NO KNEAD BREAD

The secret ingredient in all true bread is time. The key to this addictive loaf of rich, hearty goodness is not laborious kneading; it's an overnight rest. With time, water and flour naturally form elastic dough that rises with just a small amount of yeast. Here's how to make your own artisan bread.

You may choose to make a large or small loaf of Country Bread, full of rustic whole grain goodness, or a large or small loaf of City Bread, refined white bread. You may also decide to bake your loaf traditionally or to follow the instructions for baking it in a covered vessel for an extra crispy crust.

For 1 normal loaf of Country Bread:
2 cups of all-purpose or bread flour
1 cup of whole-wheat flour
1/2 cup of any multi-grain mix
1/4 teaspoon of dry yeast
1 1/4 teaspoons of salt
1 5/8 cups of warm water

For 1 normal loaf of City Bread:
3 cups of all-purpose or bread flour
1/4 teaspoon of dry yeast
1 1/4 teaspoons of salt
1 5/8 cups of warm water

For 1 larger loaf of Country Bread:
3 cups of all-purpose or bread flour
1 cup of whole-wheat flour
1/2 cup of any multi-grain mix
1/2 teaspoon of dry yeast
1 1/2 teaspoons of salt
2 1/4 cups of warm water

For 1 larger loaf of City Bread:
4 cups of all-purpose or bread flour
1/2 teaspoon of dry yeast
1 1/2 teaspoons of salt
2 1/4 cups of warm water

For traditional baking:
Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size; bubble and long gluten strands will form. Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 minutes in a preheated 425° oven.

For baking in a covered pot:
Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size; bubble and long gluten strands will form. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. A half an hour or so before the dough is ready preheat your oven to 450° with a heavy covered pot in it. You may use cast-iron, steel, enamel or ceramic.

When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.

Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.