18 hr and/or half-day no knead bread

I am also a bread snob, and when there was no one selling artisan bread in our neighborhood, I was forced to make my own. When I first started, it seemed like a lot of work to bake my own bread, but after much practice, now it's so easy, my brain just goes on autopilot. I think it's just hard at first since all the steps are easy, but it's an 18 (or half day) process, so you just have to keep track of the time.

If you've never heard of it, no-knead bread is probably the New York Times' most famous recipe. This, by the way is not your regular sandwich bread - this is that beautiful bread with a crackly, golden crust on the outside and nothing but airy, yet tasty (I mean, real flavor) goodness on the inside.

18 hr no knead bread
makes one 1 1/2 lb round loaf

3 cups all purpose or bread flour, more for dusting
1/4 tsp instant yeast
1 1/4 tsp salt
cornmeal or flour as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and use either a fork or your hands to stir until blended; dough still be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature. (Some people turn their oven on broil for 1-2 mins, turn off the oven and then put their bread to rise in it)

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface (I often use a silpat) and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice (you can prevent dough from sticking to your hands by making them a bit wet with water). Cover loosely with plastic wrap and let rest about 15 minutes.

Wet your hands and/or use just a little bit of flour to keep dough from sticking to work surface or fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or silpat with flour or corn meal; put dough seam side down on towel and dust with more flour or corn meal. Cover with another cotton towel and let rise for another 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half hour before dough is ready, put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven and heat oven to 450 degrees. When dough is ready, carefully remove hot pot from oven. Slide your hand under the towel or silpat and turn dough over into pot, preferably seam side up. It may look like a mess, but that's ok. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned. Cool on a rack.

half day no knead bread (takes about 6 hrs from start to being cool enough to serve)
makes one 1 1/2 lb loaf

3 cups bread flour
1 packet (1/4 oz) instant yeast
1 1/2 tsp salt
oil, as needed

Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups warmish (not hot) water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature. (Some people turn their oven on broil for 1-2 mins, turn off the oven and then put their bread to rise in it)

Lightly oil a work surface (sometimes I use a silpat) and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half hour before dough is ready, put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven and heat oven to 450 degrees. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, preferably seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid ad bake 30 minutes, then remove lid and another 15-30 minutes, until loaf is golden brown. Cool on a rack.