Just wanted to share with you my attempt at No Knead Bread from 4/25/10. Enjoy! The recipe will be posted below.
1000g AP (Hecker’s)
22g Kosher Salt
1/4 tsp Active Dry Yeast
1823g Total Dough
Night before baking
9:15pm – Mix all ingredients together in large mixing bowl with a wooden spoon. Mix well so there are no dry spots or lumps. Transfer with plastic scraper to a lightly oiled 6L plastic container with cover. Leave on counter overnight. (I used a 4L container, which was too small for the dough. It popped the top of the container off)
Morning of baking:
6:30am – Turn dough out onto well floured surface, divide into 2 equal pieces, shape into boules, place into well floured linen lined bannetons. Place bannetons into large plastic bags, proof for about 1 1/2 hrs.
7:15am – Place 2 baking stones on different levels, along with steam pan, preheat to 550F.
8:00am – Turn loaves out onto lightly floured peel, slash if desired, place in oven directly on stone. When all loaves are in, add 1 cup of water to steam pan, turn oven down to 450F. Bake for 25 minutes at 450F. Rotate loaves between stones, turn down to 425F, bake for another 25 minutes or until internal temp reaches 210F. Cool completely before cutting and eating…
Notes: I proofed the loaves for about 1 hr, which is probably why I had some blowouts. I hid them with some careful photography... Also, the crumb was very even, but very light and airy. I probably handled them too much during the shaping... I am quite happy with the result and taste and will probably make more of this no knead stuff out of sheer laziness...