Easy No Knead Artisan Bread
Happy Monday! How’s everyone doing? I hope you’re all hanging in there. I’ve lost count of how many days we’ve been quarantined but hoping that the world will open back up soon for us to go back to and smell the roses or hugging everything in sight because I don’t know about you, but I’ve missed going to my favorite bakery to get fresh bread and pastries.
Since we’ve been home ALL DAY. I wanted to try my hand on making some bread. I’ve always wanted to try and make my own, but I always felt intimated and it looked like it was a lot of work and time that I didn’t have.
So enough with the rambling. Below, I give you my first artisan bread and I was quite proud of myself, and my kids even cheered for momma so I can say it was a hit. Hope you enjoy it too.
Recipe below…
– Ingredients –
3 cups All-purpose flour or Bread flour
2 tsp Sea salt
2 tsp active dry yeast or Instant
1 1/2 cups warm Water
– Instructions –
- In a large bowl mix your flour, yeast, and salt. Add warm water, then use a wooden spoon to stir flour until well incorporated. The mixture will be a little wet and sticky not kneadable (**Note: If your mixture is too dry, add a bit of warm water, and if too wet then add some flour for the right consistency.)
- Cover tightly with plastic wrap, set aside for 2 to 3 hours in a warm place until dough rises and doubles in size. It’ll be a bit jiggly with bubbles and a flat top.
- Before baking your bread, preheat oven to 450 degrees F. and place the Dutch oven (6 quarts) with the lid on in the oven for 30 minutes (**Note: do this part 30 minutes before the dough has completely risen, so you’re ready to go).
- Sprinkle your workstation using 1 to 2 tbsp of flour. Scrape the dough carefully from the bowl preferably with floured hands to prevent too much sticking. Then use a scraper if you have one, if not use your hands or anything to shape your dough. Fold the dough about 4 to 6 times to make a roughly round shape that’s not too perfect.
- Use a parchment paper, then flip your dough over onto the paper, reshape the dough to look a little roundish, remember not too perfect. Also, sprinkle just a tiny bit of flour on top of your dough.
- Remove the hot Dutch oven from the oven, then place your dough on parchment paper into the Dutch oven and cover it with lid.
- Bake for 30 minutes covered, then 15 minutes uncovered until it’s golden brown.
- Let cool on a rack for 10-15 minutes or more before slicing.
