I have to open this post by saying, I think Celia over at Fig Jam and Lime Cordial will be proud of my first attempt at this lovely recipe which I saw over at Georgia’s, The Comfort of Cooking. For some strange reason I have not been receiving Georgia’s updates for a while (sorted now) so missed this wonderful recipe. I have never seen a recipe for a loaf of bread where you leave the dough to rise for between 8 and 24 hours; a novel and interesting idea I thought, plus being baked in a Dutch oven was also a new concept to me. This is guaranteed to be a winner of a recipe in any home and highly recommend you bake a loaf.
I left my dough to rise for 18 hours before baking.
This loaf is guaranteed to take your low-carb, low fat eating habit and throw it right out of the window. I enjoyed slice after slice of this warm from the oven with lashings of cold butter, cut thick like cheese! The crumb is moist and slightly chewy like a ciabatta with a fabulous crispy crust and base. Not sure if the chewiness was due to the flour I used. All the same, I would enjoy it again, exactly the same way.
No-Knead Crusty Artisan Bread
3 cups all purpose flour
2-3 teaspoon kosher salt – I found 2 tsps way too salty so reduced this to 1 tsp
½ tsp dry yeast – I used instant yeast
1½ cups lukewarm water – I used approximately 1¼ cups
- In a large bowl, stir together the flour, salt and yeast.
- Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. You may not need the full amount of water so start with 1 cup and slowly add more until you have a nice soft dough.
- Cover the bowl with cling film and leave the dough sit at room temperature for 8-24 hours.
- After dough is ready, preheat the oven to 230°C.
- Place a Dutch oven or casserole dish uncovered into the oven for 30 minutes. I left my casserole dish in for 15 minutes.
- While your dish preheats, turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover the dough loosely with cling film and allow to rest.
- After the 30 (15) minutes remove your dish from the oven and place the dough into it and place the lid on.
- Bake for 30 minutes covered then remove the cover and bake for an additional 7-15 minutes. The loaf is ready when it is golden brown and crispy.