Thursday, December 5, 2013

No Knead Artisan Bread

I stumbled upon this recipe a couple years ago and it is AHHHHHHMAZING! 

Seriously, every time I make it my husband falls in love with me all over again. Its so easy to put together and the end result is a perfect bubble of dough. Everyone I've made this for has raved about it and my latest 'rave' prompted me to get this out to y'all, so without further adieu here it is.


3 Cups Flour
1 1/2 Cups Warm Water 
1 tsp. Active Dry Yeast
2 tsp. salt

That's it!
No over-mixing, kneading or stand-mixers at this party.

Now, the key is having the dough rise overnight. You need to let this sit for roughly 
12 - 18 hours. I set everything up the night before and add the ingredients into a bowl, cover with plastic wrap and let it sit in a warm place. That's usually my oven and there's a sleepover where the yeast, dough and water are all doing a happy dance while we sleep. When we awake, there's nothing but pure love inside that bowl.  

Key player

My thermometer is how I get the exact temp needed (110)

Major shaggy dough!

Once time has lapsed, you can start to get everything ready. I start by getting my enamel pot (thank you Bridal Registry!) and pre-heating my oven to 450 degrees. Super hot, I know, but this is key.

Work the dough onto a flat surface and let it rise while you get the oven going. *You will want to immerse your hands in lots of flour to pick the dough up since its very sticky. Once its out, let it sit on the counter or wherever, just be prepared for it to start spreading a little bit. So give yourself some room.

When your oven hits 450 degrees, place the empty pot in there -- no lid, no dough. You want to heat up the pot for a good twenty minutes before putting the dough in there. 

Once that's ready, flour your hands up yet again and pick up the dough from your surface. Shape it into a ball so its nice and pretty, it should be relatively workable and springy. Before placing into the oven, I usually make a cross at the top just so it comes out looking even more dapper and "artisan-y". 

Put it into the pot and let it bake for 30 minutes with the lid on. Once the time is up, you want to remove the lid and bake it for an additional 15 minutes. This will create its beautiful golden color and make it super duper crispy on the outside (and gooey on the inside!)

Final result? That ahhhhmazing slab of bread I mentioned earlier. It really is extraordinary and so low maintenance! You just need time to prepare it the night before, but the rewards are great the next day. This is one of the reasons we don't eat this every night! Usually I'm too wiped out once the kids are asleep that I never get around to preparing it. However, when I make the effort, it is well worth it. 

This is a picture my friend snapped of their bread, which was totally devoured!

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