No Need To Knead Artisan Crusty BreadFrom sosousme 1 year ago
- 3 1/2 cups flour (I used 2 cups all-purpose and 1 1/2 cups rye, would also work with wheat or all white, up to you) shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon active dry yeast shopping list
- 1 1/2 cups warm water (about 100 degrees) - if the dough seems too dry then add a bit more water, it should be pretty shaggy... shopping list
- 1 teaspoon caraway seeds (optional, for rye bread) or to taste shopping list
How to make it
- In a large bowl stir together the flour, salt and yeast. Make a well in the center then add the water. Mix, incorporating the water into the flour until you have a VERY sticky dough. Cover with plastic wrap and allow to sit in a warm place for 3 hours.
- Heat the oven to 450 degrees. Place your enamel Dutch oven and its cover (I used the oval oven, as long as it's enamel, the bread will NOT stick) in the oven and heat for 30 minutes.
- While the pot is heating up, pour, scrape and scoop the VERY sticky dough onto a well floured counter with your well floured fingers. Fold over a few times and then form it into a ball, sealing the bottom as best as you can. Cover with plastic and allow to sit while the pot continues to heat. Once the pot has been in the oven for the full 30 minutes, remove it carefully, using care (cause the pan is very hot) plop the dough into the center of the pan, it may look kind of flat at this time, but will rise in the oven. Cover the pan and return to the hot oven, cook for 30 minutes; uncover and cook for 10 - 15 minutes more or until the internal temperature of the bread is 200 degrees (or use the "sounds hollow" test). Carefully lift your loaf from the pan and allow to cool on a cooling rack. Slice and serve.
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