Introducing: Incredible No-Hassle, No-Knead Artisan Bread
Here's what you need:
6 cups of all-purpose flour (or bread flour if you prefer)
1/2 tsp active dry yeast
2 1/2 tsp salt
2 - 2 2/3 cups water
6 - 8 quart dutch oven (slightly smaller will work too for a taller loaf)
Here's how you make it:
Step 1: gather your ingredients
Step 2: mix the dry ingredients together in a large bowl
Step 3: add the water, start with 2 cups and add as necessary to get a firm sticky, wet dough (tip: a dough whisk comes in really handy here but is not necessary. This is not an affiliate link, I just happen to really like mine)
Step 4: cover with cling wrap and let sit on the counter top for 12 - 18 hours (I know, I know this sounds like an insanely long time but the longer rise time makes for better flavor and allows you to use less yeast - plus you don't have any hassle or kneading to contend with)
Step 5: place a tea towel covered by a piece of parchment paper on the counter and dust well with flour.
Step 6: the dough will look foamy/spongy and will have darkened slightly. With well floured hands work the dough out of the bowl (you want it to still be somewhat sticky but not so wet that it's an unmanageable blob) and using your fingers and plenty of re-flouring of your hands, work it into a ball.
Step 7: place seam-side down on floured parchment/towel and dust with more flour
Step 8: gently fold the parchment and towel over the dough ball and leave to rise for 1 - 2 hours or until doubled in size.
Step 9: during the last 30 minutes of rise, place a cast iron dutch oven with the lid into the oven and preheat to 425F
Step 10: carefully remove the hot dutch oven to the stove top, unwrap the dough ball and plop it into the dutch oven by holding the parchment/towel underneath in one hand and carefully turning it over into the dutch oven. (just a note of caution: the flour from the parchment/towel will most likely billow up and go everywhere so be careful when tipping this into the pot)
Step 11: cover with the lid and place in oven to bake for 40 - 45 minutes. uncover and bake for another 15 minutes or until golden brown
Step 12: remove from oven and exert a lot of patience while you wait for this to cool down. Resist the urge to cut into it at all costs as this cool-down period is imperative to achieving that crunchy, crispy crust! Once it stops crackling (like rice crispie's) you should be OK to cut it.
I usually stir up the dough in the evening after dinner and Mr. Newbie finishes it off in the morning. If we don't devour it all right away it gets stored right in the dutch oven on the counter top and will lasts for several days just fine.
And there you have it. Easy, peasy super yummy bread with a minimum of effort - all you need is a little time... This would be wonderful with old fashioned homemade fig preserves.
Feel free to share any favorite recipes you might have or if you should try this I'd love to know how you like it.
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|Featured at Preparedness Mama's Front Porch Friday #22 and|
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