No-Knead Artisan Bread

This may say no-knead, but once you make it and taste it, you will see there is a need for making this bread! Four simple ingredients! The "hardest" part of this is the rising time.  I let mine rise for 22 hours.  I think this would be perfect with soup, stew or spaghetti.....to 'sop up' the 'juice'! Really a great bread.

NO-KNEAD ARTISAN BREAD

Makes 1 Loaf

3 cups all-purpose flour

2 tsp kosher or sea salt (not regular table salt)
½ tsp active dry yeast
1 ½ cups lukewarm water (between 110° & 115°)

*** You will need a Cast Iron or oven-safe Dutch Oven or oven-safe dish/bowl with a lid. ***

In a large bowl, whisk together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy-looking dough. Do NOT overwork the dough.

Cover the bowl tightly with plastic wrap and let it sit at room temperature for 8 – 24 hours. Dough will bubble up and rise.

After the dough has risen, preheat your oven to 450°. Place your uncovered Dutch Oven into the preheated oven for 30 minutes (it will not harm your CI Dutch Oven).

While your Dutch Oven is warming, turn the dough out onto a well-floured surface. Using floured hands, form the dough into a ball. Cover the dough loosely with plastic wrap and let it rest.

After the 30 minutes are up, carefully remove the Dutch Oven from the oven. With floured hands, place the dough into the Dutch Oven. (If your CI Dutch Oven isn't enamel-coated or well-seasoned, you can put a piece of parchment paper under the dough.) Put the lid on the Dutch Oven and bake for 30 minutes. Carefully remove the cover and bake an additional 7 – 15 minutes more, uncovered.

 

Carefully remove the Dutch Oven from the oven and then the bread to a cutting board. Slice with a bread knife.

Enjoy!!!

Later!

Loving Life!
Jan