Leaving home to compete in a triathlon (or any race) can get expensive; majority of the cost goes to transportation, food, and lodging.  Although my triathlon race this weekend takes place in New York City, which is only 45 minutes away by train, I still need to spend the weekend in New York attending race briefings and setting up my transition area.

In order to save money on food, I finally tried the no-knead bread recipe to bake a loaf of classic sandwich bread for my trip to New York City.

I made this simple dough in 5 minutes before I left home for class this morning.

12 hours later….pooooof (or proof). The final no-knead bread dough!

After getting the dough out of the bowl, I generously sprinkled the dough with corn meal and brushed the surface with the mixture of 1/3 cup of water and 1 tablespoon of corn starch; they help develop crunchy crust.

I pre-heat the oven to 475 degree. The dough was baked in a stock pot (the recipe calls for a dutch oven). I heated the stock pot in the oven until blazing hot before baking.

Approximately 50 minutes later…the inner temperature had reached 208, which is within the range, 200~210, for a fully baked bread.

Warm and chewy, this loaf will be part of my lunch and dinner for the next two days before my big race on Sunday.

What is in your favorite sandwich?