No Knead Artisan Bread
Easy, easy bread recipe and no kneading required! You can be eating warm bread in just over three hours. Or you can put the dough in the frig for up to two weeks and make fresh bread when you want it. This recipe makes 3-4 loaves, but it can be cut in half if you only want a loaf or two.
1 1/2 tablespoons granulated yeast (or two packets)
1 1/2 tablespoons salt
1/2 teaspoon sugar
6 1/2 cups unbleached, all-purpose flour
2 tablespoons Olive Oil
3 cups lukewarm water
1. Mix dry ingredients together with a whisk.
2. Pour olive oil into measuring cup before adding warm water, my total liquid is 3 cups. (Can use flavored oil, if desired).
3. Mix ingredients with a wooden spoon- takes about 2-3 minutes. If you have trouble combining all the flour at the end, you can use your hands, but wet them first. You DO NOT need to knead!
4. Cover with Bonmat and allow to rise 2-3 hours (depending on temperature of the room and water used). Dough will rise then begin to flatten on top or even begin to collapse. Longer rising times are not necessary.
Two to three hours later- Either save dough in a covered container in the refrigerator or continue baking with the steps below.
1. Divide dough into 3 or 4 parts (depending on what size and shape of bread you will be baking) on a lightly floured Roul'pat. The dough is really wet and sticky. You can add seasonings, cheese, etc to the bread.
2. To create a smooth top, leave dough on Roul'pat and pull and pinch sides to desired shape. When top seems smooth, flip it over and place on Silpain/Bonmat.
3. Preheat the oven to 425 degrees.
4. Cover with Bonmat and let rise 30-40 minutes.
5. Just before baking, you can slash the top using a serrated knife cutting about 1/4 inch deep. (I use a wet knife so it won't stick).
6. Bake approx. 30 minutes.
7. Allow to cool on cooling racks or eat warm.