no knead bread

Ingredients

• Servings: 1
• 1 1/2 teaspoons active dry yeast
• 4 1/2 cups all-purpose flour, divided
• 1/2 cup warm water (100 degrees f or 38 degrees c)
• 1 (12 fluid ounce) can or bottle
• 1 1/2 teaspoons fine salt
• all-purpose flour for dusting
• 1 tablespoon cornmeal

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 3 hrs 55 mins


• stir together yeast, 1/2 cup flour and warm water in a large bowl. cover and let sit in a warm spot for about 30 minutes.
• stir , remaining flour and salt into the bowl. mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. cover and let rise in a warm spot for 2 hours, until doubled in size.
• scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. generously flour the top of the dough and form into a loaf shape.
• sprinkle a baking sheet with cornmeal. transfer loaf to the baking sheet and sprinkle the top with flour. cover loosely with a towel and let rise for 30-40 minutes.
• preheat the oven to 425 degrees f (220 degrees c).
• place a small loaf pan of warm water on a lower rack to humidify the oven.
• slash a long slit in the top of the loaf with a sharp knife or razor. place the baking sheet on the rack above the pan of warm water in the oven. bake for 35 minutes, until the loaf is golden brown.
• transfer to a cooling rack. let cool completely before slicing and serving.