This is my go-to bread recipe. Originally I was making the 18-hour recipe but found that I get the same results with the 5-hour method. Both are by Jim Lahey which was published in our local paper after appearing in the NY Times.
The bread is beautiful, artisan-like. A crusty outside and tender inside. I like to serve it as a snack with homemade honey butter. I also find if I use a smaller pot I get a taller loaf if that makes sense.
Here’s what you need:
Adapted from Jim Lahey’s no knead recipe
3 cups flour (I use unbleached all purpose flour)
1 1/2 tsp of kosher salt
1 package active dry yeast
1 1/2 cups water
Mix all ingredients and cover with plastic wrap. Let sit in a warm spot for about 4-6 hours. The dough will be wet and shaggy, that’s perfect! Heat oven to 450 and put oven safe pot into the oven for at least 20-30 minutes; while waiting dump out onto a floured surface and cover with plastic wrap for 1/2-1 hour. I dust pretty heavily with flour to keep the plastic wrap from sticking.
Remove pot from oven and put dough ball into the hot pot. I dust my hands with flour and just plop it into the pot! Bake covered for 30 minutes and then remove lid and bake for another 10-15 minutes. Let cool completely before cutting!