No-Knead Bread

This bread is superb and always receives rave reviews!

Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1 1/2 hours plus 12 to 20 hours' rising
3 cups all-purpose or bread flour, more for dusting

1/2 cup whole wheat flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt

1 5/8 cups water

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap, and let the dough rest for at least 12 hours, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Place the dough on a lightly floured work surface and sprinkle with a little more flour. Fold it over on itself once or twice, then cover loosely with plastic wrap and let rest about 15 minutes. Wash and dry the bowl in preparation for the next step.
3. Using just enough flour to keep the dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Line the bowl with a cotton tea towel, sprinkle it with flour, then add the dough and dust again with more flour. Cover with another tea towel and leave it rise for about 2 hours. When it is ready, the dough will bulk up in size and not spring back when poked.
4. Half-hour before dough is ready, put a 6- to 8-quart heavy covered pot (cast iron) in the oven as it preheats to 450 degrees. When the dough is ready, carefully remove the hot pot from oven. Slide your hand under towel and turn the dough over into pot; it may look like a mess, but that is fine. Shake pan once or twice to even out the dough. Cover with lid and bake for 30 minutes, then remove the lid and bake for another 5 minutes or so, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.