This is my version of Jim Lahey's (Sullivan Street Bakery)
No-Knead Bread Recipe. It doesn't have the huge holes in the
finished loaf as pictured in some of the 18 hour rise recipes but I
find it delicious, easier to cleanup and make! I replaced the
plastic lid handle of the Le Creuset dutch oven I use with a
stainless steel drawer pull to avoid having it crack or melt in the
high heat of the oven. The oiled parchment paper saves on
cleanup and prevents any sticking problems. Please use this
recipe as a starting point and customize it as you like.
3 cups bread flour
¼ teaspoon instant yeast
¼ teaspoon red wine vinegar
2-3 teaspoons salt
1 1/2 cups warm water
1. In a large bowl combine flour and salt. Add ¼ teaspoon instant
yeast and ¼ teaspoon red wine vinegar to 1 1/2 cups warm
water.Combine wet and dry ingredients together until all moisture
is absorbed. Cover and allow to rest for 4 hours.
2. Uncover bowl and fold dough over on itself a couple of times.
Place dough in the center of a sheet of oiled parchment paper.
Rinse the bowl with water. Return the dough in parchment paper
to the bowl.Cover and let rest one hour.
3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy
covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as
it heats. Carefully remove pot from oven. Place parchment paper
and dough into heated pot. Cover with lid. Cut away excess
parchment paper and bake 30 minutes, then remove lid and
bake another 12 to15 minutes until loaf is browned. Cool on a
rack. Discard parchment paper.
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