This is my first edible no-knead garlic bread! David took these photos because we were hungry and had no time for a photography lesson, hence no photos of the sliced bread.
After months of searching, this is the basic no-knead recipe that works for me: oneordinaryday.wordpress.com. My tweaks are indicated by asterisks and everything else is the same.
Roasted No-knead Garlic Bread
2 Cups Heckers Unbleached All purpose flour and *2 Cups of Gold Medal Whole Wheat flour.
1/2 Teaspoon of Fleischmann’s Active Dry Yeast
1 1/2 Teaspoons salt
*2 Cups of water
24 roasted garlic gloves
Cornmeal for lining the pot
For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be sticky. Cover bowl with plastic wrap. Let dough rest at least *18 hours, at warm room temperature. Determine where is the warmest part of your house. (At certain times, that’s my bedroom!)
When its surface is dotted with bubbles, the dough is ready. Lightly flour a work surface and “pour” the dough onto it; sprinkle it with a little more flour and fold it over on itself once or twice. Coat a cotton kitchen towel with semolina flour or cornmeal; put dough seam side down on towel and dust with more flour 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.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5- to 8-quart 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. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. *Sprinkle sea salt on top. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is browned. Cool on a rack.*
*I had some issues with bread rising, so I now sift the whole wheat flour. (I read it online, but I forgot the reason.) Perhaps it is the brand, so I’ll see when I switch to King Arthur Flour.
*The recipe calls for 2 1/4 Cups of water, but I only used 2 Cups. This is the first time I successfully reduced the amount of water, using the same brand flour, and it came out great. Also, I don’t know how warm “room-temperature water” is, so instead of guessing, I use a thermometer. The water should be about 105- 110 degrees.
*I let it rise for 18 hours, because the bread tastes better.
*Sea salt on top adds surprise bursts of flavor.
*As much as you want to eat this piping hot, it still needs to settle. Wait 1 hour before slicing.
Enjoy with butter, capers, olives, tapenade, mustard… Each time I make bread it’s slightly different because I want to improve the flavor.