This recipe was pretty good, but I don’t think that using a third wheat flour was the best move. Next time I’m going to try 100% bread flour, I think it will come out better. Also, we made the mistake of covering this bread with saran wrap when it came out of the oven, which destroyed the perfect, crusty outer layer and made it uniformly moist. Not what we were going for – but it was still delicious!
Ingredients
2 cups (15 oz) all-purpose white flour (preferably unbleached, scoop and level to measure)
1 cup wheat flour
1 1/2 tsp salt
1/2 tsp active dry yeast, instant yeast, or rapid rise yeast
1 1/2 cups warm water (about 110 degrees)
How to Make No Knead Bread
In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more flour if you feel it needs it).
Cover bowl with plastic wrap and allow to rise for 12 – 18 hours.
Heat oven to 450 degrees. Once oven has reached 450 degrees, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
Meanwhile, turn dough out onto a well floured surface then shape dough into a ball (I like to set on parchment paper heat resistant to 450 for easier transferring, which you can place right in the pot, but this is optional).
Cover dough with an extra large bowl and allow to rest while pot is heating.
Remove pot from oven and with floured hands or holding ends of parchment paper, carefully drop dough into hot pot cover with lid, then immediately return pot to oven and bake 30 minutes.
After 30 minutes, remove lid from pot and bake uncovered for 12 – 15 minutes.
Let cool.
