No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery

TOTAL TIME
1 hour 30 minutes (plus 14 to 20 hours' rising)

Ingredients

* 3 cups all-purpose or bread flour, more for dusting
* 1/4 teaspoon instant yeast
* 1 1/4 teaspoons salt
* Cornmeal or wheat bran as needed

Preparation

1.
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2.
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 once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
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