Last week, I saw a segment on the Martha Stewart show of her with Jim Lahey, who owns the Sullivan Street Bakery there in NYC, making no-knead bread.
I went exactly by the recipe that was given – it is right here at Martha’s website. Below are some of the steps:
Next, the dough is shaped into a ball, placed on a cornmeal-covered towel (or, rather than cornmeal, the recipe suggests using wheat bran), then dusted with more cornmeal/wheat bran, covered with another towel, and allowed to rise again for another two hours:
Place the dutch oven back in (at the same, 500*) for…well, this is where the recipe on the internet differs from what the gentleman who owns the bakery said…
The recipe on Martha’s site says (for the part with the cover on) “30 minutes” and Jim Lahey said “20 minutes” on the show. Either way, I split the difference and baked for 25 minutes with the lid on, then another 15 minutes with the lid off.