Looks like a few of us are doing no knead recipes. Chris C, that's an interesting texture. Be curious how you got it.
Mine is as follows. What I love about this recipe is you can't fugh it up. I've don't measure, have ended up with near pancake batter, forgotten to put lid on/off, thrown whatever seemed tasty in, accidentally turned off the oven half way, etc., and it's always at least edible:
4 cups--some combination of bread flour, whole wheat bread flour, wheat germ, oatmeal, pumpkin seeds, sunflower seeds, etc.
Optional--grated cheese, garlic cloves, bacon bits, pecans, etc.
Pinch or scoop of salt.
Pinch or scoop of sugar or honey.
2+ cups--some combination, yeast, hot water, beer, etc.
Mix it up, cover, leave overnight.
Dump it on a greased cutting board in the morning, fold it a few times, stick it back in the bowl, let it sit 2-12 hours.
Heat oven and cast iron pot and lid to 500.
Optional--sprinkle the dough with olive oil and salt.
Sprinkle the bottom of the hot pan with cornmeal to aid extraction--the one critical step!
Dump in the dough.
Bake with the lid on at 500 for 1/2 hour.
Bake with the lid off at 450-350 for 1/2 hour.
Dump on a rack and let cool. Enjoy all week.
From a page or two back. For this one, I think I used 1.75 cups of bread flour and a handful of wheat germ, a heavy spoonful of honey and the rest is as above. Sprinkled with kosher salt and slashed it before putting it in the oven.
Today's lunch is bologna and cheese on a couple slices with mustard and mayo.
