No-Knead Bread Revisited

A few years ago, I did a post about the wonders of no-knead bread. You combine flour, yeast, salt and water in a bowl, mix it up, cover it with plastic wrap, and bake it the following day. The results were a rustic loaf of bread that was an amazing accompaniment to a pasta dinner, or a bowl of soup. However, by switching out the all purpose flour with bread flour, it produces a much softer loaf and a finer texture making it perfect for sandwiches, while still being a good companion to pasta and soup.

• 3 cups bread flour
• 1/2 teaspoon yeast
• 1 3/4 teaspoons kosher salt
• 1 1/2 cups water

1. In a large bowl, whisk flour, yeast, and salt. Add the water and stir until well combined. Cover with plastic wrap and let sit for 12 to 18 hours.
2. Flour a tea towel (not terrycloth) and scoop dough out of the bowl on towel. Cover with plastic wrap and let sit for 2 hours.
3. Heat oven to 450º and place a Dutch oven to heat up for 30 minutes. Drop dough inside, cover and bake for 30 minutes. Remove lid and bake for an additional 15.  Carefully remove bread from pot with tongs or potholders.

Just mixed dough.

Bubbly dough 18 hours later.

Finished product!