I’ve been experimenting with Jim Lahey’s no-knead bread in a pot method as you may have seen in previous posts. I love the cast iron pot method, which produces perfect crusty artisan loaves every time. And no kneading makes this recipe super easy. All you need is a little patience (18-24 hours) to let the dough rise.
Combine all ingredients except water in a medium bowl. Stir in water until dough comes together in a sticky ball. Cover with plastic wrap or tea towel. Set aside in a warm draft-free place to rise for 18-24 hours until dough doubles in size and is covered in air bubbles.
Using floured hands, form dough into a ball by tucking in under itself. Set on a well-floured tea towel, sprinkle top with flour and wrap towel over the dough. Let rise for 1 1/2 to 2 hours. Dough should hold your finger impression.
1/2 hour before end of second rise, preheat oven to 475 degrees F and place 4.5-5.5 qt cast iron or enameled pot with lid in oven to preheat as well.
Remove pot from oven and very carefully (pot is extremely hot so use caution) transfer dough to pot so it is seam side up.
Cover pot and bake for 30 minutes.
Remove lid and continue baking for 15-30 minutes until crust is a dark chestnut brown color. Use a rubber spatula and pot holders to remove brand and let cool on a rack for 1 hour before cutting into it.
You can substitute the nuts and fruit for any you prefer. I’m going to try pecans and raisins or cranberries next.