No Knead Bread (for a 5 to 6-quart Dutch oven)

I've made this bread four times now.  Here's my two latest versions.  For the one on the right, I cut slits on the top before baking (Feb. 20, 2019).

Gabe gave me dish towels for Christmas 2018.  They work PERFECTLY for wrapping this bread when it's hot.  

HINT - use the Yogurt setting on the Instant Pot to rise the dough!!

See this link:

https://www.thekitchn.com/instant-pot-bread-recipe-23235468#post-recipe-301440013












Ingredients

• 6 C flour, all-purpose or bread flour
• 2 1/2 tsp salt
• 2 2/3 C cool water
• 1/2 tsp active or rapid-rise yeast (I used one packet from the 3-strip package)

Directions

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Heavily flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Place a large rectangle sheet of parchment paper on a cotton towel and dust it with enough flour to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour. Pull the corners of parchment paper around the loaf, wrapping it completely.  Tie the top with a twist-tie or a rubber band.  Let rise for about 2 hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 5 to 6-quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove the pot from oven.  Carefully lift the parchment and place in the pot. Shake pan once or twice if the dough looks unevenly distributed; it will straighten out as it bakes.
5. I think it looks prettier if you cut some slits in the top before baking.  Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep golden brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Here's the link to the website I used:
https://www.dontsweattherecipe.com/no-knead-large-dutch-oven-bread/

May and Nov. 2019.  I made raisin bread with TONS of raisins because I LOVE raisins.  

Slightly different instructions from Serious Eats.

https://www.seriouseats.com/2020/05/kenji-no-knead-bread-beer.html

Still use these ingredients:

• 6 C flour, all-purpose or bread flour
• 2 1/2 tsp salt
• 2 2/3 C cool water
• 1/2 tsp active or rapid-rise yeast (I used one packet from the 3-strip package)

For first rising before overnight, mix dough with hands lightly and quickly.  Cover with plastic or another bowl if want.  Let sit for about 12 hours.  

After rising, give dough a few turns, fold over top a few times.  Cover again for a few hours.  

Take out of bowl, shape very lightly.  Put on parchment paper.  Cover with floured dish towel.  After a few hours again, slash top.  Sprinkle flour or cornmeal on top.  

Lift parchment paper and plop in heated Dutch oven.

Bake for 20 to 30 minutes with lid on.  Take lid off, then bake for another 20 to 30 minutes.