No Knead Bread
161 gm (1.5 cups) Bread flour
323 gm (2.5 cups) all-purpose flour
2 teaspoons kosher salt
2 cups warm water
2 tsp sugar
2 tsp active-dry yeast
1-2 tbsp butter, room temperature
1. In a small mixing bowl, stir the sugar and yeast into the water. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling a bit
2. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
3. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise until double, at least 1 hour.
4. Preheat the oven to 425ºF. Grease two oven-safe bowls or bread pans with the butter. Using two forks, punch down your dough, scraping it from the sides of the bowl. As you scrape it down try to turn the dough up onto itself. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down.
5. Divide the dough into two equal portions, pull the dough apart using 2 small forks. Then scoop up each half and place into your prepared bowls/pans. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.
6. Let the dough rise for about 20 to 30 minutes on the countertop near a warm spot or until it has risen just to the top of the bowls.
7. Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. Let cool for 10 minutes before cutting.