No Knead Crusty Artisan Bread Recipe 415
NO-KNEAD ARTISAN STYLE BREAD
This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.
Provided by Jewissa
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P2DT3h
Yield 6
Number Of Ingredients 7
Steps:
- Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
- Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
- Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
- Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g
EASY NO KNEAD BREAD - CRUSTY ARTISAN BREAD
An easy, no knead crusty bread you can make quickly or leisurely over a couple of days. Either way you get delicious fresh homemade bread.
Provided by Getty Stewart
Time 3h10m
Number Of Ingredients 7
Steps:
- In a large bowl, mix yeast, salt and lukewarm (100°F/38°C) water.
- Stir in flours and vital wheat gluten, mixing until there are no dry patches. Dough will be difficult to stir, but too wet to knead or work with hands.
- Cover dough with a clean cloth and let rise at room temperature for 2 hours or up to 12 hours (overnight). Long rising will lead to lighter density bread.
- After the rising period, dough can be baked or stored, covered in the fridge for up to 2 weeks.
NO-KNEAD CRUSTY ARTISAN BREAD RECIPE - (4.1/5)
Provided by ebdonahue
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise. After dough is ready, preheat oven to 450°F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes. While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest. After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn't enamel coated.) Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered. Carefully remove bread to a cutting board and slice with a bread knife. Enjoy! NOTES Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it! Preheating your Dutch oven to 450°F. will not damage it. I've let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to "bubble" to the surface. There's no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot. I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious. I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.
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