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Tuesday, May 24, 2016

Easy No Knead Artisan Bread

This is the easiest bread I've ever made. It's made like they use to make them in the 18th century. The crust is crispy, the crumb is tender with many air pockets. my family enjoys this one.

Supplies:
large heavy cast metal pot with lid
spatula
large bowl
whisk
fork
plastic wrap
corn meal for sprinkling on the bottom

Ingredients:
3 cups of flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups water

Place all dry ingredients in large bowl, mix well with whisk .

Add water mix well with a fork.  Dough will look like this, it will be sticky. Set aside to rise till next day on the counter covered in plastic wrap.



It will look like this after 18 hours smell yeasty. On a well floured bowl or board scrap out dough.
fold it over on it self flouring it  very heavy.

It will look like this. If your dough is still very wet flour again, and fold. Allow to rise for 2 hours.


Preheat your oven to 450 degrees.  Place your heavy cast iron pot with lid on to heat for 30 minutes.
When pot is hot pull out of oven.

 BE CAREFUL IT WILL BE HOT USE MITTENS

 take a handful of corn meal sprinkle on the bottom,  
Drop dough in pot do not touch hot pan.
place in oven with lid on bake for 30 minutes, 


Enjoy!

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