NYTimes No-Knead Bread

In a medium bowl, stir together bread flour, yeast, salt, and water until all the flour is moistened and it looks shaggy. Cover bowl with plastic wrap and allow to rise at room temperature for 14-20 hours (18 hours being ideal).

Have a strip of parchment paper, approximately 6×16-inches long, ready and waiting (I cut a flat sheet of parchment paper in half lengthwise). Lightly flour a work surface and with floured hands, fold the dough over itself twice. Cover loosely with plastic wrap and rest for 15 minutes.

Lightly flour your hands and shape the risen dough into a ball and place it on the center of the parchment strip. Cover loosely with a cotton tea towel and rest for 2 hours (the parchment will act as a sling while transporting the boule). If you like, cut an “X” on top of the dough with a serrated knife.

A half hour before baking, preheat oven and a 6 to 8-quart heavy enameled cast iron Dutch oven (with the lid on) to 450 F (may also use an un-coated cast iron Dutch oven, Pyrex, or ceramic cooking vessel).

When ready to bake, open oven door and remove lid from preheated Dutch oven. Carefully lower bread dough with its parchment sling into the vessel (it’s OK if parchment paper hangs over edges of the Dutch oven). Cover the Dutch oven and bake for 30 minutes, then uncover and bake another 15-30 minutes until well browned. Remove from oven and set aside. Cool bread completely before slicing with a serrated knife.

Notes:
– Recipe adapted from Jim Lahey, Sullivan Street Bakery.
– Recipe makes one 1.5-pound boule or round loaf.
– Be sure to use bread flour as all-purpose flour does not contain enough protein.
– For the water, 5/8 cup equals 10 tablespoons.