Artisan Bread - No-Knead Crusty Bread

  Artisan Bread - No-Knead Crusty bread:


  • Combine flour, 2 teaspoons yeast, and salt in a large bowl.
    Stir in water until it's well combined.

  • Cover with plastic wrap and let stand at room temperature for 1 hour.

  • After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.

  • After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour.
    Using a scraper fold dough over 10-12 times & shape into a rough ball.

  • Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl.
    Let stand on counter top for 15 minutes.

  • After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot).
    Cover and bake for 30 minutes.

  • After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.
    Let it cool at least 15 minutes before slicing.

Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf

   * Artisan Bread - No-Knead Crusty Bread