From the New York Times

November 8, 2006

Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 11⁄2 hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1⁄4 teaspoon instant (Rapid Rise) yeast
1 1⁄4 teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and
sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature,
about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it
with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15
minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough
into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down
on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When
it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron,
enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under
towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough
is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake
another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 11⁄2-pound loaf.