No Knead Bread (Lahey, Bittman)
2010-06-29
Chris Shenton

This is a recipe/guide in progress, I need to work on the percentages,
and the amount appropriate for my vessels. 

References:

http://www.youtube.com/watch?v=13Ah9ES2yTU
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=2
http://www.nytimes.com/2006/11/08/dining/081mrex.html
http://query.nytimes.com/gst/fullpage.html?sec=travel&res=980CE6DE1631F935A35751C1A9609C8B63&scp=2&sq=No%20Kneading,%20but%20Some%20Fine-Tuning%20&st=cse

Harold McGee suggests 68% hydration (75% max), a gram of yeast (what
percent?), 2% salt. http://www.nytimes.com/2010/02/24/dining/24curious.html

Up to 30% whole-grain, 50% whole-wheat, or 20% rye works too.

You will probably want to adjust the amounts to fit the pot you'll be
cooking this in; mine are pretty big and I haven't yet tried these
amount in mine. I usually use 765 grams Flour for normally-kneaded
bread cooked in my Le Cruset and Rummertopf.  

(Hmm, the below is 80% hydration)

430	g	Flour
345	g	Water
1	g	Yeast
8	g	Salt

Mix to combine.
Cover with plastic to prevent drying out.
Rise 18-24 hours.
Shape and transfer to well-floured towel or proofing basket.
Second rise: 2-3 hours; some just rise while the oven's heating.
Heat oven to 500F with heavy lidded pot inside: Le Cruset, Rummertopf
(soaked), Cast Iron.
Carefully lower/drop into pre-heated pot; cover.
Lower heat to 450F, bake 30 minutes.
Remove cover and bake another 15-30 minutes until well browned.