No Knead Artisan Bread
This winter I bought a new cast iron pot, just so I could try out this famous NY Times recipe. This recipe is so easy – everyone should try it! The hardest part is locating a cast iron pot that is the right size for baking this.
No Knead Artisan Bread
- 1/2 teaspoon instant yeast (or 3/4 teaspoon active dry yeast)
- 2 1/2 teaspoons sea salt
- 6 cups unbleached all-purpose or bread flour
- 2 2/3 cups lukewarm water
In a large bowl whisk together flour, yeast and salt. Slowly add the water and stir until blended. The dough will be very shaggy at this point. Cover, let it rest for 12-18 hours (the longer the better) on the counter at room temperature, around 70 degrees. The dough is ready to use when covered in bubbles. Flour a smooth work surface and gently place the dough on it. Sprinkle with additional flour and carefully fold the dough one or two times. Cover with plastic wrap and let the dough rest for fifteen minutes more.
Keep hands and surfaces covered in a bit of flour and quickly shape the dough into one large round loaf. Coat a tightly woven cotton cloth with flour or cornmeal. Place the dough down with the seam down onto the cloth and dust with more flour or cornmeal. Cover with another cloth and let rise for about two hours. When the dough is ready to bake it will be double in size and will not spring back when poked with a finger.
At least thirty minutes before the dough is done rising, heat the oven to 450 degrees Fahrenheit. Put a 6- to 8- quart heavy cast iron covered pot in the oven as it heats. When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and gently turn the dough into the pot, so the seam is now up. If the loaf looks like a mess do not worry. The shape will improve as it bakes. Shake the pan a couple of times to make sure the dough if the dough is not evenly distributed. Cover and bake for 40 minutes. Uncover and bake for 10-15 more minutes or until the crust is nicely browned. Check the internal temperature with a digital thermometer – it should be around 200 degrees Fahrenheit. Remove the bread from the pot and allow it to cool completely on a wire rack.
I use this dutch oven when I make this bread. It is so pretty I am able to keep it out on my stove at all times.
For more photos keep reading…
So easy, just mix up dry ingredients… pour in the water.
I used my Kitchenaid cookie paddle to mix the water in. A wooden spoon would work great as well. I don’t have a fancy Danish Dough Whisk so the cookie paddle will have to do. The dough looks like a complete mess! But believe me it works!
18 hours later – it’s alive and well!!! Those bubbles and the smell of yeast fermentation make me happy!
Using lots and lots of flour, I formed a loaf out of the dough. I used an oblong cast iron pan so that is why mine is not a circular shape. Wait two hours… after 1 1/2 hours preheat the oven and the cast iron pot.
The dough may look a big sloppy in the cast iron pot but the shape will improve.
After baking, as directed above. So easy! We love to make this bread.
