NYT No-Knead Bread

 Yields one loaf

430 g bread flour

1 g yeast (1/4t)

8 g kosher salt

Cornmeal as needed

-Combine flour, yeast salt and add 345 g water and stir til blended

Will be shaggy and sticky

-Cover with plastics wraps and rest 12-18 hours at room temp (70)

-Dough is ready when surface has bubbles. 

-Place on lightly floured surface and fold over once or twice. Loosely cover with plastic wraps and rest 15 min

-using as little flour as possible, quickly shape into ball and coat cotton towel with flour or cornmeal and place SEAM side down into towel and dust with flour or cornmeal and cover, letting rise with 2 hours

-dough will double in size and easily spring back

-heat over to 450 with pot in over as it heats. 

-drop dough from towel into bowl and shake to center, cover with lid and bake 30 minutes

-remove lid and bake 15-30 more