Whenever you tell someone that a recipe can take 24 hours to make, they automatically turn off their brain and decide, “Ooooh. Too hard!” but this is one of the easiest breads you will ever make, which should appeal to non-bread makers! There are so many different types of breads–one of my favorites is Ciabatta. So call it Artisan, or Ciabatta, or Roman bread. It’s all in those little holes throughout the flattish, crispy loaf. BTW: You don’t have to wait 24 hours. You just CAN, (making it even easier!) Please note that I have made a couple of small changes to the recipe Sandy sent, as I have made this before and it works……ask me how I know……
NO KNEAD ARTISAN BREAD
3 cups all purpose flour
1 tsp. yeast
2 tsp. Kosher or Sea Salt
1 1/2 cup warm water
Mix dry ingredients thoroughly and then slowly add water, stirring gently with a wooden spoon until it’s mixed to a dough with no dry flour spots. Do not overwork the dough, and do not knead it. You will be looking for soft, fluffy air pockets. Cover tightly with plastic and set aside for 8-24 hours. When you are ready to make the bread, Heat oven to 450 heat a dutch oven for about 30 minutes. (I use a cast iron skillet). While the pan is heating, turn dough onto a floured surface and carefully form it into a ball. Cover loosely with plastic land let rest till ready to bake. If your pan sticks, put a piece of waxed paper or parchment in the bottom. When ready, remove ball with floured hands and place in the hot pan. Bake for 30 minutes covered. Remove cover, and bake another 8-15 minutes, or till golden brown.
COOK’S NOTES: For some reason I have always had trouble baking anything at 450, because I have burnt so many things over the years. So I usually try 425 instead. Sorry. I’m a coward! ALSO. I have made this type of bread with chopped meats and cheeses stirred in. You want to do this at the beginning, actually with the water you add, to avoid the need to mix the dough. See Table of Contents for my Italian Bread with a Twist
2 thoughts on “Artisan Bread (no knead from Sandy)”
Do you make any adjustments for high altitude? I’ve had some trouble with baking on the mountain. Thanks, Gail
Gosh no. I might add a little time, but honestly I have not noticed much difference!