I just baked my second no knead loaf after a 5 day ferment in the refrigerator. I don't have a dutch oven, so I'm doing something a little different.
Thanks iratherfly!!! No knead is so much easier than more traditional methods!! I love the throw it the fridge and forget about it until your ready! Here's my version and pic's. I'll cut into it tonight and post a pic with my evaluation. Smells great.
No Knead Bread—my way ☺
For one loaf:
1 ½ cups water
16 oz flour
1 ½ tsp salt
¼ to ½ cup sourdough starter **
Mix ingredients and knead just long enough to make a ball of dough. Add water or flour as needed for a nice firm ball. Put ball in a covered container and let rise 2 hours, and then put in the fridge.
Leave in fridge overnight or up to a week or so.
When ready to make. Bring dough out and let it warm. Shape it into a loaf and add a little flour if it’s too soft to hold it’s shape. Let rise 2 hours, more or less, as needed until it’s maybe twice its original volume. I like to poke it with my finger from time to time. If the dough bounces back you are okay. If it seems to stay depressed plan on getting it in the oven pronto, it’s running out of steam!
While your dough is rising, preheat your oven/pizza stone to 425 degrees for 1 hour if using a pizza stone.
When dough has risen, spray the top with water and slash. Slide onto the pizza stone (parchment paper is great for this). Immediately throw 1-cup hot water on the floor of the oven and shut the door. Repeat as needed to keep it nice and steamy for the first 10 minutes. This step is really important for a chewy crust and for oven rise. You loaf may gain more volume in those 10 minutes then it did during the rise before the oven!
Reduce heat to 325 degrees and cook another 20 minutes. 30 minutes total should be enough for a long loaf. A round will likely take a little longer. My oven runs hot. If your oven doesn’t or runs colder than mine you may need to increase the temp by 25 degrees.
That’s it! Grab you knife, butter and devour.
** If starter’s liquid/flour ratio is 50/50 by weight, use a ¼ cup. If it’s 50/50 by volume, use ½ cup. If you don’t have starter you can use ¼ tsp yeast.