My favorite no-knead bread recipe

This is my summary and notes from The New Artisan Bread in Five Minutes a Day master Recipe

Ingredients

• 910 grams (6.5 cups) All purpose flour ¹
• 680 grams (3 cups) Water, lukewarm
• 9 grams (1 Tbsp) Instant yeast
• 18 grams (1 Tbsp) Table salt

Dough preparation

1. Mix: Dump in water, then yeast, salt, and flour into a 6 quart bucket. Stir into a wet rough dough.
2. Rise: Allow dough to sit at room temp for 2 hours.

Do not punch down the dough.

• The dough can be used right away, but is much easier to handle when chilled.
• The dough is intended for refrigeration and use over the next two weeks, ready at anytime.

Using the dough

1. Divide & shape: Dust the surface of the dough with enough flour so it doesn't stick to your hand. Use scissors to cut off a chunk of the dough and form it into a ball.²
2. Rest: Dough should rest for at least 40 minutes. (Up to 60 or even 90 minutes)
3. Bake: 450*F for 30-35 minutes.

Loaf Pan:

• 360 grams (2.5 cups) All purpose flour
• 270 grams (1.175 cups) Water, lukewarm
• 3.5 grams (1 tsp) Instant yeast
• 7 grams (1 tsp) Table salt

Uses and dough ball weights:

• Pan Pizza - 9x13" pan - 950g
• Naan - 65g / dough ball