Making bread

I have been on a kick making a ton of fresh homemade bread, almost every week, I have been using this recipe, pretty easy and not too hard for a first time bread maker

The BEST No-Knead Bread

2 1/3 cups unbleached flour, with more for dusting

2/3 cup whole wheat, white whole wheat, or rye flour

1/4 teaspoon instant yeast

2 teaspoons salt

Combine flour, yeast, and salt in a large bowl. Add 1 1/2 cups of water (you may need a bit more or less), and stir until blended; the dough will be shaggy and sticky. Cover the bowl with plastic wrap and let it rest in a warm place (about 70 degrees) for 12-18 hours.

When the surface of the dough is dotted with bubbles, lightly flour your cutting board or counter and place the dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover the dough loosely with plastic wrap and let it rest about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat the bottom of the dough bowl with flour, oatmeal, cornmeal, wheat bran, or a combination (we like a cornmeal/oatmeal combo), and put the dough seam-side-down into the bowl. Dust the dough with more flour, oatmeal, cornmeal, wheat bran, or whatever you used. Cover the dough (and bowl) with a cotton dishtowel and let the dough rise for about 2 hours. When it is ready, the dough will have more than doubled in size and will not spring back readily when poked with a finger.

Now for the critical part. At least a half-hour before the dough is ready, heat the oven to 450 degrees F. The original directions call for you to put a 6- to 8-quart heavy covered pot—cast iron,

When the dough is ready, carefully remove the pot from the oven. Remove the towel from the dough bowl and upend the bowl over the hot pot so the dough is dumped into the pot, seam side up. The dough may look like a mess, but no worries: just shake the pot once or twice if the dough is unevenly distributed and it will straighten out as it bakes. Cover with the tight-fitting lid and bake for 30 minutes, then remove the lid and bake another 15 to 30 minutes, until the loaf is beautifully browned. Cool on a rack and serve (as noted, we love to eat this bread while it’s still warm).