Originally Posted by CharlieD
There are a number of variations found on the internet. I mostly follow the NYT recipe. There is no shortage of YouTube videos on the subject.
No-Knead Bread Recipe - NYT Cooking
For rye bread I use 2-1/4 cups bread flour, 3/4 cup rye flour, 1 teaspoon sea salt, 1/2 teaspoon yeast, 2 tablespoons caraway seeds, and 1-1/3 cups water. For a half size loaf I just cut everything in half and bake for 40 minutes.
I've found that putting the dough in the refrigerator for a few days after the 18 hour rise give it more flavor. After letting it warm up I fold the dough over itself a couple of times and then put it in a bowl that was lightly oiled with olive oil (covered) for the two hour second rise. I put the dough on 450 degree rated parchment paper, cut a couple 1/4 inch deep slices across the bread, and then put the parchment paper and dough in the dutch oven. The parchment paper makes it easier to put in and remove the bread without getting burned. I bought some high temperature gloves, figuring that I would rather pay $30 now rather than risk getting burned and wishing I would have bought them first.