Knead Not Sourdough Bread (originally from Alton Brown)

Step 1

Mix the bread flour, active dry yeast and kosher salt in a large bowl. Pour in the water and mix with a wooden spoon or spatula until the dough comes together. Spray a piece of plastic wrap with baking spray then cover the large bowl with it. Let the bowl sit at room temperature for 18-20 hours.

Step 2

Empty the dough onto a floured surface. I find a cold surface like marble or granite works well. Punch the middle of the dough so it deflates. Fold the dough onto itself and punch a few more times. Cover with a towel and let the dough rest for 15 minutes. Next, shape the dough into a ball. Coat the ball of dough with cornmeal. Place in a lightly greased bowl covered with the plastic wrap and let the dough rise for 2 to 3 hours. The dough will double in size.

Step 3

Now move on to the baking process. Preheat the oven to 450 degrees F and put your Dutch oven in the oven while it preheats. When the oven is hot (really hot!) remove the Dutch oven whlie wearing baking mitts and carefully place the dough into the hot pot. Put the lid on your Dutch oven and bake for 30 minutes. Remove the lid and bake for 15 minutes or until the internal temp is 210- 212 degrees F. Use a digital baking thermometer to ensure accuracy.

Step 4

Remove the bread and let it cook on a wire rack.