Rustic No-Knead Bread

Making bread nowadays couldn’t be easier. In fact, this type of no-knead bread seems to be everywhere lately! We highly recommend searching for Steve’s Artisan No-Knead Bread (found on YouTube) for great tutorials whenever you find yourself doubting your bread-baking capabilities.

Makes one 1½-lb. loaf

INGREDIENTS

3–3½ cups bread flour, plus more for dusting

¼ tsp. instant yeast

1¼ tsp. salt

1¾ cups warm water

Cornmeal, as needed

METHOD

1. In a large bowl, combine flour, yeast, and salt. Using the handle of a wooden spoon or kitchen spatula, stir in 1¾ cups water until just combined. (Dough will be shaggy and sticky at this point.) Cover bowl with plastic wrap; let rest in a draft-free area at room temperature (about 70°F) for at least 12 hours and up to 18 hours. (Dough is ready when its surface is dotted with bubbles.)

2. Turn out dough onto a lightly floured work surface; sprinkle surface of dough with a little more flour and fold over itself 1–2 times. Cover loosely with plastic wrap and let rest 15 minutes.

3. Using just enough flour to keep dough from sticking to the work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a lint-free kitchen towel with cornmeal (or flour); put dough seam side down on towel and dust with more cornmeal. Cover with another kitchen towel and let rise 2 hours. When it’s ready, dough will have more than doubled in size and will not readily spring back when poked with a finger.

4. At least 30 minutes before dough is ready, place a heavy 6- or 8-quart covered pot (cast iron or enamel) in the oven and preheat to 450°F.

5. When dough has risen, carefully remove the pot from the oven (remember, the pot is piping hot, so use oven mitts!). Slide your hand under the towel and turn dough over into pot, seam side up. (It’s ok if it looks messy.) Shake pan 1–2 times if dough is unevenly distributed; it will straighten out as it bakes.

6. Cover with lid and bake for 30 minutes. Remove lid and bake another 15–30 minutes until loaf is golden. Turn out onto wire rack to cool before slicing.