No Knead to Worry Bread

Make this crusty artisan bread 24 hours before needed:

1/4 tsp yeast

1/8 cup warm water

pinch of sugar

Mix ingredients in a cup and set aside.

3 cups flour

1 1/4 tsp salt

1 1/2 cups warm water (use water left over after steaming or cooking vegetables)

Add: Yeast/ water/sugar ingredients

In a large bowl combine flour, salt, water, and the yeast ingredients.

• Stir until blended; dough will be shaggy and sticky.
• Cover bowl with towel.

• Let dough rise preferably 18 hours at room temperature (overnight into late afternoon). Dough is ready when it's surface is dotted with bubbles,

• Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold over on itself once or twice.
• Cover dough with towel and let rest about 15 minutes.

• Using flour on fingers/counter gently and quickly shape dough into a ball.

• Generously coat a cotton (tea) towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour.
• Cover completely and let rise about 2 hours. Dough will double in size and will not readily spring back when poked with a finger. (So, it's 'ok' to give it a finger!)

• Preheat over to 450 degrees. Put a 6-8 quart pot in oven as it heats.
• Remove preheated pot from over and place risen dough seam side up into pot.
• Shake pan once or twice so dough is evenly distributed.

• Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is browned! Cool on rack.