Artisan No Sugar Bread In 8 Minutes Prep Time Recipe 395

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.

NO-KNEAD ARTISAN BREAD

Steps:

• In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
• Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
• Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
• With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until dough has doubled in size.
• Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about 1/2 inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and bread sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

ARTISAN NO SUGAR BREAD IN 8 MINUTES PREP TIME RECIPE - (3.9/5)

Steps:

• Mix salt, yeast, water in a large bucket. Stir to dissolve then add the 8 cups of flour. Mix with a wooden spoon or use your hands after a bit. Let rest on counter for 2 hours. With lid on bucket or container but not sealed completely. Take a little bit of flour and knock down the dough. After knocking down the dough with small amounts of flour you can store into refrigerator or take out about 1 pound of dough to use to make a loaf of bread. Place dough on a piece of parchment paper after it rises for 40 minutes, slide it onto a pizza stone that has been preheated in the oven. At 20 minutes preheat the oven to 450'. Melt butter and gently spread on top of bread and sprinkle seeds on top of bread sticking to butter. Score the bread with a very very sharp knife in several places to help vent bread during baking. After placing bread on pizza pan in the oven put 1 cup of water in a pan on the bottom shelf to help steam in the oven and crust the bread. Bake the bread for 30 minutes in a 450' oven. Dough stays fresh in the refrigerator for about 2 weeks. Now you can have fresh bread anytime. ENJOY!