No Knead Rustic Round Loaf Food

NO-KNEAD BREAD

Steps:

• 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
• 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
• 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
• 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
• 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
• 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.

NO-KNEAD RUSTIC ROUND LOAF

Steps:

• In a large glass, pottery, or hard plastic mixing bowl, mix 1 teaspoon of the yeast, 1 cup of tepid (95°F) water, and 1 cup of the flour. Cover with plastic wrap and let stand at room temperature for at least 5 hours or overnight, until bubbly.
• Stir in the remaining package of yeast, 2 cups tepid water, and 2 cups of the flour along with the salt, and beat until the dough is smooth. Stir in the remaining 2 to 3 cups of flour until the dough pulls away from the sides of the bowl. With a large scraper or with your hand (oil your hands first), fold the dough over onto itself once or twice to make a smooth ball.
• Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 40 minutes. The dough should be shiny and contain big bubbles. Fold the dough over onto itself again, cover, and let it rise once more for 40 minutes.
• Dust a work surface with flour. Turn the dough out onto the surface, being careful not to deflate the air bubbles. With a pair of scissors, cut the dough in half.
• Gently shape each half into a round loaf and transfer each onto one of two lightly greased, dark, noninsulated cookie sheets. Let them rise for 40 minutes or until puffy. With a sharp, serrated knife, make three diagonal slashes across the top of each loaf, about 1/4 inch deep, cutting at a 45-degree angle. Bake the loaves one at a time if using Baking Method #1, or bake both pans at the same time if using Baking Method #2.
• Baking method #1: Position the oven racks on the very bottom and in the center of the oven. Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level. Center a baking stone or 6 unglazed tiles on the rack (place the tiles 1 to 2 inches away from the sides of the oven for air circulation). Preheat the oven at 465°F (regular bake) for at least 20 minutes. Reset the oven to convection bake at 400°F.
• Using a spray bottle filled with plain water, spritz the loaf generously. Place the loaf on top of the stone in the oven. Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well). Bake for 20 to 25 minutes, until the loaf is shiny and crusty.
• Baking method #2: With this method you can bake two to three pans of bread at one time. Position the oven racks so that they are equally spaced, with the second rack in the center of the oven. Preheat the oven to convection bake at 450°F.
• Shape the loaves and let them rise as in step 5. Using a spray bottle filled with water, spritz the loaves generously. Reduce the temperature to 400°F and bake for 20 to 25 minutes, until golden and crusty. Remove the bread from the oven and cool on a wire rack.