07 April 2013

Rustic Bread



I just had to share this recipe....like....right now....so you could run to your pantry....collect the few ingredients you need....and make this....tonight.
 
I've been wanting to try my hand at making homemade bread....but the process always seemed intimidating to me....make a sponge....knead....etc. Then I found this recipe on Pinterest. I happened to have the ingredients on hand so thought....why not. All I can say is that right after taking this photo....the whole loaf was devoured....enough said.
 
No-Knead Crusty Artisan Bread
recipe from Chef in Training
 
Ingredients
 
3 cups all purpose flour
1 1/2 tsp. salt
1 tsp. yeast
1 1/2 cups luke-warm water
 
Directions
 
Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Dough will look messy and not smooth and that is completely okay.
 
Once combined, cover tightly with plastic wrap and let sit on the counter overnight. I let mine sit for about 16 hours. Let it rise anywhere from 12-18 hours. Dough will be puffed up appear bubbly and be sticky. It won't be in a ball shape and that is normal.
 
When dough is done rising and ready to bake, preheat oven to 450 degrees F.
 
Heavily flour clean counter top or surface. Turn dough onto floured surface and shape it into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let rest.
 
While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
 
After dutch oven has pre-heated, place ball of dough in the center of the dutch oven and cover with lid.
 
Bake at 450 degrees F for 30 minutes. After 30 minutes, remove lid and bake for an additional 15 minutes until done. Bread will be golden in color.

*update*
I've been asked what a dutch oven is....it's basically a heavy cooking pot with a tight fitting lid. I used an enameled coated cast iron pot....like a Le Creuset....but any heavy lidded pot should work. Should your pot not be enamel coated, you can place a piece of parchment paper on the bottom so that the bread doesn't stick.
 
Enjoy!


12 comments:

  1. Yum!!! I am trying this one. Thanks for sharing.
    Kris

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  2. Looks so rustic and yummy :) Autumn greetings from Australia♥ ~Pernilla

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  3. Yum! I pinned this from you and am going to make it tomorrow. I love the description of rustic and you photographed it so pretty. xo



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  4. This looks amazing..I will be making this soon...soup and your bread perfect for a Monday meal. Hope you are well...xoxo

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  5. If the bread is half as good as this beautiful photo....and I believe it is...I'm going to give it a try. I'll let you know how it turned out.

    Rita

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  6. This looks delicious! Thanks for the recipe!
    Love, Carmen

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  7. Sounds a great method - thanks for sharing the recipe. I'm not sure what a Dutch oven is, but it sounds a bit like our cast iron Le Creuset cookware? Does anyone know??
    Gill

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    Replies
    1. A Le Creuset would work perfectly...actually any enameled covered cast iron pot with lid should work fine.

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  8. This bread is delicious. I make it often. If you spray your dutch oven before you put it in the oven you are going to have tons of smoke and it turns black. A much better option is to take a big piece of parchment paper, smush it in all around and then I cut off the loose ends on the top. This is perfect and the pan doesn't even get dirty!!

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  9. That looks delicious. "Pain rustique" is what we call it in Louisiana. <3

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  10. Oh, YUM! I saw this on pinterest and it looks almost easy enough for me! But now that I've given up gluten (and arthritis pain!) I wonder if it will work with GF flour. I'll let you know if I try it!
    Hugs,
    Sherry

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