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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: No-Knead Bread   
    Categories: Five, Breads   
         Yield: 1 Loaf   
       
     3 1/3 c  (430 g) A-P or bread flour;   
              - more for dusting   
       1/4 ts (1 g) instant yeast   
         2 ts (8 g) kosher salt   
              Cornmeal or wheat bran; as   
              - needed   
       
     In a large bowl combine flour, yeast and salt. Add 1½   
     cups/345 grams 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 degrees.   
        
     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, set oven @   
     450ºF/232ºC.   
        
     Put a 6 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;   
     it may look like a mess, but that is O.K. Shake pan once   
     or twice if dough is unevenly distributed; it will   
     straighten out as it bakes. Cover with lid and bake 30   
     minutes, then remove lid and bake another 15 to 30   
     minutes, until loaf is beautifully browned. Cool on a   
     rack.   
        
     Recipe from: Jim Lahey   
        
     Adapted by: Mark Bittman   
        
     Yield: One 1 1/2 pound loaf   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Pears are one of the most seasonal of seasonal delights   
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