Desperate times call for desperate measures. In 2020, desperate measures took on a different meaning because of the world wide pandemic. I have always been intimidated by baking. Praise God for His strength and the opportunity to attend culinary school. It was during these uncertain times that I exchanged my fear for faith and stepped out of my comfort zone to bake and develop my own recipes. My family and I enjoy eating artisan bread. However, artisan bread typically takes a long time to make. After testing several formulas from various bakers, I developed this one. It requires only five ingredients, no kneading, but a dutch oven and patience are a must! The dutch oven retains the heat and steam. Having the patience to let the dough rest helps to develop the flavor. It's one of my favorites and I hope it becomes yours too.
Recipe For: Dutch Oven, No-Knead Artisan Bread
Yield: 1 Boule (8-10 slices)
Author: Margarita Alva
Ingredients: Amounts:
All Purpose Flour 450g plus 2-3 Tbsp for dusting
Instant Yeast 2g
Kosher Salt 8g
Granulated Sugar 2g
Warm Water (100° F) 300g (10 oz)
Method of Preparation:
In a large bowl, add flour, yeast, salt, sugar, and mix well to combine.
Add the warm water and mix well to combine. A wooden spoon works best for this process. The dough should be very sticky but not runny. Scrape the sides of the bowl, cover with plastic wrap, and allow to ferment for 6-12 hours. The flavor will develop more the longer the dough rests.
Place a sheet of parchment paper (about 14" long) on the countertop and dust it with flour. Scrape the dough out of the bowl onto the center of the parchment paper and dust it with flour. Fold it over itself four times while shaping it into a ball. The dough should be tacky and shaggy, not smooth. Lightly dust the top with flour, cover it with the same plastic wrap and let it rest while the oven is preheating.
Place a 5-6 qt. dutch oven with the lid on inside the oven. Preheat the oven to 450°, up to 30 minutes.
Carefully, remove the dutch oven from the oven, remove the lid, lift the parchment paper from the corners and transfer the dough into the center of the dutch oven. Place the lid on and return it into the oven.
Bake with the lid on for 30 minutes. Remove the lid and bake until golden brown, 15-20 minutes. Carefully lift it out of the dutch oven and place in on a wire rack to cool.
Allow the bread to cool for at least one hour before tearing or slicing.
Tip: Do not refrigerate. This bread is best stored wrapped in a breathable cloth or in a paper bag for up to 2 days on the countertop.
Substitutions & Serving Suggestions: You may substitute the instant yeast for active yeast but you will need to activate it in the warm water and sugar first until foamy, about 5-10 minutes. The bread can be enjoyed on its own with room temperature butter, jams, preserves, or jelly. It’s also a great accompaniment to a charcuterie board, soup, or salad.
Comments