No-Knead Artisan Bread

I set out to make the recipe below.   This was how it looked when I started the dough.

I've made it many times before, leaving it out overnight at room temperature but this morning, it didn't look quite right.  I suspected the start of mold. . .

The darkest spots looked suspiciously gray.  I don't want to make my own penicillin just yet so I pulled out a bread machine that I had purchased for a couple of dollars and tried again. . .

We had a bread machine in Southern California and used it all the time.  It made perfect bread.  Since moving back to the PNW,  bread machine bread hasn't been so perfect.  Climate, weather conditions and elevation all impact bread chemistry. . .  so I decreased the water. . . and this diminutive loaf was the result. . .It tasted good but. . .it's a small loaf with normal size slices???.    More experiments ahead.

No Knead Artisan Bread

3 cups all-purpose flour, more for dusting
1 1/2 cups water
1/4 tsp. Instant yeast
1 1/4 tsp. salt.


In a large bowl combine flour, yeast and salt.
Add 1 1/2 cups water and stir until blended.  (Dough will be sloppy and sticky)
Let dough rest covered with a towel for at least 12 hours, preferably about 18 hours at room temperature.

Dough is ready when it surface is dotted with bubbles. 

(Achieved bubbles today but also a weird crust with gray spots. . .old flour. . . something in the air?)  This is where today's dough met its end.)

Generously flour work surface and place dough on it.  (Remember how sticky it was.)
Sprinkle top of dough with a little more flour and fold it over on itself once or twice.
Cover dough loosely with plastic wrap and let rest 15 minutes.  (I cover it with a kitchen towel.)

Using just enough flour to keep dough from sticking to work surface or your fingers, gently shape dough into a ball.

Generously coat a cotton kitchen towel with flour, wheat bran or cornmeal.
Put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for 2 hours.

When it's ready dough will more than double in size and will not readily spring back when poked with a finger.

At least 1/2 hour before dough is ready heat over to 450 degrees.
Put a 6-8 quart heavy covered pot, cast iron, enamel Pyrex or ceramic in over as it heats.  This pot will need a lid.

When dough has risen, carefully remove hot pot from oven.
Slide hand under towel and turn dough over into pot, seam side up.  It may look like a mess but it will be ok.

Shake pan once or twice if dough is unevenly distributed.
Cover with lid and bake 30 minutes.   Then, remove lid and bad another 15-30 minutes until loaf is browned.