Seriously. This bread is essentially another no knead bread, remember the Jim Lahey Bread?

 This bread is, if possible even easier. I am not sure if it is as tasty as the other bread, mainly due to the amount of salt. I think next time I will halve the amount as it was a little too salty. It is however beautiful looking bread.

 If you want some good bread quickly and without much effort then this is the bread recipe for you. The dough looks a real mess just as you put it away to rise but does rise beautifully, I found it a little hard to cut a piece off with a knife as suggested as the dough seemed too loose, it came up trumps and cooked just fine so I needn’t have worried.

 This is the No Knead Recipe by Jeff Hertzberg.

Simple Crusty Bread

Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007) Time: About 45 minutes plus about 3 hours’ resting and rising

• 1 1/2 tablespoons yeast
• 1 1/2 teaspoons salt (reduced from origional recipe)
• 6 1/2 cups unbleached, all-purpose flour, more for dusting dough
• Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
Recipe: Simple Crusty Bread Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007) Time: About 45 minutes plus about 3 hours’ resting and rising

 Delicous toasted with Marmite!