No Knead-No Hassle Artisan Bread

Monkey_Business

My wife and I have been making this bread for about eight years now. We have cut back on how often we make it now do to the carbs but it is always pretty awesome.

It is an instant air freshener as the aromas saturate throughout the house.

Below is a simular recipe to what we make, we add any spices or herbs as we want, it is alway very good.

3 cups all-purpose flour
1 teaspoon active dry yeast
2 teaspoons salt
1 2/3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon chopped fresh rosemary (optional)
1 teaspoon chopped fresh thyme (optional)
1 teaspoon chopped fresh sage (optional)

COOK 45 mins

Directions
1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

2. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

3. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours.

4. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Amandastan

I am sorry but artisan is not the correct word. An artisan is an expert at their art and takes pride in making the perfect bread. Besides kneading is the fun part.

First you should probably be using bread flour for this type of bread. AP is good for cakes and muffins not really bread. and second you should never throw yeast and salt in a bowl together. You add the yeast and water first and let sit until the yeast absorbs the water, then flour, then salt. A 24 hour proofing is way to long. Maybe a couple of hours depending on the type of bread you are making. It should really about double in size. Then you knead it and shape it. Then you have a second proofing (a vital step) which a again the bread slightly less than doubles in size. then you score to create a weak section of the dough and for a pretty end product. This is just a rough idea of how to make artisan bread. of course it's much more to it than that.


This may be good for a busy family but artisan bread is a form of art.

sostep

bump

WillLift4Tats

I am sorry but artisan is not the correct word. An artisan is an expert at their art and takes pride in making the perfect bread. Besides kneading is the fun part.

First you should probably be using bread flour for this type of bread. AP is good for cakes and muffins not really bread. and second you should never throw yeast and salt in a bowl together. You add the yeast and water first and let sit until the yeast absorbs the water, then flour, then salt. A 24 hour proofing is way to long. Maybe a couple of hours depending on the type of bread you are making. It should really about double in size. Then you knead it and shape it. Then you have a second proofing (a vital step) which a again the bread slightly less than doubles in size. then you score to create a weak section of the dough and for a pretty end product. This is just a rough idea of how to make artisan bread. of course it's much more to it than that.


This may be good for a busy family but artisan bread is a form of art.

Well just call this the artisan bread for the working girl then

CHAR1105

bump

TMagical

will definitely have to try!

HeidiCooksSupper

I've been making bread for about 5 years now and started with the Bittman-Leahy no-knead recipe and cooking the bread is pre-heated cast iron. It's a great way to start but it's very easy to have the bread stick like concrete to the pan if the dough is too wet or you pot is too scratched.

Actually, bread can be cooked on or in about anything, covered or uncovered, at a variety of temperatures. You can go the no-knead method or move up to "stretch-and-fold" which is only barely more work and gets the bread done in a few hours.

I have a variety of recipes using this method:
http://www.justapinch.com/recipes/bread/other-bread/heavenly-hard-rolls.html
http://www.justapinch.com/recipes/bread/savory-bread/instant-rye-bread.html
http://www.justapinch.com/recipes/bread/other-bread/whole-wheat-sandwich-bread.html

There are some great videos of the stretch and fold technique including
https://www.youtube.com/watch?v=1timJlCT3PM
http://www.sourdoughhome.com/index.php?content=stretchandfold

geojeepgirl

bump... need to look at this again and read all the posts...... looks good