Easy Artisan No Knead Bread
If you like crunchy crust, airy-soft center, very low effort home-made bread that is by the way AMAZING, this is your recipe my friends. The only minuscule change I made is that I added some olive oil to the dough – but it is still great without it! All tips, suggestions and details are very useful in the original recipe, here I will post the “short version”, or let’s say the highlights to remember when you really only have those 5 minutes to pull this bread together.
(I usually make half amount, because I don’t -yet- have a big enough bowl for this amount of dough risen).
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (or 1.3 ounces cake yeast)
1 to 1 1/2 tablespoons Morton’s Kosher Salt (adjust to suit your taste or eliminate it all together)
6 1/2 cups (2-pounds) unbleached all-purpose flour
1. Grab a big bowl and dump in the water and add the yeast and salt. Add some olive oil as well if you like.
2. Dump in the flour all at once and stir with a wooden spoon. Stir it until all of the flour is incorporated into the dough.
3. Cover your bowl (or pop the lid on your plastic bucket) and make sure there are some holes for the gases of the yeast to escape.
4. Allow the dough to sit at room temperature for about 2 hours to rise.
**The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.
5. Refrigerate for the night.
6. When about to use, dust the surface of the dough with a little flour. Reach in and pull a piece out. Form into a shape of your liking and place on a piece of baking paper. Let rise for 1-1.5 hours to obtain that nice and airy texture.
7. Pre-heat the oven to around 230°c and place a tray on the bottom of the oven.
8. Cut the loaf with 1/4-inch slashes using a serrated knife.
9. Slide the loaf into the oven and add a cup of hot water to the tray. Bake the bread for 30-35 minutes or until a deep brown color (f you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the oven rack for the last 5-10 minutes.)
10. Allow the loaf to cool on a rack until it is room temperature.