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This is from the New York Times (copyright 2006). I haven't tried this recipe yet, but I wanted to go ahead and post it because there's an article (with a few pictures) and a video that go along it. Right now the article and video are available free - you have to register for the Website but that doesn't cost anything. After a while of being free, though, this stuff moves into the archives and then it costs. Sigh. So I though I'd go ahead and get it out here in case anyone wants to read the article and see the video while's it's free.

The article is The Secret of Great Bread: Let Time Do the Work. The video is part of the article.

And here is the recipe itself:

Recipe: No-Knead Bread
Published: November 8, 2006
Copyright 2006 The New York Times Company
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1-1/2 hours plus 14 to 20 hours' rising {Nope, that's not a typo - 14 to 20 hours is correct}

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast {Nope, that's not a typo either - 1/4 teaspoon}
1-1/4 teaspoons salt
Cornmeal or wheat bran as needed. {I'll use cornmeal - bran is too IFfy for me}

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. {The article says the longer time is better.}

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. {In the video, the baker actually pats it out a little so it's like a really, really thick pancake, then folds it into thirds front to back, then into thirds side to side - sort of like getting a letter into a really small envelope.} Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. {Be super careful - the pan is screaming hot.} Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1-1/2-pound loaf.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

Edited by Sand (11/18/06 08:45 PM)

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