Cover the bowl with plastic wrap and set aside for 12 – 18 hours. Can let sit up to 24 hours. DO NOT REFRIGERATE. After 12-18 hours the dough is pretty sticky, but that's ok it's supposed to be ...

Step 1: Stir ingredients together. You don't even break out your mixer. This will be a very sticky dough. You do NOT need to add more flour even though you may want to. It will (and should) stick ...

Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. The dough is ready when its surface is dotted with bubbles.

ON THIS WEEK’S episode, senior test kitchen editors Shilpa Uskokovic and Jesse Szewczyk are back with this month’s exciting bake: Jesse’s no-knead (and same day) Cheddar Jalapeño Loaf.

The traditional flavor and texture of French bread is developed by making a sponge and by refrigerating the shaped loaves before baking. A sponge is a bread-dough mixture made in the first step ...