Artisan No-Knead Bread
The bread has a chewy crumb, with large holes, and a thick crunchy crust. This is the best bread that I have ever made and is a lot like the bread I buy sometimes in the “artisan” section of the bakery.
- 3 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1/4 teaspoon dry yeast
- 1.5 cups water
Mix dry ingredients with water just to combine.
Transfer to a well oiled container and let rise for 12-20 hours.
After 12 hours, heat the oven with the cast iron pot (with the lid) to 500 degrees.
Take the dough, flatten it with oiled hands. Take four ends of the dough and bring them into the middle like an envelope, forming a round ball. Transfer to parchment paper and leave for 20 minutes, seem down.
Once the oven is blazing hot, transfer the dough into your pot, with the parchment paper, cover it with the lid and bake for 20 minutes at 500 degrees.
After 20-30 minutes, take the lid off and bake for another 10 minutes until golden brown in color.
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