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No Knead Bread in start to finish 21 hours

no knead bread
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Ingredients

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  • 3 cups bread flour (more for dusting)
  • ¼ teaspoon active dry yeast
  • 1 and 1/4 teaspoons salt
  • wheat bran (as needed)
  • 1.5 cups water

Instructions

  1. In a large bowl combine flour, yeast and salt. Mix by hand to ensure dry ingredients are evenly distributed.
  2. Add 1 1/2 cups water, and stir by hand until mixed. Cover bowl with plastic wrap. Let dough rest at least 12 hours.
  3. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself twice.
  4. Cover loosely with a damp towel and let rest another 2 hours.

    Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.

    Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

  5. At least a half-hour before dough is ready, heat oven to 450 degrees.
  6. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  7. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 20 minutes, until loaf is beautifully browned. Cool on a rack.

Notes

I let the dough rest for 18 hours for the first rise. Second rise was 2 hours.

I watched the video and read the comments prior to making this. The original video and the original recipe as written are a bit different so be mindful of that.

Find it online: https://www.alldayieat.com/no-knead-bread-start-finish-21-hours/