ARTISAN BREAD (NO KNEAD)

on

 

Contributed by Mary Jo Tansy
  • 3 cups all-purpose or bread flour, more for dusting (whole wheat does not work well)
  • 1/2 teaspoon instant yeast
  • 2 teaspoons Kosher salt (or non-iodized)
  • 1-1/2 cups cool water
In a large bowl combine flour, yeast, and salt. Add water, and stir until just blended; dough will be shaggy and sticky.

Place a piece of parchment in another bowl and dump the bread mixture into the center. Cover bowl tightly with plastic wrap or foil and let the dough rise 12 - 24 hours, preferably about 18, at room temperature until the surface is dotted with bubbles.

Preheat the oven to 450°.

I use a metal bowl to cook this bread and place it inside the oven when preheating so when the oven is ready the bowl is hot.

When ready to place in the oven, pick the bread up using the parchment and plop the whole thing into the metal bowl. Cover with a cookie sheet, lid, or foil.

Bake for 30 minutes, remove the cover and let bake for 15 minutes more to get a nice browned top.

Pull the bowl out of the oven and slip the bread out onto a cooling rack. 

Makes one loaf, but I usually make two at a time, mixing separate dough for each.

A dutch oven or oven-proof pot with a lid can be used in place of the metal bowl/cookie sheet that I like. Just let it heat up for about 30 minutes before placing the bread inside to bake.



Comments

Post a Comment