No Knead Artisan Bread
Servings
1 Servings
Ingredients
- 3 cups unbleached all-purpose flour + extra for dusting the dough
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 ½ cups warm water
Instructions
- In a large bowl, whisk together the flour, salt, and active dry yeast. Pour the warm water over the flour mixture and stir with a silicone spatula to combine until you have a wet, sticky dough.
- Cover the dough with a damp towel or plastic wrap and set aside for 2 hours to rise in a dark, warm place, like an oven that is turned off. Just don’t forget that you have the dough in the oven! This dough can be made a day ahead so after the dough rises for 2 hours, set it in the fridge until you are ready to bake.
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Dip your hands in flour and pick up the risen dough. Place the dough on the parchment-lined baking sheet and stretch it into a log shape, dipping your hands in more flour as you go so your hands don’t stick to the dough. Cut slits in the top of the dough and sprinkle the top with a bit more flour. Roll two towels into log shapes and place them on either side of the dough so it doesn’t lose its shape, and set the dough aside for 10 minutes to rise.
- When the bread is ready to bake, pour 2 cups of water into a baking dish and place it on the bottom rack of the oven. The water will create steam in the oven which will create a crunchy outer shell on the bread.
- Remove the towels from the baking sheet and place the dough in the oven. Bake for 30-35 minutes, until the outside of the bread is golden brown and hard to the touch.
- Cool for 5 minutes before slicing.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW
I made this on a whim today, it turned out great!!!! I did use bread flour because it was all I had.
Hi Rikki! I’ve never tried this recipe with a mix of flours but I think it’s definitely worth a shot!
This recipe sounds wonderful! Can it be made with whole wheat flour, a combination of whole wheat, spelt and all purpose (bread) flours. We try to stay away from white flours for health reasons.