Unusual storm blowing thru S. Oregon. A bit of rain, some good winds but not real cold. So with that in mind it’s time for 18-hour No Knead Bread and soup. (Just a note, really takes about 20-21 hours when you add in the second rise) Start it at 10am and it’ll be ready for dinner the next evening. This bread is so versatile! You could sprinkle cheese in the middle when you fold it and maybe some jalapeno’s, or add fresh herbs.
3 cups All Purpose Flour
2 ½ tsp Kosher Salt
¼ tsp Active Dry Yeast
1 ½ cups Warm Water
Combine the dry ingredients together in a large plastic or glass bowl. Pour in the water and stir just until mixed. A shaggy dough should form. Cover the bowl loosely (I use a very large glass bowl) and allow it to sit on the counter for about 18 hours. Keep it away from windows if it’s cold outside. The dough is ready when it becomes covered in bubbles and when you can see the strands of gluten forming when you tip the bowl. Your dough will be very wet and sticky. That is how it should be.
Sprinkle the work surface (I like to use my Silpat so that the dough doesn’t stick) with a mixture of about ¼ cup all-purpose flour and ¼ cup cornmeal. Scrape dough out onto the floured surface and fold it four times like you would a letter-once from 3 and 9 towards the middle and once from 6 and 12. Place dough back into the bowl seam-side down and cover again, allowing it to rest for another 2 hours. (Or leave on the Silpat, just make sure it’s covered and has room to rise again)
Midway through the final rise, preheat your oven as well as the 3 to 4-quart pot and lid to 450 degrees for 1 hour. After the dough has risen for about 2 hours, remove the hot pan and lid from the oven and quickly dump the dough into it. It should now be seam-side up. Replace the lid on the pot and bake the dough covered, for 30 minutes. Remove the lid and continue to bake it for 15 to 20 minutes longer. Be sure to check it after 15 minutes to ensure it isn’t burning. If you have a Schlemmertoph clay cooker it’s perfect for the bread. You can also free form it and slide it onto a pizza stone.
I did a double batch and in the first one I formed it into a baguette and put in some roasted garlic. The other I did in the Schlemmertopf pot.
I wish you could smell this bread. Well you can! Geez get in there and whip a batch up and tomorrow you will come back and say “Thank You, it really was so easy!”