No-Knead Artisan Bread
I've done only limited baking, until now only shortbreads using baking powder or things like cookies. This is my first attempt at baking something using yeast. It seems like a fairly easy process, only drawback is that you need to let the dough rise for at least 12 hours. Originally from the Basics with Babish channel on YouTube, via Brittlby@Elliquiy. Now if only I can figure out how to stop the dough from sticking to the parchment!
No-Knead Artisan Bread
I've done only limited baking, until now only shortbreads using baking powder or things like cookies. This is my first attempt at baking something using yeast. It seems like a fairly easy process, only drawback is that you need to let the dough rise for at least 12 hours. Originally from the Basics with Babish channel on YouTube, via Brittlby@Elliquiy. Now if only I can figure out how to stop the dough from sticking to the parchment!
Cooking Instructions
- 1
In a large mixing bowl, add yeast to flour and whisk until well combined.
- 2
Add salt and water and gently mix until a rough ball of dough forms. Cover and let stand for 12–24 hours at room temperature.
- 3
Preheat the oven as hot as it will go with a cast iron Dutch oven inside. Liberally dust work surface with flour, pull dough in from the edges towards the center until it becomes a small mound (no need to knead). Place on baking parchment. Cover with a kitchen towel and let sit for another hour or two.
- 4
Trim parchment paper around the dough and score top with a knife. Drop the dough loaf into the Dutch oven, spray with water, cover, and let bake for 15 minutes.
- 5
Remove the lid, spray with a bit more water, then bake uncovered for fifteen minutes more or until completely done.
- 6
Let cool, slice, and serve.
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