Artisan bread without all the fuss

No fuss baking!
No fuss baking!
You have to give this recipe a try! It’s so easy the hardest part is waiting to let it rise.

You will need: a dutch oven (check the internet on how to use your crock pot as a dutch oven too)

3 cups flour
1/4 tsp dry active or instant yeast
1.5 tsp salt
1 1/2 cups warm water

1. In large bowl stir together flour, yeast and water until thoroughly combined. Dough will be wet and shaggy. Cover with plastic wrap and let sit somewhere at warm room temperature for anywhere between 12 to 20 hours (typically the longer the better)
Ingredients Water addedOne it has risenReady for the ovenimageimageFinished bread!
2. When you’re ready to bake preheat oven to 450 degrees. Once the oven reaches 450, place dutch oven with lid on for at least 20 min or so to make sure the pot is screaming hot.

3. Remove the lid carefully and dump/scrape your dough into the pot. It won’t have any shape, in fact it will look like a big, unappetizing blob…but it’s going to be fine. Simply place the lid quickly back on the pot and get it back in the oven.

4. Bake, lid on, for 20 minutes. Now remove the lid and bake, uncovered, for 25-30 minutes more. Your bread should be a gorgeous brown. Carefully remove from the pot and place on a rack to cool for at least an hour before eating.

Note: There are about one-thousand-and-one variations of this recipe, which is modeled after the famous NY Times/Mark Bittman/Jim


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