Presented by Becky Ringsby, Savor Specialty Chef Services, in the co-op class “No Knead Breads”

Makes 1 large loaf

  • 3 c unbleached all-purpose or bread flour
  • ¼ tsp granulated yeast
  • ¾ Tbsp kosher salt, or 1 tsp. table salt
  • 1 ½ c lukewarm water, more as needed

The night before, combine all ingredients in a big bowl with a wooden spoon or your hands. Don’t stir too much, just until combined. Add more water as necessary – dough should be very wet. Cover the bowl with plastic wrap and let sit 12-24 hours (overnight) on countertop – don’t worry about exactly how long.

The dough will now be wet, sticky and bubbly. Line an empty bowl or skillet with floured parchment paper. With wet hands, dump the dough onto parchment. The bowl will allow the dough to keep its shape. Let it nap for 2 hours. When you’ve got about a half-hour left, slip an empty covered pot (5-quart or larger; cast iron, ceramic, enamel, stainless steel…) into the oven and preheat to 450 degrees.

Your dough should have doubled in size. Remove pot from oven. Holding corners of parchment, set dough with parchment into pot. Cover. Bake 30 minutes. Uncover. Bake another 15-20 minutes, or until the crust is beautifully golden (if you tap the bottom of the loaf it should sound like a low, hollow thump). Remove and let cool on wire rack. Let it cool at least 1 hour so that the crumb continues to finish steaming from the inside out.