no-knead bread

no-knead bread (my simplification of the ny times version)
ingredients: 3 cups flour, .25 tsp instant yeast, 1.25 tsp salt.

combine ingredients in a large bowl, and add 1 5/8 cups of water. stir until mixed. cover the bowl with plastic wrap and rest for 12-20 hours at warm room temperature.

turn out onto a floured surface, sprinkle the top with more flour, and fold it over itself once or twice. cover with plastic wrap again and rest 15 mins. then flour hands, shape it into a ball, and place it on a floured cotton towel. sprinkle top with flour, cover with another towel, and let rise for 2 hours or until it has doubled in size.

thirty minutes before the dough is done, preheat the oven to 450° and place the dutch/french oven in to heat up. when the dough is ready, pour it into the pan (no greasing needed). cover and bake 30 mins, remove lid and bake 15-30 mins more. cool and serve.

	here is the dough mixture after rising for almost 20 hours. the top is very bubbly, and the dough seems rather wet.
	the dough turned out on the floured cutting board--it is surprisingly springy. it has been folded over on itself twice in preparation for another two hours' rising.
	after two hours of rising...i probably could have let it go a little longer, but we were eager to get it in the oven.
	the completed loaf! 30 mins in a covered dutch /french oven at 450, then another 20 mins with the lid off. it has a beautiful crispy crust.
	it turned out to be a large, shallow loaf, because the dutch oven was so large. it would have been much taller in a smaller pot.
	perfect slices, beautiful spongy texture, and very, very tasty.