By now, if you've been reading my blog, you know my love affair with Kneadlessly Simple. I think I have made about 8 recipes so far. Every single one a hit. And I think it's because I let the dough sit for a long, long time--and I have minimal involvement.
This particular loaf is like the NYT bread....almost. Call it 2.0. It's a bit moister....I like them both equally well. So if you liked the first post on easy no-knead bread, you might want to try this one too and taste them side by side to see which you prefer. If you don't care to bake bread, just skip over this post :)
Tip: It's best to use a cast iron Dutch oven if you have it. The bread usually doesn't stick to seasoned plain or enameled cast iron, but if you aren't sure about your pot, spritz the interior with a little nonstick spray immediately before you turn out the dough into it.
Here is Nancy's original post on the bread--she links to a video to show how YOU can do it!
CRUSTY WHITE PEASANT-STYLE POT BREAD
MY TITLE: Extraordinarily Ordinary Easy & Delicious Everyday White Bread
Adapted from Nancy Baggett's Kneadlessly Simple
Makes 1 large loaf, 12 to 14 slices.
4 cups (20 ounces) unbleached all-purpose white flour or white bread flour, plus more as needed
1 tsp. granulated sugar
2 tsp. table salt
3/4 tsp. instant, fast-rising or bread-machine yeast
2 cups ice water, plus more if needed
Corn oil, canola oil or other flavorless vegetable oil or oil spray for coating dough (I used olive oil)
First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt and yeast. Vigorously stir the water into the bowl, scraping down the sides and mixing until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, stir in more water, a bit at a time, just enough to blend the ingredients. Don't over-moisten; the dough should be very stiff. If necessary, stir in enough more flour to yield a hard-to-stir dough. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for three to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. If convenient, vigorously stir the dough once about halfway through the rise.
Second Rise: Using an oiled rubber spatula, gently lift and fold the dough in toward the center, all the way around, until mostly deflated; don't stir. Brush or spray the surface with oil. Re-cover the bowl with plastic wrap that has been coated with nonstick spray. Let rise using any of these methods: for a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size; remove the plastic if the dough nears it.
Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees. Heat a 3 1/2- to 4-quart (or larger) heavy metal pot or Dutch oven in the oven until sizzling hot (test with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Generously spritz or brush the top with water. Immediately top with the lid. Shake the pot back and forth to center the dough.
Baking: Bake on the lower rack for 55 minutes. Remove the lid. Reduce the heat to 425 degrees. Bake for 15 to 20 minutes longer, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 209 to 212 degrees on an instant-read thermometer). When it seems done, bake 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack and cool thoroughly.
Serving And Storing: Cut or tear the loaf into portions; it tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degree oven for a few minutes. The bread will keep at room temperature for three days, and may be frozen, airtight, for up to two months.
(NOTE: If you store it (or seal) while bread is slightly warm, you will achieve a soft crust and not a crispy crust).
VARIATION: Crusty Rosemary And Olive Pot Bread — Stir 1 cup pitted, coarsely chopped kalamata olives (well drained) and 3 tablespoons finely chopped fresh (not dried) rosemary needles (discard the stems) into the dough along with the water. Proceed exactly as directed.