Barrio Bread, recommended by friends Bill and Lee!)
No Knead Bread
3 cups bread flour
1/4 ounce yeast (1 1/2 teaspoons)
1 1/2 teaspoons salt
1 1/2 cups warm water
neutral oil or oil spray
First thing in the morning, combine flour, yeast and salt in a large bowl. Add 1 1/2 cups warm water (microwaved for 45 seconds or just warm/hot tap water), and stir until blended; the dough will be shaggy. Make sure you incorporate all the crumbly bits at the bottom. Cover bowl with plastic wrap. Let dough rest throughout the day, at warm room temperature, about 70°F. (I leave mine in the closed oven or microwave to avoid drafts. 1/20/14: our friend Joanne from Boston - where her kitchen is often 50° or so - recommends turning on the oven light while the dough rises, keeping the oven at around 70-80°. These temps are ideal for rising dough.)
Oil a board and remove dough from the bowl onto the board. It will be very sticky and soft. Pick out any hard or stiff bits of the dough and then fold dough once or twice. Invert bowl over the dough and let rest/rise while oven preheats.
Place a covered Dutch oven in a cold oven and preheat to 450°F for 30 minutes. After 30 minutes, carefully remove the Dutch oven, and plop dough in the center. Jiggle the Dutch oven to spread the dough evenly. Cover the Dutch oven and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes. Turn bread out immediately onto a wire cooling rack.
It makes one loaf of chewy bread with a good crispy crust.