New York Times 5 Minute No Knead Bread

This bread recipe has been around for many years and I've made it a couple of times at my old house.  I did use my cast iron camp oven but it's extremely heavy and the lids aren't easy to manage getting off at extreme temperatures.  Fine when you are camping and you can plonk the link on a bit of wood or the ground but my kitchen is another story.

About a year ago I bought a Dutch Oven pot from Aldi with the intention to make this bread recipe however I never got around to doing it and by the time a few months later I opened the box ready to make the bread I read in the instructions that the Dutch Oven could not sustain high oven temperatures because of the handle on the lid.  For general recipes the Dutch Oven I think is fine but not at the temperature that this bread is cooked at.  This resulted in me not being able to use the pot for the very reason I bought it.  Aldi are really good with refunds however it was months past the date when I bought it and I had also thrown out the box that it came in.

I was doing a bit of research recently and realized that you can use Corningware which I have so I opted to use that instead.  Yesterday I made the dough and let it rise until today and then made my loaf of bread.

I mixed the dough up which took about 5 minutes to do by the time I gathered the ingredients etc.

 I covered it with cling wrap and wrote some notes on the top.

This is the dough the next day at midday.

I folded the dough, then covered it up with the tea towel for 2 hours to rest.

Here it is after it was baked for 30 minutes with the lid on and 20 minutes with the lid off at 230 degrees.