No-knead Bread

Ingredients

• 1.5 cups whole wheat flour (about 200g)
• 1.5 cups all-purpose or bread flour (about 200g)
• 1 teaspoon salt (heaping) (about 8g)
• 0.25 teaspoons yeast (about 1g)
• 1.5 cups water (about 300g)

Directions

1. Combine all dry ingredients in a medium or large bowl.
2. Mix in water. Add a little more water if the dough needs it.
3. Cover the bowl and wait 12-18 hours, longer if the ambient temperature is cold.
4. Gently fold and shape dough and let rise for 1-2 hours.
5. Bake in a 450-degree oven on a pan or preheated stone, ideally with steam, for about 45 minutes.

Comments

Adapted from Jim Lahey's My Bread book and Mark Bittman's related recipe