Directions: |
Directions:Mix the dry ingredients in a large bowl. Using a wooden spoon or Dutch dough whisk, blend warm water into the dry ingredients. This dough will be wet and shaggy, also very forgiving. Mix until no dry flour is seen. Cover with plastic wrap and put a towel on top to proof for 2 hours at room temperature.
To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.
At the 2-hour mark, remove bread from oven and preheat the oven to 450 degrees F with the covered Dutch oven inside.
Dust a large square of parchment paper with flour and turn out the dough carefully. (It will be sticky but try to preserve the proof.) Dust the top with flour and, using a dough scraper, gently fold the dough over and create a round boule. Use the sharp edge of the scraper to score lines in the dough. Cover with the plastic wrap and let rest until pot and oven are up to temperature.
Remove the pot from the oven. Place the parchment paper and dough into the Dutch oven and replace lid. Bake, covered, for 35 minutes. Then, anywhere from 5 to 10 minutes uncovered (this is a personal taste issue about the crispness of the crust). Let the bread rest 30 minutes. It will be hard to wait, but you will wreck the loaf by cutting into it immediately. |
Personal
Notes: |
Personal
Notes: This rustic bread recipe can be doubled or tripled successfully if you have a large enough bowl. Check out a dough proofing box for multiple loaves.
A ball the size of a large grapefruit is the correct size.
The longer it rises in the fridge, the more like sourdough it tastes. My family loves a couple of day cold rise the best. However, it is so delicious we eat any and all loaves.
I have discovered that for us, organic bread flour and 2 teaspoons salt make the best loaves. In a pinch I use all-purpose flour, but it is not our favorite.
https://30seconds.com/food/tip/amp-54897/Irresistible-3-Ingredient-Artisan-No-Knead-Bread-Recipe-Youll-Be-Obsessed
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