Crusty No Knead Bread

Yield: 1 large loaf

  • 6 cups flour (800 grams)
  • 1 teaspoon instant yeast (6 grams)
  • 3 teaspoons salt (16 grams)
  • 3 cups cool water (600 grams)
  • Cornmeal and sesame seeds as needed

In a large bowl, stir flour, yeast, and salt together. Add the water, and stir until you have a wet, shaggy dough, about 30-45 seconds.  Cover bowl and let rise 12-18 hours at room temperature. The dough is ready when the surface is bubbly and has doubled in size.

Lightly flour a work surface and place dough on it. Don’t be alarmed if the dough is super runny. It will firm up. Sprinkle dough with a little flour and fold it over on itself once or twice.

Return the dough to the bowl, cover, and let rise another 2 hours. The dough is ready when it has doubled in size again.

A half-hour before dough is ready, heat oven to 450 degrees and put a heavy pot with the lid on inside the oven. (Cast iron or enamel pots work best, but the high heat will ruin the look of your enamel pot over time).

Carefully remove pot after 30 minutes, cover the bottom of the pot in a layer of cornmeal (so the bread doesn’t stick), then pour the dough into the pot and finally – sprinkle the top of the dough with sesame seeds.

Cover with lid and bake 30 minutes, then remove the lid and bake another 20-30 minutes, until loaf is dark, golden brown. Cool on a rack, then cut a huge slice, slather it with homemade apple butter, maple syrup or strawberry jam, and be transported straight to heaven.

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