Ingredients
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3
-
1 1/2
-
1 1/2
-
1/2
-
1/2
-
5 1/2
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-
-
-
-
-
-
-
-
Directions
No-Knead European Peasant Bread, Easy to make and great tasting too! Another great recipe from the Artisan Bread in Five Minutes a Day cookbook , After I tagged this I realised that I made it before (5 minute artizan bread was called, I think)and I’ve been using it since I found the recipe Great and it taste better the longer is keeps in the fridge It was a big difference between the bread made the same time and the one I made the second day Great for pizzas, made naan with it too (just added some oil) I love that there’s no kneading!
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Steps
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1
Done
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Mixing Instructions: |
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2
Done
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Mix the Yeast and Salt With the Water in a 5 Quart Bowl or a Lidded (not Airtight) Food Container. |
|
3
Done
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Mix in the Remaining Dry Ingredients Without Kneading, Usings a Spoon or a Heavy-Duty Stand Mixer With Dough Hook. |
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4
Done
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Note: If not Using a Mixer You May Need to Use Wet Hands to Incorporate the Last Bit of the Flour. |
|
5
Done
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Cover (not Airthight) and Allow to Rest at Room Temperature Until the Dough Rises and Collapses (or Flattens on Top), Approximately 2 Hours. |
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6
Done
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the Dough Can Be Used Immediately After Rising, However It Is Easier to Handle When Cold. |
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7
Done
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Refrigerate in a Lidded (not Airtight) Container and Use Over the Next 14 Days. |
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8
Done
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Baking Instructions. |
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9
Done
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Dust the Surface of the Refrigerated Dough With Flour and Cut Off a Grape Fruit Size Piece (1 Lb.). |
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10
Done
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Dust With More Flour and Quickily Shape Into a Ball by Stretching the Surface of Dough Around to the Bottom on All Four Sides, Roating the Ball a Quarter-Turn as You Go. |
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11
Done
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Place on Cornmeal-Dusted Pizza Peel and Allow to Rise For 40 Minutes. |
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12
Done
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20 Minutes Before Baking Time, Preheat Oven to 450 F, With a Baking Stone Placed on the Middle Rack. |
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13
Done
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Place a Cast Iron Skillet or Empty Broiler Tray on the Bottom Rack. |
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14
Done
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Sprinkle Loaf Liberally With Flour and Slash the Top Using a Serrated Bread Knife. |
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15
Done
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Slide Loaf Directly Onto the Hot Stone. |
