dutch oven with the lid on it while the oven is preheating ( I used my 4.5 qt oval Le Creuset)

After the 2 hours are up, take the dutch oven out of the oven, uncover, and turn the dough into the pot, shake it around until it gets to a shape you kind of want ( it's it probably won't be too uniform : / )

Place the lid back on, and  bake ( covered) for 30 minutes, uncover and bake for 15 minutes more or until the bread is nice and brown. Cool on a rack for 15 minutes before cutting/serving.