I will refer you to the King Arthur website for the recipe, and post pictures of steps in the process as I make it. The main advantage to this recipe is that it takes little work, little clean-up and results in a bread with a crusty, chewy texture and good flavor.
I baked the bread in a covered Dutch Oven, an old cast iron pot that belonged to my Grandmother. The instructions call for a "covered crock or casserole." It should be at least 4 inches deep. The ingredients are only bread flour, water, salt and instant yeast.
Timing for me is as follows:
- Late afternoon: I measure the dry ingredients into a large mixing bowl,
- After dinner that evening: an estimated 12 hours before I will stir it down in the morning, I add the water.
- The next morning: I stir the dough down and move it into the Dutch Oven. It rises for about 40 minutes and I turn on the oven. When the oven is hot (450 degrees Fahrenheit) I put the covered pot in the oven to bake. Total baking time for me is about an hour.
- The dough in the bowl where it has risen overnight. It has just been stirred down.
- The dough just after it has been put into the Dutch oven.
- The dough after it has risen in the Dutch oven.
- The dough after it has baked, but before it has been taken out of the Dutch oven.
https://www.kingarthurbaking.com/recipes/absolutely-no-knead-crusty-chewy-bread-recipe
Happy cooking,
Ruth Ann