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
Ingredients
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
Method
- 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.
Mandy, look at your bread! I’m touched that you’d value my opinion, and I think your loaf looks amazing! I can’t believe you did so well with plain flour (I always use higher protein bakers flour)!
Thanks Celia. It’s probably in my uneducated ignorance that I was able to pull it off – hmm, wonder if I could do it again. Right, back to the kitchen I go. Have a super day. 🙂 xo
Thanks for haring, I really like the idea of not having to do all that kneading.
This loaf would make your new home smell fantastic! Hope you are well. 🙂 xo
As much as I love low carb, I definitely can’t live without bread. Your artisan boule looks perfectly crusty!
You are very kind Angie, thank you so much! Have a beautiful day. 🙂 xo
How cool! It does look like a ciabatta. I will be doing this very soon… Thanks for sharing 🙂
This is real winner Giovanna. Have a beautiful day. 🙂 xo
That is a seriously beautiful loaf! And I bake mine in a casserole dish with a lid (dutch oven) as it produces the steamy atmosphere for a good crust without all the fuss of baking trays filled with boiling water and sprizting water over the loaf. You should be very proud of that loaf 🙂
Aah so it’s the steamy atmosphere – you are so clever. Right, think I am going to start experimenting a little more. Have a beautiful day. 🙂 xo
This sounds like such a easy loaf of bread to make but with great results.
This is a definite keeper of a recipe Karen. Have a beautiful day. 🙂 xo
Great recipe and the bread looks good! I like how it doesn’t require kneading.
Hi MF,P, thanks for stopping by. This really is a wonderful recipe. Have a super day. 🙂
This looks so perfect! I got a recipe for no knead artisan bread too (like more than a year ago?) but haven’t had a chance to make one yet. I so need to make one. It looks AMAZING Mandy!
Thanks Nami, I was super impressed with the result of this loaf, hope you get to make yours soon. Have a beautiful day. 🙂 xo
Congrats on baking your own bread. Celia is such an incredible talent in the kitchen, isn’t she. I love what an instinctive cook she is and how there wouldn’t be a day when there isn’t some baking going on – she must give her oven the biggest work-out xx
Thanks Charlie. Celia is a super star and I agree, her oven must work overtime. Have a super day. 🙂 xo
That’s a great looking loaf of bread, Mandy, and if it tastes anything like the no-knead loaves that I’ve enjoyed, it’s a real treat! A slightly warm piece with a bit of butter is about as close to perfection as we mere mortals can hope to achieve. 🙂
You know John, now that I think about it a good drizzling of olive oil in place of the butter wouldn’t go amiss either. Oh well, I will just have to bake another loaf to test my theory. Have an awesome day. 🙂 xo
I shall have to adapt this for my sourdough in summer!
That sounds like a great idea Tandy. Have a super day. 🙂 xo
I could make a meal of that – warm, with butter…yes! I like the no knead part a lot but that’s really interesting leaving it to rise for so long. Now that I think of it, it could be perfect for old forgetful me.
Hee hee, see there is the perfect recipe for us all Diane. All of a sudden I am craving a slice with lashings of butter with a thick layer of pâté. Have a beautiful day. 🙂 xo
So beautiful I can smell it from here. Slabs of butter??? Yes, please!!! 😀
xoxo!
Kath
So nice to have a fellow butter lovers out there. Have a beautiful day Kath. 🙂 xo
this is no knead? Are you kidding me! I am thrilled to see and hear this especially from a blogger and friend like you that i trust! Trying this soon
Aww, thanks Belle. You will make the most incredible loaf, cant’t wait to hear how you enjoy it. Have a beautiful day. 🙂 xo
Now Mandy you know I’m not a huge bread lover, but this.. this is making me want to make a sandwich and actually enjoy the bread 🙂 Love it
What a beautiful compliment Kay, thank you so much! Have an awesome day. 🙂 xo
An 18-hour rise? Wow! But I do love that there’s no kneading involved. That’s where I get into trouble with bread. This looks perfectly crusty and delicious Mandy. I can just taste it dipped in some olive oil with a tad of balsamic. Mmmm!
I know, the l o n g rising also had me! Must do something, as it works like a charm Kristy. Next loaf I bake will no doubt be finished with lots of dunking in olive oil and balsamic. Have a super weekend> 🙂 xo
I would do this, no knead but long wait. I guess its better than kneading 🙂
I made the dough in preparation of baking it the next morning which didn’t make the wait seem that long Raymund. Hope you give it a try. Have a super Sunday. 🙂 xo
Mandy! I just cut a piece of this bread and dipped it in olive oil … I am in love. I couldn’t be sure until I tasted it, it didn’t rise much and I was affraid it would be too dense. You see, I used a new flour I ordered last week — sprouted Einkorn flour — it is an ancient wheat, untouched my modern GMO practices, so I couldn’t be sure how it would perform. I am so very happy with it! Yesterday I put it to the test to make dinner rolls, pizza dough, and your Crusty Artisan Bread. It was hard to wait, but it really is an easy recipe with stellar results. I’m a happy girl right now. 🙂
Hi Judy – Fantastic! I am so pleased you enjoy this very moreish bread as much as I do! I make it far too often!
Sprouted Einkorn flours sounds so interesting and how fabulous that you had a day of breading in the kitchen.
Thank you so much for letting me know how much you enjoyed this.
Have a beautiful bready weekend. 🙂 xo
Looks fantastic! Have you ever used Red Star Platinum Yeast
Hi Mary, thanks for stopping by. This really is a scrumptious bread. I haven’t used Red Star yeast – we don’t get it here in SA, well not that I have seen. I googled it and it looks like a great yeast. Have a super day. 🙂 xo