Artisan Bread
There are few things better in the world than fresh bread straight out of the oven. Well, after it's cooled down for a few minutes. There's something about the way the smell of fresh-baked bread fills a house in the morning, and the impatience of waiting for it to cool down until it can be eaten. I love bread more than anything, and I find that it is actually fairly simple to make! This bread requires no kneading, just a few stirs and a good amount of resting time, then a 45 minute bake at a high temperature. The end result is a soft, chewy interior and a crusty outside.
Equipment
- parchment paper
- cast iron pot or dutch oven
Ingredients
- 3 cups flour all purpose
- 1 1/2 cups water warm
- 1 tsp salt
- 1/2 tsp yeast
- flaky salt
Instructions
- Combine the flour, water, teaspoon of salt, and yeast into a bowl. Stir until a shaggy mixture forms. Cover with plastic wrap and rest for 12-24 hours.
- Put the empty cast iron pot (with the lid) into the cold oven. Turn the oven on to 450ºF and let the pot preheat with the oven.
- While the pot is heating up, cut out a circle of parchment slightly bigger than the bottom of the pot. Take the shaggy mixture and put it onto the parchment, working it into a rough ball shape. Let rest for 30 minutes, while the pot is in the hot oven.
- Slash an X shape into the top of the ball of dough and sprinkle with flaky salt. Take the cast iron pot out of the oven and remove the lid. Holding onto the parchment, drop the dough ball (with the parchment on the bottom) into the cast iron pot. Cover with the lid.
- Place back into the oven and bake covered for 30 minutes, then uncovered for 15 minutes. Cool for at least 30 minutes before eating. Enjoy!
Notes
- Macros: 0.3 g fat, 23.8 g carbohydrates, 3.2 g protein
- See the blog post above for more detailed instructions, as well as baking tips/tricks and ingredient information.