Son of No-Knead Bread

It's been a while since I made Michael Smith's delicious recipe for no-knead bread. But yesterday I put some bread to rise. Today it was baked. Yum! The following is his recipe, my comments in italics and brackets. This takes virtually none of your time. Maybe... five minutes tops?

For 1 normal loaf:
2 cups of all-purpose or bread flour
1 cup of whole wheat flour
1/2 cup of any multi-grain mix (I used ground flax meal)
1/4 teaspoon of dry yeast
1 1/4 teaspoons of salt
1 5/8 cups of warm water

1. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
2. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form. (I covered it in plastic wrap)
3. Knock the dough down, oil it slightly and form it into a baking pan. (I covered it in plastic wrap)
4. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
5. Bake 45 minutes in a preheated 425 degree oven.


The collected ingredients:




The mixed dough before rising :




After 18 hours, it's risen to at least twice its size. I was about to punch it down:

The dough is left to re-rise in the loaf pan:

The baked loaf:

Yum yum: