This is sort of a revolution in bread making although not really new. It is just that making bread without the kneading process has not been in the mainstream.

With our modern nano-second age this recipe is emerging as something easy and do -able on a regular basis for those that don't want to take all day making bread.

Rick Wiedman used a recipe by Jim Lahey from the Sullivan Bakery. Rick was skeptical at first because it didn't have any sugar. He was very happy though and says the crust is chewy and it has a nice soft texture inside.

Ingredients:

3 cups unbleached white flour
1 teaspoon salt
1 1/2 cups water room temperature
1/4 teaspoon quick rise yeast

Directions:

Mix the ingredients in a small bowl just till well mixed. Cover with saran wrap and let sit 18-24 hours. The bread can still be made after two days rising also.

The next day, dust your counter with about 1/4- 1/3 cup of flour and using a spatula pour the dough onto the floured counter. Let the dough sit for about 10 minutes. Then turn and fold the bread 4 or 5 times.

Dust an old pillowcase, or linen towel, (Do not use terrycloth), with about 1/3 to 1/4 cup of flour, place the dough and any remaining flour from the counter on the pillowcase and roll it up into a ball. Let the dough rise for 2 hours.

Preheat your oven to 450-475, and dust the bottom of an 8 quart cast iron dutch oven with flour, wheat germ, cornmeal, or oats, just about any grain works.

Gently unfold the pillowcase with the dough and then gently drop/roll/flip the dough into the pan. Give the pan a shake to center the dough.

Cover the Dutch oven with a lid and bake for 30 minutes. Remove the lid and bake another 20-30 minutes. Remove from oven and turn bread out of the pan onto a rack to cool.
Let cool if you can before slicing as that is easier.

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