No-Knead Bread, Part 2 (Success!)

After allowing the dough to rise for about 16 (nearly the ideal 18) hours, we took it out for some further handling. Putting the dough on a floured work surface, we folded it over itself a couple of times. Then, we covered it with some plastic wrap, and let it settle down for about 15 minutes.

No-Knead Bread, Part 1 (Preparation.)

Mariposa and 1605 combined forces to make no-knead bread, because Nagi has a nice Dutch oven that is perfect for that. Using a very simple recipe from Sullivan Street Bakery, via the New York Times, we first made the dough, which requires about 12-18 hours to rise before further handling.