MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No-Knead Rustic Bread (Dutch Oven)
 Categories: None
      Yield: 1 Loaf
 
  3 3/4 c  Flour (450 g, unbleached
           -all-purpose or bread flour;
           -see note for using whole
           -wheat)
  1 1/2 ts Kosher salt
      1 pk Active dry yeast,
           -or quick rise yeast
           -(2 1/4 ts, 7 g)
  1 1/2 c  Water (340 g); warm (about
           -120-130 F)
 
  Prep time: 3 hours
  Cook time: 50 minutes
  Total time: 3 hours 50 minutes
 
  
  In a large mixing bowl, stir together the flour, salt, and dry yeast
  until well combined. (If you are measuring with cups instead of by
  weight, make sure you lightly spoon the flour into your measuring
  cups without packing it down at all and then level it off. This will
  insure you won't end up with too much flour in your dough.)
  
  Add the warm water into the mixing bowl and stir until all of the
  ingredients come together into a thick dough that is shaggy and
  sticky. There should be no pockets of dry flour left, but it will be
  quite lumpy.
  
  Cover the bowl with a towel or loose plastic wrap and let it sit in a
  warm spot in the kitchen to rise until double in size. This will take
  about 45 minutes if you used quick rise yeast and 75 minutes if you
  used active dry yeast.
  
  Generously sprinkle flour over top of risen dough and cover hands with
  flour. Gently pull the dough away from the sides of the bowl and
  gather it all up in your hands. Start pulling down on all of the
  sides of the dough to form into a smooth ball (you can watch the
  video tutorial in the post to see a demonstration of this). Transfer
  to dough onto a piece of parchment paper if you will be baking it in
  a dutch oven or alternatively you can place it right into a greased
  cast iron skillet or a parchment lined baking sheet.
  
  Cover the dough with plastic wrap and let it proof (rise again) for
  about 1 hour if you used quick rise yeast and 90 minutes if you used
  active dry yeast. The dough should double in size again.
  
  Meanwhile, preheat your oven for about an hour while the dough is
  proofing. This will insure that the oven will be completely hot when
  the bread goes in. If you are using a dutch oven, preheat to 450 F
  (232 C) and also place that in the oven to preheat. If you are baking
  on a sheetpan or in a cast iron skillet, preheat to 375 F (190 C).
  
  Once the dough is finished proofing, carefully remove the plastic
  wrap and lightly dust the top with a little more flour. IF desired,
  score the top of the loaf a few times with a sharp knife. This is
  optional and the loaf will naturally open up in a rustic way if you
  do not score it. If you will be baking the loaf in the preheated
  dutch oven, carefully remove it from the oven with oven mitts and
  place the loaf on the parchment paper into the pot. Place the lid
  back on top.
  
  If baking in the dutch oven, bake at 450 F (232 C) for 30 minutes
  with the lid on and then an additional 10-20 minutes with the lid off
  until deep golden brown. If you bake on a baking sheet or in a
  skillet, bake at 375 F (190 C) for 45 minutes - 1 hour until deep
  golden brown.
  
  Transfer the loaf onto a cooling rack and let cool for at the very
  least 1 hour before slicing.
  
  If bread is left over, place sliced side down on a cutting board and
  leave and room temperature for up to 2 days. After that, slice the
  loaf and store it in a ziplock bag in the freezer. Toast to refresh.
  
  NOTES:
  
  Substituting Whole Wheat Flour: For the best texture, substitute only
  up to 1/2 the amount of flour with whole wheat flour. For every 1 cup
  you substitute you should substract 2 tb whole wheat flour. My
  preferred ratio of using wheat flour in this recipe is 2 1/2 c white
  flour and 1 c + 2 tb whole wheat flour.
  
  Recipe FROM: https://bakerbettie.com/four-ingredient-no-kneadbread/
 
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