I love this bread recipe. I would love to call it my own creation but it is not. All the glory goes to a woman
named Laura Calder who has a show on the cooking channel called French Food At Home. I normally do not watch this channel but stumbled across this one, one night and she was on. When I saw this recipe for a no knead bread it definitely caught my attention. She calls it "The Miracle Boule". I had to try it and it came out amazing. My family loves it so much, it is requested every night. I have listed below a direct link to this recipe. I did have to add a tad bit more water then what is listed on her site. For the consistency that she wanted, the water was too little. As per the other reviews I added a 1/4 cup more water. I hope you enjoy it as much as I have.
Ingredients:
3 cups all purpose flour, plus more as needed
1/4 tsp instant yeast
1/4 tsp salt
1 3/4 cup water
DIRECTIONS
Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.
Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.
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