I finally did it. I successfully baked bread. I had read about no-knead bread months ago on a few different blogs and thought “I can do that!” but never actually did it. Then I came across it again on Tuesday when reading through the archives of one of my favorite food blogs. This time I decided I would go home and do it. They had promised potato soup at the cafeteria but it looked way too creamy and I was craving the traditional potato leek soup my mom makes. Since I work from home on Wednesday I decided to tackle them both.
The no-knead bread is soooo easy. I am not kidding. Tuesday I got home and mixed 3 cups of flour (1.5 each of whole wheat and regular flour), 1/3 teaspoon yeast, salt and 1.5 cups of water together in a bowl. Then put a towel over it and let it sit until Wednesday morning. In the morning I turned the dough out onto a floured surface, folded it twice, sprinkled it with wheat bran and let it sit for 2 hours.
I preheated the oven to 450, put the sauce pan in for 1/2 hour and then plopped the dough into the pan, put the lid on and baked for 1/2 hour.
Then I took the lid off and baked it for another 20 minutes. Then, voila, I got bread. So easy right? And so delicious.