No Knead Bread

Here is the base recipe that I use to make Cranberry Walnut AND Herb bread.
A key to making consistently good bread is to use a scale to measure your flour. Amazon has some good ones that are relatively inexpensive. Measuring also works well but make sure the flour is fluffed up, spooned in and leveled.
The bread takes 8-12 hours to make but your active time is only about 30 min.
Many people like to use a dutch oven but I like the flexibility of using a thick heavy sheet pan with another pan filled with water on a lower rack. I almost always double the recipe and make four smaller loaves.

3 cups + 2 Tablespoons (390g) all-purpose flour (spoon & leveled), plus more for hands
2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)
1/2 teaspoon Yeast
1 Tablespoon honey
1 and 1/2 cups (360ml) warm water (about 95°F (35°C)

For Garlic Herb bread add:
If you live in a humid climate you may need to add up to 3/4 cup additional flour. Once you mix the dough together, if it won't hold it's shape at all, add more flour a 1/4 cup at a time and stir in until it will hold it's shape but is still sticky. In other recipes the dried cranberries and/or oats seem to be able to absorb the additional liquid.
1TBS minced garlic
1-2 TBS (or less). Italian Herbs OR Basil OR Rosemary or herb of your choice. Some brands are stronger and some herbs (like oregano) can make your bread bitter. 2 TBS of a generic brand of Italian Herbs gives a subtle flavor.
For Seeded Oat bread add:
1 Cup old fashioned rolled oats
1/4 cup unsalted pumpkin seeds (pepitas)
1/4 cup sunflower seeds
2 TBS flax seeds
2 TBS sesame seeds
1 more TBS honey

*No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* Stir the first 6 ingredients together in a large bowl, and then stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. But is should be dough like, not pourable (see note on herb bread variation). Make sure the flour is completely mixed but do not over mix. Cover tightly with plastic wrap. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 8 -18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
When you're ready to bake it, put a piece of parchment on a cutting board or portable surface similar to the size of your heavy duty baking pan and sprinkle it with flour or cornmeal. Place your thick pan on the top rack of the oven. Put another pan on the bottom rack and fill with water. Turn the oven to 400-450 (depending on your oven) to allow it to get steamy. Sprinkle the surface of the dough with flour and take out all or a portion of dough and quickly turn under the sides to create a ball. Set the dough on the floured parchment.
Using a very sharp knife, gently score the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 45 minutes.

Carefully open the oven door - move your face away to avoid the steam that will be released. Holding the surface you have the bread resting on quickly slide the parchment and dough onto the hot baking pan and quickly close the oven. Bake for about 25-30 minutes depending on your oven and the size of the loaf(s). For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
Remove the baking sheet with the loaves and place loaves on a cooling rack. Allow them to cool (and finish cooking) before slicing.

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