No-Knead Bread From Jim Lahey of Sullivan Street Bakery
3 cups all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 1/2 cups water (room temperature)
Place the flour, yeast, and salt in a large bowl and mix a few seconds until thoroughly combined. Add water and stir a few seconds, pulling the ingredients together until you form a dough. Cover the bowl with plastic wrap and let sit at room temperature 15-19 hours.
After dough has risen, and before moving on to the next step, place a heavy, oven-proof, lidded pot into the oven and pre-heat your oven to 500 F. Turn dough out onto a floured surface and fold the dough in thirds, bringing the opposite sides together at the center. Turn 90 degrees and repeat the folding for the other two sides.
Place dough seam side down onto some wheat bran, then invert (seam side up) into the pre-heated pot (diameter of pot should be at least as wide as the diameter of your dough). Cover immediately with hot lid and back 30 minutes, covered. Remove lid and bake an additional 10-20 minutes until bread is golden brown under the wheat bran.
Remove from oven and let cool slightly before slicing and enjoying.
http://www.apricosa.com/2012/05/no-knead-homemade-ciabatta-bread.html
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