No Knead Bread

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This is based off the no knead bread developed by Jim Leahy and published in The NY Times by Mark Bittman No-knead bread is a method of bread baking that uses a very long fermentation time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. – courtesy Lorne Feldman

Prep

20 mins

Bake

20 to 25 mins

Total

40 to 45 mins

Servings

4 Persons

Yield

Makes 4 servings

Ingredients

  • 350g Bread flour
  • 80g Sunflower flour
  • 345g water
  • 1g yeast
  • 8g fine sea salt

Instructions

Mix all ingredients to form a shaggy dough. Cover and place in warm spot for 18 hours. Turn out on lightly floured board and fold once and rest 15 min. Form into a ball without overhandling and place on round parchment dusted with flour. Cover for 2 hours. Preheat cast iron pot in500 degree oven for one hour. When bread is ready, score top lightly and lift parchment into pot and cover. Bake for 30 minutes. Uncover and bake for 15-30 minutes more.

Submitted by Lorne Feldman

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