Knead Not Sourdough

by Josh McCord

Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal

Directions
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

For cooking in the Dutch Oven, prepare 20 -24 charcoal briquettes or enough to bake at 450 degrees F. Preheat the oven by placing the majority or all of the coals UNDER THE DUTCH OVEN ONLY for about 30 minutes. When ready bake the bread, sprinkle some cornmeal on the bottom of the Dutch oven and set the dough inside. Move the coals from underneath the oven to the lid, leaving about 4-6 underneath. Bake for 45 minutes. Check bread after 30 min to make sure the top isn't burning and the bottom is getting browned. If the top is burning and to bottom isn’t getting browned, transfer coals from the top to the bottom and cook remainder of the time, or until looks done. Remove from oven, let it cool, and then serve it with lots of butter.

Read more at: http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe.html?oc=linkback