Would you share this no-knead recipe?
Recipe modifications and tips:
- I use a cast iron bread pan -- it really makes a difference
- I prefer to use a good quality bread flour, like King Arthur. Haven't had luck with all-purpose flour.
- I do everything in a single bowl, up to the point that the dough is transferred to the bread pan
- I keep the oven at 450 degrees F throughout, and only start it 15 minutes before baking.. works well enough for me
- I use the "3/4 of original" ingredients in the recipe to make one single loaf of bread, which fits perfectly in my bread pan
- I tend to apply coconut oil to the top of the bread half-way through baking, rather than before baking. It's a lot easier to apply coconut oil when it's melted, which it'll readily do atop hot bread, so this is the easiest way to do it for me. But I still oil the inside of the bread pan beforehand as usual.
- I like to use instant yeast, so I can mix it directly in to the flour without needing the extra step of activation. It's worked great for me.
- Before adding the yeast, I mix the salt thoroughly in to the flour. Yeast should not be dumped directly on a pile of salt as that could kill it. Also, don't let the water you add get too hot, as that can also kill the yeast. I make the water luke-warm to slightly warm and that's resulted in a big rise in the dough for me.
I use a simpler version, but very similar.
I like to roll it (or just coat the bottom) in seeds or cornmeal to prevent sticking, rather than dealing with parchment, oil, etc.
Also, if you are running out of yeast (like I did) you can just save some of the dough and learn how to feed the culture with flour and water daily.