Dutch Oven No Knead Artisan Bread



One thing I really am missing right now is the smell of fresh-baked bread. There is a local bakery where I would go to and pick up a piping hot ($9.99) loaf of artisan bread to enjoy with a weekend charcuterie board. Since the bakery is currently closed, and I can't get my favorite loaf of artisan bread I thought I would head to the kitchen and make my own. Plus, are you really living quarantine life if you have not made bread? I don't think so!

If you love bread, today I have something absolutely amazing to share with you. How does foolproof no knead artisan bread sound to you? Pretty good, right? This no knead bread recipe is so easy to make, and you do not need to have any kitchen skills to make it. With just five simple ingredients, you will be able to make the perfect round loaf of bread. With just some yeast, salt, flour, sugar and water you can tell everyone that you made your own bread! This recipe will provide you with a loaf of round artisan bread that is perfectly golden and crunchy on the outside, but soft on the inside - yum. The bread is perfect for dipping in your favorite soups, oils, toasting and covering with jam, adding as an accent to a charcuterie board and more. This fool proof no knead bread is about to become a staple in your kitchen.


Dutch Oven No Knead Artisan Bread
Ingredients

3 cups all-purpose flour
1 3/4 teaspoon coarse salt
1/2 teaspoon active dry yeast
1/4 teaspoon white sugar (for activating the yeast)
1 1/2 cups warm water (bring it to a boil and then let it sit for a second)

Directions
1. Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top.
2. Add sugar and give the mixture a small stir.
3. Place the bowl in a warm place for about 10-15 minutes.
4. Be patient! If the yeast is activated, you will see foam on top of the mixture and even a few small bubbles.
5. In a large bowl, whisk together flour, and salt.
6. Add water and yeast mixture.
7. Mix until just combined into a sticky dough.
8. Cover the bowl with plastic wrap and let sit for 12-18 hours.
9. After the dough has risen for at least 12 but preferably 18 hours, it should look loose, moist, and have bubbles on the surface.
10. When the dough is ready, preheat the oven to 450˚F.
11. Place your dutch oven (mine is a 3 qt) or cast iron pot in the oven to heat up for 30 minutes before baking.
12. Place dough on a well-floured surface.
13.  Using plenty of flour on your hands, gently create a ball shape.
14 Us a knife to score the top of the dough as desired.
15. Place the dough onto a piece of parchment paper
16. Lightly dust the top of the dough with flour.
17. Cover and wait for your dutch oven to heat up.
18. Once the dutch oven has heated remove it from the oven.
19. Remove the cover over the dough and place both the parchment paper and the dough into the heated pot - make sure the parchment lines the bottom.
20. Place on a middle rack and cook covered for 30 minutes.
21. Remove the cover and cook another 10 minutes or until the bread is golden brown.
22. Cool on a wire rack.
23. Enjoy.













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