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No-Knead Cornmeal and Cranberry Boule





2 – 1/2 cups unbleached white flour

3/4 cup medium coarse cornmeal

1/2 tablespoon Iodized sea salt

2 teaspoon Rapid-Rise or SAF yeast

1 1/4 – 1/2 cup water at 100 degrees

1 /2 cup dried cranberries




Mixing: Stir flour, cornmeal, salt and yeast together in a 3 quart bowl.  Gradually add 1 cup warm water., sprinkle on the cranberries and fold in just enough additional water as is necessary to clean the bottom of the bowl.  Cover with plastic wrap.


Same Day Baking: Hold the dough at room temperature until it doubles in size: two or more hours.  Refrigerate for 3 hours.


Next Day Baking: After the dough has risen refrigerate overnight or several days.


Shaping: Unmold the cold dough onto a lightly floured work surface.  Dust it lightly with flour.  Fold it over in half, turn the seam under and tuck under the sides of the dough to form a ball and stretch tight the surface of a ball.  Transfer the dough to a sheet of parchment.  Let the dough rise, uncovered for 40 minutes.


Baking: Preheat the oven to 450 degrees. Lift the dough on its parchment onto a stone/bake sheet or into a heavy pot in the oven.  Score the top, mist generously, cover and ake for 30 minutes, or until the interior temperature reaches 200 degrees.  Cool on a rack.