Over the summer I have been working on a recipe for a true no knead bread. I wanted a more dense moist bread than the Lahey/Bittman bread and I didn't want to wait hours on end for a second rise. I also wanted a larger loaf for my 8 quart oval Le Creuset.
As much as I like the Lahey bread I wanted more for less. Call me a greedy if you like!
I wanted an easy bread to serve with the basil and maters coming out of my garden and for dipping in the dresssing of a caprese salad.

I start with;

3 Cups King Arthur bread flour
2 Cups King Arthur AP flour
2 1/4 ounce packages of quick rise yeast
1 teaspoon fine sea salt
1/2 teaspoon sugar

Combine all dry ingredients and hand mix.
Then add;

1/4 cup EVOO
3 1/4 cups warm water.
Hand mix.
Cover container with lid or plastic wrap and place in fridge for 24 hours.
Dough will double in size.
The first photo is of the dough straight out of the fridge and the second a close up of the dough surface.


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[Linked Image]