24 Hour No – Knead BreadRecipe by Chef Michael Williams

Directions

1. Add the warm water to a large mixing bowl, dissolve the honey into the water and then stir in the yeast.  Wait until the yeast has activated, i.e. once the yeast starts to foam on the surface of the water.
2. Now stir in the salt and then add the flour.
3. Continue stirring the flour until it forms a wet dough and is completely incorporated.
4. Now cover the bowl with a rag and let it sit out for 18 – 22 hours.  During this time the dough will bubble away, rise and fall.  As it does it will actually do all of the kneading for you.
5. After the time on the counter is up, butter and flour a 2 ½ – 3 qt. casserole dish and set aside.
6. Next, turn the dough out onto a surface dusted with all-purpose flour, using a spatula to get the dough out of the bowl.
7. Fold the dough in half and then turn it 90 degrees and fold it in half again.  Repeat this process once more adding more all-purpose flour if necessary until you have folded the dough 4 times, turning after each fold.
8. Shape the dough to fit the shape of your casserole dish whether round or oval and then place the dough into the buttered dish and put the lid on.
9. Allow the dough 1 ½ – 2 hours to proof.
10. Towards the end of the proofing time, turn your oven on to 475 degrees F with the rack in the middle of the oven.
11. Once the oven is preheated and your dough is proofed, place it in the oven and bake with the lid on for 30 minutes.  After 30 minutes remove the lid and bake for an additional 20 – 30 minutes.
12. To check if the bread is cooked it should feel rock hard and have a bit of a hollow sound when you knock on it with your knuckles.
13. Remove the dough from the casserole dish and cool on a baking rack for at least 30 minutes before cutting into it.  Then enjoy.