Mock Sourdough No Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery


3 c. all purpose flour (13 oz)

1/4 t. instant yeast

1 t. salt

1/2 t. citric acid

1 5/8 c. water (1 1/2 c. + 2 T.)  (13 oz)

extra flour, cornmeal or bran for shaping

*plastic scrapers work well for shaping and transporting the dough to the parchment lined bowl.


**Cast iron, Dutch ovens, removable crock pot liners and Pyrex glass dishes with lids are great to use.  Make sure it is oven safe to 450°F.



In a large bowl, combine flour, yeast. salt and citric acid. Add water and stir till blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap and rest for 12-18 hours at room temp.

Flour work surface and place dough on it; sprinkle with more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
*Using just enough flour to keep dough from sticking to work surface or fingers, gently and quickly shape dough into a ball.
Put dough in a parchment paper lined bowl, cover, let rise for about 2 hrs., till double in size.
30 minutes before dough is ready, put **baking dish and lid in the oven.
Heat to 450°F. Open oven door and take lid off the pot. Grab the corners of the parchment paper and lift the dough into the hot pot.
Cover with lid and bake 30 min.
Remove lid and bake another 10-15 min. until desired browness.

Cool on a rack for at least an hour
before cutting.