Well the fireworks are over and the dog days of summer are just ahead of us. So I thought since we have had lots of fun this last week we would get back to basics this week with Basic Artesian No Knead Bread.
No knead bread is the perfect bread. Well it may not really be the perfect bread but it is the perfect bread for the bread baking beginners out there like me. Just set yourself up with a few extra pieces of equipment, a small digital scale and a enameled cast iron pot or bread dome, and you are set for success.
No knead bread is also the perfect bread to start the beginning bakers off with too. This recipe is perfect to start getting your kids into the kitchen with. They can help in every step of this bread. From the measuring to the mixing to the kneading and the baking kids and this bread go together like peanut butter and jelly… a perfect match.
So grab the kiddies break out the measuring cups and the mixing bowl and bake up a loaf of Basic Artesian No Knead Bread this week!
A crusty loaf of artesian bread just right for toasting!
3 C. (408 g) Bread Flour
1/4 tsp. Active Dry Yeast
1 tsp. Salt
1 1/2 C. Water
In a large bowl combine the flour, salt and yeast.
Slowly add in the water and stir the dough together with your hands or with a dough whisk until well combined. The dough will be very wet.
Form the dough into a ball, cover it with a towel or a clear shower cap and let the dough rise overnight (for at least 12 hours) in a draft free area.
The next morning flour a linen dish towel with flour.
Punch down the dough, form it into another ball and wrap the dough loosely in the floured dish towel.
Let the dough sit for 2 hours in a draft free area.
While the dough is resting preheat your oven to 450°F, 425°F if using a convection oven.
Place the rested dough in a parchment paper lined enamel cast iron pot or a bread dome.
Bake the dough in covered pot/dome for 30 minutes.
After 30 minutes uncover the pot/dome and bake the bread for another 10-20 minutes until the crust is golden brown.
Carefully remove the pot/dome from the oven, lift out the bread and let it cool to room temperature before slicing.
Store bread in a air tight container for 3-5 days.
If you have a food scale please use it to measure out your flour, it will give you the exact proportion of flour to water that you will need. If you only have measuring cups pour flour into a bowl and spoon flour into your measuring cup then flatten off top of cup with a butter knife. Do not tap air out of the flour or pack the flour into the cups by using the cup as a scoop, this packs to much flour into the cup and will through off your flour to water ratio and your bread will not rise properly. Trust me I have figured this out the hard way.