We knead bread dough to create the kind of elasticity that's needed to capture the gas bubbles produced by yeast. These bubbles help the bread rise. With this recipe, there is no need to knead. The secret is in letting time do all the work.
Instructions
1. Combine the wheat flour, instant yeast, salt and vital wheat gluten in a large mixing bowl. Add water and work into the flour mixture until blended. Continue to add water until the dough is sticky and shaggy and resembles a muffin batter.
2. Cover the bowl with plastic wrap and let the dough rest for 12 to 18 hours, the longer the better. Keep the bowl in a draft-free area with a room temperature of around 70 degrees F.
3. Look for bubbles dotting the surface of the dough when it is ready. Sprinkle a liberal amount of flour over the work surface. Set the dough on the work surface and sprinkle it with flour as well. Fold the dough over itself twice. Cover the dough with the plastic wrap and let it rest for 15 minutes.
4. Shape the dough into a ball without working it too much. Use enough flour to keep the dough from sticking. Coat a cotton or linen dish towel with flour, cornmeal or wheat bran.
5. Place the dough seam side down on the towel. Dust it with more flour, cornmeal or wheat bran. Cover the dough with another towel. Let rise for 2 hours.
6. Allow the dough to double in size. Poke the dough with a finger to make sure it does not spring back easily. Preheat the oven to 450 degrees F about 30 minutes before the dough is ready.
7. Set a heavy covered pot in the oven as it preheats. Remove the pot from the oven once the oven is heated. Slide a hand under the dough and turn it carefully into the pot, seam side up. Shake the pan to evenly distribute the dough.
8. Cover the pan with a lid, place it in the oven and bake for 30 minutes. Remove the lid and bake another 15 to 30 minutes until the loaf is browned. Remove from the oven and cool on a rack.
Tags: dough with, cornmeal wheat, cornmeal wheat bran, , , flour cornmeal,