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Round rustic loaf of bread with golden crispy crackling crust and a dusting of flour, in a deep black cast iron pot, sitting on knitted fabrics in a variety of bright colors and textures.

Tuatha'an No-Knead Bread

Easy rustic style no-knead bread in a cast iron pot from the Tuatha'an people of Wheel of Time. Homemade bread does not get easier than this!
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Equipment

  • 1 Dutch oven pot plain cast-iron or enameled, either works
  • 1 Very large bowl for dough to rise in
  • Metal trivets to put hot lid and pot on optional but recommended

Ingredients
  

  • 3 cups all-purpose flour
  • 1 ¾ tsp table salt
  • ½ tsp yeast regular is best
  • 1 ½ cups water room-temperature
  • Handful of corn meal regular, not coarse

Instructions
 

  • In a LARGE mixing bowl, mix together flour, salt and yeast. Add water and mix. The bowl should have extra space for the dough to expand by two or three times.
  • Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight or all day at work is great.
  • Heat oven to 450 degrees F (mine takes about 15 minutes).
  • When the oven is preheated, place a cast iron pot with a lid in the oven (the lid doesn't need to pre-heat, just need to make sure the pot has one) and heat the pot for 30 minutes.
  • While the pot is heating, pour dough onto a heavily floured surface and shape into a ball. Dough will be very wet and sticky - use just enough flour to get it into a rough shape that you can pick up for dropping into the pot. Cover loosely with plastic wrap and let sit for 30 minutes.
  • Remove hot pot from the oven and sprinkle in a generous handful of corn meal, then drop in the dough. Put the lid on the pot and return pot to oven for 30 minutes.
  • After 30 minutes remove the lid and bake an additional 15 minutes uncovered. (Note, this lid is HOT and may scorch or melt hot-pads, so a metal trivet or something similar is good to have on hand to rest this on.)
  • Remove pot from oven. Remove bread from pot (use hot pad mitts, protect your knuckles!) and place bread on a cooling rack to cool. Let it cool before slicing.

Notes

If your bread is over-cooked or under-cooked, your oven temperature is likely the issue.  An oven thermometer can help you learn how much it is off so you can compensate.  
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