There are a million “no-knead” bread recipes out there since the original New York Times version came out in 2006. I really like that version, but I also like to try other recipes sometimes. This one is good because while it’s “no-knead” it doesn’t take a million hours like the NYT one does. I don’t remember where I got it, and I don’t follow it exactly anyway, so I’m just going to tell you how I do it:
2 cups lukewarm water
1 package dry yeast
1 TBS sugar
2 tsp sea salt
3-4 cups of flour- this varies a lot, I just start with 3 cups and if the dough is super wet I add more.
1 TBS cornmeal
In a large bowl, combine the water, yeast, sugar, and salt. Stir to dissolve. Stir in flour. Transfer it to a very large, greased bowl. Cover it with a damp kitchen towl and put it in a warmish place. Let it rise for 45-90 minutes, depending on what else you have to do that day. It should double in bulk.
Grease a baking sheet. A LOT. A lot of oil. I didn’t use enough last time and it stuck like mad. It was not pretty. Then sprinkle the greased sheet with the cornmeal.
Flour your hands and divide the dough into two pieces. Shape the pieces into loaf-like shapes and place them on the baking sheet. Depending on how much flour you used, they might be normal loaf shape or they might be more flat like slipper bread. Either way, it’s delish. If there’s only room on your baking sheet for one, then just make one at a time. I you can fit them both, then do that. Let the loaves rise for another 45-90 minutes. They should almost double again.
Meanwhile, heat the oven to 425. When the loaves have risen brush them with melted butter if you want a softer crust or leave them alone if you want a crustier crust. Bake them for 10 minutes. Then lower the heat to 375 and bake another 20 minutes. if you have an instant read thermometer, the internal temperature should be around 195 degrees. You should make notes about this so that when you make it again you can determine what temperature you like it to be to be done.
Like I said, last time I did this the bread stuck like mad. I tried to pry it off while it was still hot but that just made things worse. As it cooled, it got a little easier, but by that time it was a huge mess. I wonder if letting it cool completely would have helped. Seemed at the time like it would just cause it to stick even worse but now I’m wondering. Does anyone out there know?
Anyhow, here’s the bread. Tada.