ARTISANAL DUTCH OVEN REVIEWS RECIPES

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NO KNEAD BREAD - HOME ARTISANAL BREAD BAKING | BREADT…



No Knead Bread - Home Artisanal Bread Baking | Breadt… image

The Breadtopia no-knead bread recipe. Create an artisan loaf of bread at home from four ingredients with about ten minutes work.

Provided by Eric Rusch

Prep Time 0 minutes

Cook Time 0 minutes

Yield 1 Loaf

Number Of Ingredients 4

3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

Steps:

  • Mix together the dry ingredients.
  • Mix in water until the water is incorporated.
  • Cover with plastic and let sit 9-12 hours (see "No Knead Revisited" section below).
  • Follow video instruction for folding.
  • Cover loosely with plastic and rest for 15 minutes.
  • Transfer to well floured towel or proofing basket. Cover with towel and let rise about about 75 minutes (see "No Knead Revisited" section below).
  • Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
  • Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
  • Let cool completely on rack.
  • Consume bread, be happy.

NO KNEAD BREAD - HOME ARTISANAL BREAD BAKING | BREADT…



No Knead Bread - Home Artisanal Bread Baking | Breadt… image

The Breadtopia no-knead bread recipe. Create an artisan loaf of bread at home from four ingredients with about ten minutes work.

Provided by Eric Rusch

Prep Time 0 minutes

Cook Time 0 minutes

Yield 1 Loaf

Number Of Ingredients 4

3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

Steps:

  • Mix together the dry ingredients.
  • Mix in water until the water is incorporated.
  • Cover with plastic and let sit 9-12 hours (see "No Knead Revisited" section below).
  • Follow video instruction for folding.
  • Cover loosely with plastic and rest for 15 minutes.
  • Transfer to well floured towel or proofing basket. Cover with towel and let rise about about 75 minutes (see "No Knead Revisited" section below).
  • Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
  • Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
  • Let cool completely on rack.
  • Consume bread, be happy.

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