No Knead Bread by New York Times

Ingredients:
6.5 Cups Flour (Original recipe is with white bread flour) [variations: whole wheat – 3 cups white &   
                          3.5 cups whole wheat bread flour (from bulk aisle @ East End Food Co-op);       
                         multigrain: 2 cups white & 2 cups whole wheat & 2.5 cups multi-grain flour (also  
                         from EEFC – rice, rye, millet, buckwheat, oat, soy, corn) 
1.5 tbs Salt
1.5 tbs Yeast
3 cups water

DIRECTIONS:

1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. [NOTE: I typically use a large Tupperware container with a lid. Also, I’ve mixed the dough in the early morning and baked bread for dinner. This can make either 2 or 3 loaves of bread. After the initial rising the dough can be store in the refrigerator up to 5 days]
   
2. Generously flour a work surface (I use corn meal for the bottom). The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
   
3. Liberally flour the top and sides of the bread and shape in the approximate size of your baking disk and cover with a kitchen towel (do not use terrycloth). Let the dough rise for about two hours [see footnote]. [I typically let it rest for 30 minute]
   
4. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat. [I use the removable crock from our crock pot. Just make sure it’s a high temperature ceramic or cast iron]
   
5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed. Using a knife, score the top of the bread is some interesting pattern.
   
6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, approximately 10 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing. [Good luck with that!]
   

Reference: Karl Mormer