No-Knead Peasant Bread

METHOD

Make it

1. 1

   In a large bowl, mix the flour, salt, sugar and yeast.

2. 2

   Add the warm water and stir until a wet, sticky dough forms. Do not knead it.

3. 3

   Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm place for 45 to 60 minutes, or until roughly doubled.

4. 4

   Grease two oven-safe bowls, pie plates or small casserole dishes with olive oil.

5. 5

   Divide the dough between the two dishes. The dough will be sticky, so use a spoon or wet hands.

6. 6

   Let the dough rise again for 20 to 30 minutes.

7. 7

   Heat the oven to 425°F.

8. 8

   Bake for 15 minutes.

9. 9

   Reduce the oven temperature to 375°F and bake for another 20 to 25 minutes, until the loaves are golden brown and sound hollow when tapped.

10. 10

    Remove from the dishes and cool on a rack for at least 20 minutes before slicing.

Cooking notes

• The dough should be wetter and stickier than ordinary sandwich dough. Avoid much extra flour.
• Brush tops with olive oil after baking for a softer crust.
• Replace 1 cup all-purpose flour with whole-wheat flour for a rustic loaf.
• For one loaf, halve every ingredient and bake in one greased bowl or loaf pan.
• The listed 2 tablespoons olive oil are not explicitly incorporated into the dough in the source method; oil is specified for greasing.