NY Times No-Knead Bread
by Ami Vandeventer
1/4t instant yeast
1 and 1/4t salt
1 and 5/8C water
Mix ingredients into large bowl to create goopy mess.
Seal with plastic wrap and allow to rise at warm room temp (70-75F) for 12-18 hours. Turn out onto floured surface, fold on itself 1-2 times, cover with plastic wrap, let rest 15 minutes. Shape into a ball, place on heavily floured, non-terry-cloth, cotton towel (I used an old pillow case) and double cloth over dough. Allow to rise another 2 hours, until doubled in size. 30 minutes before dough is ready, place heavy, covered crock in preheated 450° F oven.
Once crock is completely preheated, slide your hand under the cloth and invert to dump the dough into the hot crock. Shimmy the crock to settle the dough, but don’t worry if it still looks a little messy. It’ll settle down. Immediately cover and return to oven to bake, covered, for 30 minutes. Remove lid and bake another 15 minutes until golden brown. Cool on rack and serve with lots of HONEY!