Well today has been eventful to say the least. I took a trip to the doctor's office so he could write me a prescription for Allegra. I swear pollen is covering everything in Charleston this time of year. If I open my window and run downstairs for a moment, I can expect my entire bedroom to be covered in a wedding cake yellow film. Yum! Anyway, this recent downtime has given me inspiration to bake some fresh No Knead bread!
I guess I can provide the recipe for those who feel up to the challege... it's really not that hard anyhow..
3 cups bread flour
3/4 teaspoon active yeast
1 1/4 teaspoon celtic sea salt
1 1/2 cups water
And here we go!
Okay so.. Mix the flour, yeast, and salt, then add the water. You may need a little extra water if the dough is too dry. It should be what is called "shaggy" otherwise known as wet and gooey. Cover the bowl with clear wrap or a kitchen towel and let it sit in a warm place (ideally around 70 degrees) for 8 hours minimum. Just don't let it sit for more than 18 hours.
I made mine at 8pm and ended up not touching it until 11am the next day. This is a very relaxed bread!
Spray oil on a baking sheet then lightly flour your hands. Pick up your dough and place it on the oiled sheet. Roll it around in the oil and mist some oil directly on the dough. Cover it with plastic wrap again and let it sit for about an hour or so until it appears to have doubled in size.
Preheat the oven to 450 degrees and place the pot in the oven while it warms up. When it is at the appropriate heat, CAREFULLY take the dough from the sheet and place it into the pot, then secure its lid. Bake for 30 minutes, then remove the lid and bake for 15 minutes to brown the top.
I must say... it was delicious.
I immediately drizzled some olive oil on it along with a few slices of fresh mozzarella.