This bread will take time, but relatively easy to make. It’s an artisan no-knead bread recipe that only requires four ingredients. Baking bread has been very trendy lately, but beyond that fresh bread really does make a difference in taste and it lasts longer. It is also great for showing off baking skills without the big hassle.
4 and a half hours (not including fridge time of about 18 hours)
4-5 (Two 8” loaves)
- Nutritious stock and broth to add to dishes
- Added richness in flavour
- Minerals and vitamins for kids
- 3 and ¼ cups bread flour
- 2 tspn instant yeast
- 2 tspn coarse salt
- 1 and ½ cups cool water
- Cornmeal for dusting pan (optional)
Kitchen things you’ll need:
- Wooden spatula or spoon (silicon also work for not sticking)
- Foil or plastic wrap
- Cookie baking sheet
- In a large un-greased mixing bowl, whisk the flour, yeast, and salt together.
- Pour in the cool water and gently mix together with a rubber spatula or wooden spoon.
- The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands, the dough will be sticky.
- Shape into a ball in the bowl as best you can and cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature.
- Allow to rise for 2-3 hours. The dough will about double in size.
- For absolute best flavor and texture, it’s best to let this risen dough rest in the refrigerator for at least 12 hours and up to 3 days (18 hours is usually a good amount). The dough may deflate but that’s normal.
- Otherwise lightly dust a large non-stick baking sheet with flour and/or cornmeal. Using a sharp knife or bench scraper, cut dough in half.
- Place dough halves on prepared baking sheet and using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart.
- Loosely cover and allow to rest for another 45 minutes. You will bake the dough on this prepared baking sheet.
- During this 45 minutes, preheat the oven to 246°C (475°F).
- When ready to bake, using a very sharp knife score the bread loaves with 3 slashes, about 1/2 inch deep. If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
- Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown.
- Gently tap the loaves– if they sound hollow, the bread is done.
- Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving.
- For a slightly crispier crust and after the oven is preheated and bread is scored, place a shallow baking pan on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
- Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.