The Bread

No Knead/Artisan Bread

If you've looked at my facebook page, you'll notice I've began trying my hand at bread creation but, I didn't like the way it was turning out. I swore I'd share my recipe after I had it figured out.

These are my first attempts at the no knead bread. Still delicious, but super flat. 

To my surprise, I'VE FIGURED IT OUT!

The best part about this bread is obviously how delicious it is, but also, how easy it is!

You'll need:

3 cups of flour

1/4 teaspoon of salt

1/2 teaspoon of yeast

1 2/3 cups of water

THAT'S IT! Now the crafting portion of the bread is the hardest part.

You'll need a bowl that will hold all the ingredients. Start by adding the yeast and the warm water. (Between 100'F and 150'F) I went on to measure my salt and adding that also. The yeast is supposed to sit in the water for about 10 minutes. Then dump in the flour, be sure to use measuring spoons so you can scrape off the extra. Mix it with a wooden spoon (I'm not sure if there is anything scientific about the wooden spoon, but I've read that on many different recipes) until it's all wet. Cover with a towel and let it sit for 4 to 24 hours.

Once the dough has sat, preheat your oven to 450'F. Once it reaches temperature add your cooking vessel, empty, to the oven for 20 minutes. Most recipes recommend a dutch oven, I've been using a pot and aluminum foil.

You can turn out the dough onto a floured surface and proceed to form a ball, only by tucking the dough under until it's round. DO NOT OVER WORK THE DOUGH! It is key to not work the dough too much. I prefer to flour my hands and turn the dough in my hands while flouring the lump. Cover the dough and let it sit some more while everything is warming up.

Once the vessel has warmed and the dough has been formed stick it in the cooking vessel and cover. Bake for 25 minutes, then remove the cover and bake for another 15 minutes or until it is golden brown. (My oven averages 7-10 minutes)

I managed to ask a woman how she makes her dough, she said I should let it sit for at least 48 hours! The extra long sitting helps with fermentation and flavor, I have yet to try this. For this particular batch I used Whole Wheat Flour, rather than all purpose. Whole wheat does indeed give you a much more dense product, but it is so delicious. Top with some home made butter and chow down!!!

PS: the water temperature needs to be fairly specific. Hotter than 150'F and you'll kill the yeast, cooler than 100'F and the yeast won't activate.