cooking pretty much anything in a dutch oven, makes it better, I think.. also this is a no knead bread, which is new favorite of mine. made this, and will make it again,I used a cast iron skillet, which is really large and deep and has a lid, skillet was meant for frying chicken , just to try it. And just because I wanted to, I tried this recipe to make pizza dough, , sticky, a bit hard to work , tasted great.
o Knead Rustic Artisan Bread - Cindy Gibbs
Ingredients
3 cups all purpose flour...
1 3/4 teaspoon kosher salt
1/2 teaspoon Rapid Rise yeast
1 1/2 cups room temperature water
Instructions
Whisk together the flour, salt and yeast in a large mixing bowl. Add water and stir mixture with a wooden spoon until the mixture forms a sticky ball. This dough does not get kneaded so it will be rough, not smooth looking. Cover bowl with plastic wrap and allow bowl to set at room temperature for 12 to 15 hours to ferment and rise.
Heat oven to 450 degrees.
Meanwhile, transfer the dough onto a generously floured work surface. Dough will be sticky. Using floured hands, shape the dough into a ball. Cover the dough with a towel or plastic wrap and allow it to rest while dutch oven is preheating.
Remove lid from dutch oven. Place a large piece of parchment paper inside and over the sides of the dutch oven. Using floured hands, transfer the dough to the dutch oven. Place lid on dutch oven.
Bake in preheated oven for 30 minutes. Remove lid and bake for an additional 10 to 15 minutes until golden brown on top.
Remove bread from the dutch oven and transfer to a wire rack to cool before slicing. If you prefer to eat the bread hot, tear it apart with your hands instead of trying to slice it.
Store bread in a paper bag, to help it retain its crispness.
Notes - Prep time includes 15 hours of fermentation.
~My Country Table
my country table http://
Ingredients
3 cups all purpose flour...
1 3/4 teaspoon kosher salt
1/2 teaspoon Rapid Rise yeast
1 1/2 cups room temperature water
Instructions
Whisk together the flour, salt and yeast in a large mixing bowl. Add water and stir mixture with a wooden spoon until the mixture forms a sticky ball. This dough does not get kneaded so it will be rough, not smooth looking. Cover bowl with plastic wrap and allow bowl to set at room temperature for 12 to 15 hours to ferment and rise.
Heat oven to 450 degrees.
Meanwhile, transfer the dough onto a generously floured work surface. Dough will be sticky. Using floured hands, shape the dough into a ball. Cover the dough with a towel or plastic wrap and allow it to rest while dutch oven is preheating.
Remove lid from dutch oven. Place a large piece of parchment paper inside and over the sides of the dutch oven. Using floured hands, transfer the dough to the dutch oven. Place lid on dutch oven.
Bake in preheated oven for 30 minutes. Remove lid and bake for an additional 10 to 15 minutes until golden brown on top.
Remove bread from the dutch oven and transfer to a wire rack to cool before slicing. If you prefer to eat the bread hot, tear it apart with your hands instead of trying to slice it.
Store bread in a paper bag, to help it retain its crispness.
Notes - Prep time includes 15 hours of fermentation.
~My Country Table
my country table http://
