Here is the recipe as I found it in the New York Times. I brushed mine with some rosemary oil after uncovering the pot during baking. When it came out of the oven, I served it sliced, with a drizzle or two more of the oil.
This bread is only good when served within 12= hours. Toast it if serving after this point. After you have mastered it once, make it again, and add in your favorite seeds, herbs, or spices.
Each time I make this recipe, the house fills with the smell of homemade artisan bread, and I admit that I get a small thrill of excitement. I haven’t quite crossed the art of bread making off my list, but I have at least mastered the no-knead, overnight bread.
In a large bowl combine flour, yeast, and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70°F (21°C).
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal; put dough seam side down on towel and dust with more flour, bran, or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, preheat oven to 450°F (230°C). Put a 6-8-quart (5½-7½ liter) heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that’s okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes (add rosemary oil at this point if desired), then remove lid and bake another 15–30 minutes, until loaf is beautifully browned. Cool on a rack.
Published in the New York Times, November 8, 2006 (adapted from Jim Lahey, Sullivan Street Bakery)
Rosemary Oil:
1 cup oil
8 cloves garlic, peeled
1 tsp dried rosemary leaves
Preheat oven to 350°F (180°C). Place oil, garlic, and rosemary leaves in a baking dish and bake for about 30 minutes. Remove from oven and cool to room temperature. Serve as dip for bread.
