By Frances
I've made
no-knead bread before, but this one has a real good crust by baking it in a casserole dish in the oven to form steam. It's from
simplysogood.com.
3 cups unbleached all purpose flour (I used wholemeal spelt)
In a large mixing bowl, whisk
together flour, salt and yeast. Add water and mix until a shaggy
mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18
hours. Overnight works great. Heat oven to 225C. When the oven is hot place a cast iron pot with a lid in the oven
and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily
floured surface and shape into a ball. Place on a sheet of baking paper. Cover with plastic wrap and let
set while the pot is heating. Remove hot pot from the oven and drop in
the dough with the baking paper. Cover and return to oven for 30 minutes. After 30 minutes
remove the lid and bake an additional 15 minutes. Remove bread from
oven and place on a cooling rack to cool.