Low Sodium Artisan Bread Recipes
LOW SODIUM ARTISAN BREAD
Steps:
- In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
- Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
- Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don't expect it to "double".
- When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.
- As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. Cover dough with previous bowl cover to keep moist and let rest as oven heats.
- After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it and cover. (I just slide rack out with pot and place dough in.)
- Bake for 30 minutes covered. Carefully remove cover and bake for about 5-10 minutes more, uncovered. Ovens are different so keep your eye on it for your desired golden brown.
- Remove bread to a cutting board and slice as needed with a bread knife.
Nutrition Facts : Calories 142 kcal, ServingSize 1 slice, Carbohydrate 29.5 g, Protein 4.8 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 3 mg, Fiber 1.2 g, Sugar 0.1 g
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