Artisan Bread (But We Call It Yummy Bread)

I took this picture with my phone!  This bread is so easy and so, so good!  But the dough does have to sit a while so plan accordingly!  I’ve made it several times and it turns out perfect every time!  (I don’t know why this is called artisan bread but artisan seems to be the word of the year!)

 

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 12-14 hours rising (I do 12 hours and it comes out perfect every time)

 3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice and shape into ball. Cover loosely with plastic wrap and let rest while preheating the oven.

Heat oven to 450 degrees. When the oven has reached 450 degrees, place a large cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Carefully remove pot (it will be HOT) and lid.  With lightly floured hands, plop dough into the dutch oven, cover with lid and place in the oven.  Bake for 30 minutes, remove lid and bake an additional 15 minutes or until nicely browned.  Cool on wire rack.

Yield: One 1½-pound loaf.

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!

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