Polly's Excellent No Knead Bread

EXCELLENT!!!  Finally, the right formula.
(Room temp@ 77'F.)

 

The picture from the first batch.

INGREDIENTS:
2 C Flour
1 Tbsp Yeast
1 Tbsp Sugar
1 tsp salt
1 C Water
2 Tbsp Avocado Oil
In plastic container with lid, Mix roughly with spatula to get everything moist.
Cover and place in warm place to rise.
Let rise. Start at 11:10 - 7 pm
Transfer to lightly floured work surface.
DO NOT KNEAD.

 

 Mix in everything well with spatula.

 Cover

 Let rise at least 7 hours to develop flavor.

Roll out and just tuck to form smooth ball. Score the top.
Place inverted in floured Banneton.  Pinch close the ends well.

 This is a pic of second bread I made with the same formula.  The scoring got messy, but I know you can do better if you hold the Lame or the slasher tool in correct angle.

 Cover and let rise till 2/3 full.

 This looks more like 3/4 full rise. 

Heat dutch oven without lid in gas oven at 425'F. Place roasting pan for steam at the bottom of oven, but do not add water, yet.
When dough rise to 3/4 height...about 45 min. Depending on your room temperature. 
Remove Dutch Oven out

 Invert Banneton basket gently over to the parchment paper and place in Dutch over, VERY carefully not to burn your hands. 

Place the lid. Use oven mitt and place the covered Dutch oven back into oven.

 Bake for 28 min.  Pour water onto roasting pan at the bottom.

 I wonder though, if the Dutch oven is covered, does steam matter?  wear oven mitt and add water. to the roasting pan.

 Please wear oven mitt to do this.  The steam burn is very painful.

 Remove lid.
Qucikly Add more water to steam pan. Bake without lid for 10 min or until browned. And internal temp reached 220'F.   Check...
Took 10 more min to reach 220'F internally and browning.
This is the pic of the first bread that I managed to score nicely.

Some raspberry jam and butter - it's delicious.

The texture of the crumb is soft and airy.

When the bread is fully cooled, Store in plastic bag.  Makes about 10 to 12 slices