Sorry it’s been a while. Many happenings around here. Getting two more foster children tomorrow so we’ve been working on some home improvements. We’re really excited and can’t wait to meet the little ones!
I’m sure I’ll be trying out lots of new recipes now that I’ll have more mouths to feed. 🙂
Here’s the recipe I followed. You can check out that blog to get more details on the recipe. I’m just doing a quick version.
There is also this one that is basically the same thing.
This is the making bread for dummies bread that no one could ruin! It was SO easy! I’ve had many failed attempts at making bread. I love that you do not need to kneed this bread!
No Knead Artisan Bread aka Boule Bread
makes four 1 pound loaves.
- 3 cups lukewarm water
- 1 1/2 tablespoons instant yeast (2 packets)
- 1 1/2 tablespoon salt
- 6 1/2 cups unsifted, unbleached all purpose white flour – you can be creative with the types of flour that you use.
- Warm the water slightly. It should feel just a little warmer than body temperature, about 100 degrees F.
- Add yeast and salt to the water.
- Mix in the flour. Mix with a wooden spoon – do not knead. You’re finished when everything is uniformly moist, without dry patches.
- Allow to rise. Cover with a lid (not airtight). I just make sure that the lid is not snapped on completely. Allow the mixture to rise at room temperature until it begins to collapse, about two hours. Longer rising times will not hurt your dough. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. Refrigerate the dough overnight (or at least 3 hours) before shaping your first loaf. – I usually make my first loaf right away (after the first 2 hour rise time).
- Shape your loaf. Place a piece of baking parchment (I use reusable non stick backing mats) on a pizza peel or un-rimmed baking sheet. Sprinkle the surface of your dough in the container with flour. Pull up and cut off about a 1-pound piece of dough (about the size of a grapefruit), using scissors or a serrated knife. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go. Dust your hands with flour if you need to – to prevent sticking.
- Let the loaf rise for about 30 – 40 minutes uncovered. Doesn’t worry if it doesn’t rise much – it will in the oven.
- Preheat a baking stone on the middle rack in the oven for at least 20 minutes at 450 degrees F. If you do not have a baking stone, you can use a baking sheet, but you will not get the crisp crust on the bottom.
- Dust the loaf with a little flour and slash the top with a knife.
- Bake. Slide the bread (including the parchment paper) right onto the hot baking stone. Bake at 450 F for about 30 – 35 minutes, depending on the size of your loaf. Make sure the crust is deep golden brown.
- Cool for about an hour. We usually can’t wait that long. 🙂
- Store the remaining dough in the refrigerator in your lidded container and use for up to 14 days.
- Enjoy your homemade yummy bread!
I like to print out my recipes to make it easy when making something. I’ve conveniently made a google doc. Click here