Artisan Bread

written by:Foodieaholic

Artisan breads can cost you quite a bit at the grocery store or bakery. Make your own with only four ingredients and no kneading required! This is a perfect and simple artisan bread.

 

Artisan Bread

 

Artisan Bread
Recipe Type: Breads
Author: Foodieaholic
Ingredients
  • 3 cups all-purpose flour
  • 1/4 tsp active dry yeast
  • 1 3/4 tsp salt
  • Cornmeal as needed
Instructions
  1. In a large bowl, combine the flour, yeast, and salt. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky.
  2. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.
  3. Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice.
  4. Cover loosely with plastic wrap and let rest for 15 minutes.
  5. Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball.
  6. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel, and dust with more flour or cornmeal.
  7. Cover with another cotton towel and let rise until the dough more than doubles in size and does not readily spring back when poked with a finger, about 2 hours.
  8. At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.
  9. Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK.
  10. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes.
  11. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.
  12. Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn out the bread; it will release easily.
Notes
Makes one 1.5 pound loaf.

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