Rustic Artisanal No-knead Bread

Nothing is more inviting than the scent of bread baking in the oven, especially when you come in from the cold during these chilly winter months. I'm sure there are plenty of would be bread makers out there, still too afraid to go anywhere near yeast. Well fear no more, this recipe is quick to prepare and almost impossible to mess up.  There is no need to proof the yeast, nor is there any kneading involved. The only thing this recipe takes is plenty of patience to allow the yeast to do its magic.  Believe it or not, it actually takes at least twelve hours for the dough to rise, so it does require some planning ahead, but that's about it. While the dough is rising to its wonderful glory get a good night's sleep because the very the next day, you will be ready to bake some of the best country bread you've ever tasted!  My mom reminded me that back in her day they would always start the dough the night before, and then the next day bring it to the village oven for baking. Today unfortunately, we can't rely on communal wood burning ovens, but can obtain the same wonderful crust by baking it at a very high temperature in an enameled cast iron Dutch oven with a cover.  Even if you're an old hand at making bread, I'm sure you will love trying out this recipe. I can tell you from experience that I now think twice about buying a loaf of bread from the bakers even though Montreal has some of the best bread.
For those of you familiar with my blog, you will notice that I'm still using the same an adapted recipe posted in March 2010,  from the New York Times by Jim Lahey of the Sullivan Street Bakery in New York. The only changes I made were to slightly reduce the amount of water, add a touch more salt, and lower the oven temperature for the last part of the baking.  The updated post also has more detailed photos of the whole bread making process to better guide you.

Suggestions: 
                    You can also alter the recipe to make whole wheat bread by using 1/2 all purpose flour and 1/2 whole wheat flour
                      The recipe also make great focaccia by adding 3 tablespoons of light extra virgin olive oil to the original recipe and baking as you would a pizza


Ingredients:
3 cups all purpose flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cup water

METHOD

 

In a mixing bowl add the flour, the yeast and the salt. Using your hands or a wooden spoon, blend the dry ingredients.



Pour in 1 1/2 cup of water and mix. Pull together the dough using your hands or a wooden spoon. 

Scrape any excess flour from the bottom and sides of the bowl, making sure the ingredients are well incorporated and form into a ball.  The dough will have a stringy texture.

Place a piece of plastic wrap on the bowl to avoid the dough from drying out. Allow to rise in a warm dry, and draft free place for at least 12 hours and up to 24 hours. The photo to the right is dough that has risen overnight.

Dust a large piece of parchment paper, measuring about 24 inches with flour to prevent the dough from sticking during its second rising. Scrape the risen dough onto the floured parchment paper.

Sprinkle some flour on the dough to prevent it from sticking to your hands

 

Lightly pat down the dough with your hands to form a piece of dough measuring approximately 10x10 inches

     

      Fold the both side edges to the center of the dough.take the top edge and fold into the center, doing the same with the bottom edge of the dough

 Turn the dough and place the folded side of the dough on the parchment paper and dust with flour to prevent sticking

 Loosely wrap the dough in the parchment paper and place  on a baking sheet. Cover with a tea towel

Transfer to a warm and dry place and allow to rise a second time for 2 hours.

Place the cast iron Dutch oven with its cover, on the second rack from the bottom of your stove's oven.   Preheat the oven to 500ºF .  Dust the smooth side of the risen dough with flower to prevent it from sticking to the bottom while baking.

    

Once the oven reaches the required temperature.  Remove the pot from the oven and take the cover off. Place the dough, folded sides up and cover. Bake for 30 minutes at 500ºF

Remove the cover and continue baking at 375º F an additional 15-30 minutes.

Fully baked bread following an additional 15 minutes of baking at 375ºF, for a darker loaf  bake longer


Any thoughts on the recipe posts? I would love to see your comments and suggestions. It's always fun to connect.