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No-Knead Artisan Style Bread
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Prep Time:
135 minutes
Cook Time:
45 minutes
Total Time:
3060 minutes
Rustic artisan bread with rich flavor and chewy texture from slow fermentation.
Ingredients:
  • 1 teaspoon active dry yeast
  • 1.6666667461395 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
Instructions:
  • In a large bowl, gently mix together the flour, yeast, and salt. Incorporate the water and herbs, if desired, until well combined. The dough will appear sticky and shaggy. Cover the bowl with plastic wrap and allow it to rest at room temperature for 18 to 24 hours.
  • On a floured surface, place the bubbly, risen dough. Dust dough with flour, then fold in half and shape into a ball by stretching and tucking edges underneath.
  • Generously dust a kitchen towel (avoid using terrycloth). Transfer the dough ball onto the floured towel and cover with a second dusted towel. Allow the dough to rise for approximately two hours [see footnote].
  • Preheat your oven to 450°F (230°C) with a lidded Dutch oven or deep casserole dish inside.
  • Remove the hot baking dish from the oven and uncover. Place the dough ball into the ungreased dish, seam-side up, then shake to spread the dough evenly.
  • Bake the covered dish for 30 minutes. Uncover and continue baking for 15-20 minutes until the crust is golden brown. Transfer the loaf to a rack to cool before slicing.

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