no-knead bread

no-knead bread
Originally uploaded by kattebelletje.

Wonderful! My no-knead beauty, at last. After the complete failure in the weekend, I rushed to the store on Monday and bought a brand new packet of yeast. I bought several, because thinking ahead, I figured I might make the bread more often if it succeeded. So, I slapped together 3 cups of flour, 1 teaspoon salt, 1/4 teaspon of yeast (Dr. Oetker instant yeast) and 1,5 cups water. On Tuesdays, indeed 20 hours later, it had risen beautifully. I folded it a bit, let rest another 2 hours, and let it fall into my heated Creuset-pan into the oven. I was afraid the lid on my Creuset would melt so I put a heavy cast-iron pan on top. This is probably why the bread hasn't risen as high or wide as it might have, but the end result (230 degrees preheated oven, 30 minutes covered, 15 minutes without cover) was wonderful! Lovely smell, great crust, a little cracked. Perhaps not enough salt, but I will make this again. Great bread!