SULLIVAN STREET BAKERY'S NO KNEAD BREAD
Note: For best results this bread must be baked in a heavy 6- to 8-quart pot with a cover. Lahey recommends (listed in order of most to least preferred): all-ceramic Emile Henry; enameled iron Le Creuset; Lodge pre-seasoned cast iron pot; Pyrex glass casserole.
Start to finish: 21 1/2 hours (10 minutes active)
3 cups bread flour
1/4 teaspoon instant yeast
2 teaspoons salt
1 1/2 cups water
Cornmeal, wheat bran or additional flour for dusting
Extra-virgin olive oil, for coating
In a medium bowl, mix the flour, yeast and salt thoroughly. Add water and use a wooden spoon or your hands to mix for at least 30 seconds, or until you have a wet, sticky dough. Add a splash of water, if needed.
Lightly coat the inside of a second large bowl with olive oil and transfer the dough to it. Cover the bowl with plastic wrap and let sit for at least 12 hours or (preferably) up to 18 hours.