I know I am WAY late on the bandwagon but I just found Jim Lahey's No Knead Bread yesterday while browsing the web. I don't know if there are any other latecomers but if there are..... you HAVE to try this bread.
First you mix together:
3 cups Flour
1/4 teaspoon Rapid Rise Yeast
1 1/4 teaspoon Salt
1 1/2 cups water
Now you cover it with a little cling wrap and leave it for anywhere from 12-20 hours on the counter top.
Here's what it looks like after 20 hours. It has
doubled in size and is all bubbly and nice.
Next just flip it out on a counter dusted with flour, it will be very soft and sticky. Put some flour on top and fold dough over on itself (like you are closing a box) on each side, cover with cling wrap and let it rest for about 15 minutes. While you are waiting get a bowl or basket and put a linen cloth in it and coat with cornmeal or wheat bran. After the 15 minutes take your dough and shape into a ball and put it seam side down onto your coated cloth. Dust the top of the ball with cornmeal or wheat bran and cover with another linen cloth.
Let rise for 2 hours at room temperature.
At least 30 minutes before cooking heat a dutch oven with a lid to 450 degrees to preheat. When ready open the oven and take off the lid and carefully put your dough in the dutch oven seam side up.
Cover with lid and bake for 30 minutes. Then remove the lid and bake for 15-20 minutes longer or until bread is nicely browned.
I'm making another loaf for tomorrow's breakfast and may make another with garlic and rosemary for a savory appetizer with olive oil and balsamic vinegar. It's so easy you can have a wonderful rustic bread anytime!