No Knead Artisan Bread

Only with four ingredients, and maybe more if you want to add on some herbs or whatever you fancy. But to make this, you have to plan ahead as you will need about 8-12 or maybe more for proofing.

For my part, I made 2 batches, one a normal dough and the other one I add half whole meal flour. The one with whole meal flour turned out to be bit dense, as it was written on the page. Maybe I should try with a real sourdough instead. But in all, this recipe is a winner for a novice like me.

For original recipe and proper tutorial, click on the link : 

No Knead Crusty Artisan Bread by Comfort Cooking

No Knead Artisan Bread

3 cups flour

1.5 cups warm water

1/2 tsp active fast yeast

1-2 tsp salt

In a mixing bowl, mix all the dry ingredients and slowly pour the warm water. Stir with a wooden spoon until just mix. Do not over mix. 

Covert the bowl tightly with plastic wrap and leave in kitchen counter for 8-24 hrs.

*You will need a dutch oven to do this bread...but..if you do not have any, don't worry, just use any cast iron with lid. 

** make sure the knob of the Dutch oven is oven-safe

*** to make the baguette, I used a baking sheet, baguette pan that I covered with heavy duty aluminium foil. It does a trick

* For Pain aux Olives:

1 cup chopped olives

Directions:

The dough after almost 24 hrs. 

Place the Dutch oven uncovered in the oven and preheat the oven to 250°C for about 30 minutes. 

While the Dutch oven is preheats, flour the work surface, and lightly form a ball. I made into 2 small balls, cover and let the dough rest for 30 minutes.

After 30 minutes, remove the Dutch oven and place the dough carefully in the pot. Cover and bake covered for 30 minutes. After 30 minutes, remove the lid and let it bake for another 7-10 minutes for the crusty and golden crust.

Remove breads to the cutting board, let it cool down before cutting..if you tap on the bread, it should give a hollow sound..than you know, you doing it right

I'm telling you, I was really impatient to cut this crusty bread. And I'm very sure someone will be very happy to see this tonight.

Look at the crusty and airy bread..waiting for my to dive in

Aaannnd..of course, I didn't wait too long..warm bread with cheese..what else

So let's move on to the olives baguette. Basically it's the same recipe, just add the ingredients when mixing up.

Preheat oven to 250°C. Place baguette pan on a baking sheet and preheat for 30 minutes. 

Divide the dough to few sections, and shape the baguette. Place the loaves on the  floured kitchen towels and allow to rest for 30 minutes.

After 30 minutes, remove the baguette & baking pan from the oven and carefully place the baguette. 

Make few incisions on the baguettes with a very sharp knife. 

Cover the baking pan with the aluminium foil and place it in the oven, bake for 30 minutes and remove the foil and continue to bake for few more minutes until it reach golden colour.

The baguette were more dense than the one that I did with the normal flour. 

Bon Appétit!!