With no heavy kneading required this rustic, artisan bread is surprisingly easy and relaxing to make. The quarantine has us all baking bread and this is a great one to start with because it’s pretty foolproof. For an interesting variation, use a sharp knife to make patterns on the crust right before baking.
This bread has a crunchy crust with a soft chewy inside making it perfect for dipping into a delicious mussel broth or a bowl of steaming stew. It goes incredibly well with brie and prosciutto, along with a glass of chilled white wine.
No Knead Artisan Bread
With no heavy kneading required this rustic, artisan bread is surprisingly easy and relaxing to make. The quarantine has us all baking bread and this is a great one to start with because it’s pretty foolproof. For an interesting variation, use a sharp knife to make patterns on the crust right before baking.
Servings: 6 people
Ingredients
- 375 grams All purpose flour
- 2 grams active dry yeast
- 7.5 grams salt
- 228 ml water
Instructions
- Add flour, yeast, salt and water into a large bowl. Hand mix. When the dough comes together, cover and let rest for about 30 minutes.
- Fold the Dough: With wet hands pull a wide piece of dough from one side to the other – about four times. Each time you lift the dough, try to trap some air into the fold. The dough is supposed to look grainy – not smooth. Cover and allow to rest for another 45 minutes. Repeat three times for a total of four “folds.” The dough will start looking very silky and smooth.
- Cover and let rest for about 12 hours at room temperature. The dough will be covered with bubbles.
- Line a bowl with parchment paper and sprinkle some flour on it.
- Take a handful of flour and put it around the edge of the dough and bowl. Using your hands, gently scrape against the sides of the bowl to detach the dough from the sides. Gently move the dough to a floured surface being careful not to release the air pockets within the dough.
- Shape the dough by pulling the sides to the center (trapping more air) so it forms a ball. Place the dough upside down into the bowl lined with parchment paper so that the top is smooth and the seams are at the bottom. Put the bowl in a plastic bag and proof for 2-3 hours.
- Preheat oven at 500° F with the dutch oven inside for an hour.
- To test that the dough has proofed correctly, poke a floured finger into the dough – if the dough springs right back it needs a few more minutes. If the dough springs back slowly then its ready.
- Reduce the oven temperature to 450°F.
- Carefully place dough in the dutch oven, by holding on to the parchment paper and bake covered for 35 minutes. Uncover and bake for another 20 minutes.
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