only changes: i didn’t have a pyrex pan, so i just used a regular pan and put aluminum foil on top of it.
“This is a four-hour process; you need that much time to let the dough rise. I like to throw it together while snacking on lunch, and then when I get home after school it is ready to throw in the oven.
My recipe differs from most no-knead recipes in that you do not drop it it into a heated pan. I changed the recipe because I had too many burns from handling a bread pan at 400+ degrees, and one of my Pyrex dishes shattered on me when I accidentally set the edge of it on a wet washcloth.
3 cups flour.
Some salt.– about 2 tsp
Some yeast.– 1 packet
Pour your ingredients in a bowl. Mix the dry ingredients a bit before adding 1.5 cups warm(ish) water.
Be sure to add the water slowly – pour it in a small but steady stream. Some flours take more or less. You just want your dough to be “shaggy” — pictured in the next step.
If you added too much, add more flour to get it back to “shaggy”, my favorite texture.
Cover the dough, put it in a warm place, and let the yeast rise. It’s pretty amazing to watch them go.
Put a tablespoon or so of oil on the surface.
Let the oil spread around.
Remove the dough from your mixing bowl. Mash it once as shown. Do not mash or knead it any more than once or, if you must, two times.
Roll up the flat thing you just made.
Place the dough in a Pyrex baking dish, “ugly side up”. Doing this allows the dough to easily expand and makes for an interesting surface.
I like to salt my bread at this point. The surface is oily and catches the salt nicely. Be generous with the salt; you won’t regret it.
Other things I like to put on top:
A dash of sugar and black pepper OR
A streak of honey (if I plan to eat it with butter/jam) OR
Basil and sun dried tomato pieces OR
A splash of garlic vinegar OR
Now cover the loaf in the baking pan. You have to let it “rest” in order to have it bake properly. By now, you’re probably starving, but don’t rush this step.
To make the wait easier, preheat your oven to around 450 degrees F.
Put your dough in the oven.
Bake your bread for 30 minutes with the cover on.
Then, if you want an extra crispy, nutty, amazing crust, remove the lid and bake 5 more minutes.”