Imagine walking into your kitchen and being greeted by the irresistible aroma of freshly baked artisan bread, its crust perfectly golden and its interior soft and chewy. With the "No Knead Artisan Bread Long Rise" recipe, you can turn this dream into a reality with minimal effort! This simple yet rewarding recipe requires just a few ingredients and a little patience, making it perfect for both novice bakers and seasoned pros. Get ready to impress your family and friends with a loaf that looks and tastes like it came straight from a gourmet bakery. Let's dive into the delightful world of no-knead bread, where the magic happens while you sleep!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 12 hrs
Cuisine: Artisan
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups cool water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- Add 1 1/2 cups of cool water to the dry ingredients and mix until the dough comes together in a shaggy mass. The dough should be sticky and rough-looking.
- Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature (around 70-75°F) for 12 hours. This is the long rise phase, where the yeast will start to ferment the dough.
- After 12 hours, the dough should have expanded and have a few large bubbles on the surface. Gently fold the dough over onto itself a few times to redistribute the yeast.
- Dust a work surface with flour and gently place the dough onto it. Shape the dough into a round or oblong loaf. Try not to handle the dough too much, as this can develop the gluten and make the bread tough.
- Place the shaped loaf onto a baking sheet or proofing basket lined with parchment paper, leaving about 1 inch of space around the loaf. Cover the loaf with plastic wrap or a clean towel.
- Let the loaf rise for another 2-3 hours, or until it has doubled in size. Preheat your oven to 450°F (230°C) with a Dutch oven or heavy pot with a lid inside. If you don't have a Dutch oven, you can use a regular oven.
- Once the oven is preheated, carefully place the loaf into the preheated pot or onto the baking sheet. Cover the pot or baking sheet with a lid or foil.
- Bake the loaf for 30 minutes. Remove the lid or foil and continue baking for an additional 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Tips
- Use Quality Ingredients: The flavor of your bread heavily relies on the quality of your flour and yeast. Opt for high-quality all-purpose flour and fresh instant yeast for the best results.
- Temperature Matters: Make sure your water is cool, ideally around 60-70°F. This will help slow down the fermentation process during the long rise, allowing for more complex flavors to develop.
- Patience is Key: The long rise time is crucial for flavor development. Resist the urge to rush the process; the wait will be worth it when you taste the final product!
- Don’t Overwork the Dough: When shaping your loaf, handle the dough gently to avoid developing too much gluten, which can lead to a tough texture. A light touch will yield a beautifully airy loaf.
- Preheat Your Pot: If using a Dutch oven, preheat it in the oven to create a steamy environment that helps the bread rise and develop a crusty exterior.
- Cool Before Slicing: Allow the bread to cool on a wire rack for at least 30 minutes before slicing. This helps set the crumb and enhances the overall texture.
- Experiment with Flavors: Feel free to add herbs, spices, or even cheese to the dough for a unique twist. Just keep in mind that additional ingredients may slightly alter the texture and rise.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
