No-Knead Artisan Bread
As much of a success I had with the Italian bread last week it wasn’t exactly what I was wanting. So I did what I always do, and what my father before me did, I started researching bread recipes. In doing my research I came across the same or at least very similar recipe a number of times. While I wasn’t sure it was quite what I was looking for I decided to give it a try. Yesterday I made a No-Knead Artisan Bread.
Having baked bread myself for 30 years and watched my parents for many more before that, this bread recipe was definitely intriguing. I was curious to see if it would turn out the way it, in all of the recipes I read, indicated that it would.
I put the ingredients for the dough together before bed so that it would work its magic overnight. It was rather like Christmas when I popped out of bed to spy upon my bread dough which was waiting for me on the counter.
Over the next few hours I followed the steps as listed. To say I waited patiently for each coming phase would not be accurate. I was anything but patient as the bread proceeded to progress.
With much excitement I put my No-Knead Artisan Bread, in the Dutch oven, into the oven. Watching it bake through the oven window was reminiscent of times during my childhood when one of parents was baking something. Whether it was the anticipation of a taste of the goodness or the magic of watching it transform, it was always exciting.
The hours between the baking and the eating seemed like forever, however I chose to wait. I just knew the crusty bread was a perfect partner to the dinner I was making, so I put off my own gratification for a better appreciation of the whole of the meal.
No-Knead Artisan Bread did not disappoint. The outside was crusty and the inside soft and delicious. It was an absolute success. I finally had to stop the girls from eating any more of it with dinner.
This bread was such a success that I might put my searching for the perfect artisan bread on hold for now. Although, I did see another recipe that I thought sounded delicious. I think I’ll wait until later in the week to try it, though; or maybe next week. You’ll have to wait and see.
No-Knead Artisan Bread
- 3 cups all-purpose flour plus more for hands, surface, sprinkling
- 1 ½ cups water
- 1 teaspoon salt
- ½ - 1 teaspoon yeast depending on how ‘yeasty’ you want it to taste
Heat water in a microwave proof measuring cup to about 105-110 degrees.
In a large bowl, stir together flour, salt, and yeast. Make a well in the center.
Add the water using a wooden spoon, stir together until mixture forms a shaggy dough.
Cover the dough with plastic wrap and let rise at room temperature for 8-12 hours. Dough will become bubbly and rise.
When dough has risen, preheat oven to 450 degrees.
With floured hands turn dough onto a floured work surface, and form dough into a ball. Do not knead, but fold dough over onto itself. Cover the dough with plastic wrap and let sit for one hour.
After oven has preheated for 30 minutes arrange a rack in the middle of the oven. Place a large Dutch oven with lid on the rack. Preheat for 30 minutes.
Using oven mitts remove Dutch oven and place a piece of parchment into the Dutch oven. With floured hands, gently place bread dough into Dutch oven.
Cover the Dutch oven and bake for 30 minutes. Use caution when covering and transferring to the oven, as the Dutch oven is hot.
Remove the lid, using oven mitts, and continue to bake for 15 minutes, uncovered.
Place the Dutch oven on a wire cooling rack for about 5 minutes. Lift the bread out of the Dutch oven with the parchment to continue cooling.
Cool at least 15 minutes before slicing.