Dough is ready to sleep in the den and ferment until noon.
- Dough is ready to sleep in the den and ferment until noon.
- After 18 hours, you should have an active, bubbling dough.
- After 18 hours, you should see bubbles bursting with CO2 as the yeast ferments.
- Prepare your surface with lots of flour to minimize sticking.
- Flour a flour-sack or other lint-free dish towel to line the bowl with.
- Here's the risen dough ready to be shaped and risen again.
- After 2 hours, here's the risen dough. That's flour on its surface.
- This is the covered casserole I use to bake no-knead bread in.
- I've never had a loaf stick to its slick stoneware glaze.
- The wet dough sometimes leaves a mess on the towel.
- Here's the bread after 30 minutes in the covered casserole.
- Here's the bread ready to come out of the oven.
- This is my favorite cleanup tool for the counters.
- Glorious bread! And we did was wait, basically.
- Look at that blistered crust. It crackles as it cools.
- Rich yeast bead from the simplest of ingredients, ready to serve.
- I love the custard texture this recipe creates.
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