Directions: |
Directions:You’ll start by mixing all ingredients in a bowl.Use a wooden spoon and just mix until everything’s combined, probably less than a minute. No kneading, and no worries it if looks like a shaggy mess. It’s ok.Cover with plastic wrap and leave at room temperature for 8-24 hours. It will get all bubbly. About 90 minutes before you’d like to serve it, turn the dough out onto a well-floured surface. Form it into a ball, and let it rest for 30 minutes. In the meantime, turn on the oven to 450 degrees and put whatever dish you’ll cook it in inside the oven to preheat. You can use a dutch oven, or the crock from your slow-cooker, or a casserole dish with high sides, or an oven safe pot…pretty much anything that’s oven safe and has high sides will work. After dough has rested and oven has preheated 30 minutes, use a sharp knife to slash an X across the top of the dough. Spray your baking dish with nonstick spray, pick up the dough with floured hands, and plop it in. Cover the dish with a lid or aluminum foil, and put it in the oven.
Bake covered for 30 minutes, then uncover and bake 10-15 minutes more until top is nicely browned.I like to let it cool for at least 15 minutes before I slice it so it doesn’t squish. If you have an electric knife you may be able to cut it sooner; and if you don’t have a sharp serrated knife you might want to wait even longer. It’ll be worth it. |
This recipe for Artisan Bread is from