No-knead one pot bread

My Mother never made bread,  I grew up in the 50's in a family of eight when convenience in the kitchen was the modern ideal. But now I've been making this style bread for years.

This is Jim Lahey's no-knead, one pot bread. According to Jim, one of New York City's premier bread bakers, there's a way to streamline the bread-making process so that even a 4-year-old can do it – eliminate the kneading. Lahey's no-knead bread, which he developed at his Sullivan Street Bakery, is a no-frills, crusty European-style loaf that you can't find in a grocery store.

INGREDIENTS

• 3 cups (430g) flour

• 1 1/2 cups (345g or 12oz) water

• 1/4 tsp (1g) yeast

• 1 1/4 tsp (8g) salt

• Olive oil (for coating)

• Extra flour, wheat bran, or cornmeal (for dusting)

EQUIPMENT

• 2 medium-size mixing bowls

• 6- to 8-quart baking pot or Dutch oven with lid (enamel, cast iron, glass, or ceramic)

• Wooden spoon or spatula (optional)

• Plastic wrap

• Olive oil (for coating)

• 2 or 3 cotton tea towels

METHOD

1. Mix all the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute.

2. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (about 65–72°F).

3. Remove the dough from the bowl and fold toward the center once or twice. Let the dough rest 15 minutes in the bowl or on the work surface.

4. Shape the dough into a ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal. Place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel, and let rise 1–2 hours at room temperature, until more than doubled in size.

5. Preheat oven to 450–500°F.

6. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up.

7. Cover with the lid and bake 30 minutes. Then remove the lid and bake 15–30 minutes uncovered, until the loaf is nicely browned. Remove and let cool before slicing.