CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

NO-KNEAD OVERNIGHT ARTISAN BREAD

suemunzlinger's
recipe box


Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

This bread is super sturdy, which makes it not only awesome for holding soup, but great for for grilling sandwiches or when you need something hearty for heavy sandwich fillings (like a Reuben).

Category: Breads and quick breads
    Prep Time:       Cook Time:       Total Time:  



INGREDIENTS
3 cups all-purpose flour (unbleached, unenriched and unbromated if possible)
2 tsp salt (non iodine)
1 tsp active dry yeast
1 1/2 cups room temperature water

INSTRUCTIONS
Combine flour, salt and yeast in a large bowl and stir to combine.
Add water and mix well. The dough will be hard to stir and shaggy, not smooth like traditional bread dough.
Cover with a towel and let rise overnight, 8-18 hours. The dough will bubble and rise.

When you're ready to make bread, flour your hands and your working surface and turn the dough out. Without kneading the dough, gently form it into a ball. Cover with a towel and allow to rest for one hour.**

After the dough has risen for 30 minutes, preheat the oven to 450F and put your Dutch oven or oven-safe pot (that has a lid) inside to preheat. Do not put the lid in the oven. Preheat for 30 minutes.
When the dough has rested for an hour, and the pot has preheated, remove the pot from the oven. Carefully lift the dough from the surface and place into the pot. If your pot is stainless steel and not lined, you can line it with parchment paper first.
Replace the lid and place the pot back in the oven. Bake for 30 minutes with the lid on.
Remove the lid and bake for another 15 minutes, or until the top is golden-medium brown.
Allow to cool completely (at least 30 minutes in a spot where air can flow freely above and below).
NOTES
** To turn this recipe into individual bread bowl, divide the dough into two balls before allowing it to rest for 1 hour.
Use two smaller oven-safe pots (with lids) and proceed with the remaining directions as written.
To cut the tops out, cut like you would the top out of a pumpkin: angle a sharp, serrated knife both down and in towards the center of the loaf. Take care not to cut too far down, otherwise you'll poke a hole through to the bottom. Cut out the top and either serve, reserve for homemade croutons or breadcrumbs.





Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

No-knead Overnight Parmesan And Thyme Rolls
   by sgre52160



1/2 tsp dry yeast 2 tbsp warm water (100 to 110 degrees) 2 tbsp extra-virgin olive oil, divided 1 tsp dried thyme 1/3 cupt milk 1/2 cup grated Parmigiano-Reggiano cheese, divided 1 tbsp sugar 1




No-knead Whole Wheat Rolls
   by sgre52160



1 package (1/4 ounce) active dry yeast 1-1/4 cups warm water (110 to 115 degrees) 2 cups all-purpose flour 1 cup whole wheat flour 2 tablespoons butter, softened 1 tablespoon honey 1 tablespoon




Mom's No Knead Rolls (a Childhood Memory)
   by UltimateCook



Serves/Makes: 24 rolls Difficulty: 2 Prep/Cook Time: Up to 2 hours Ingredients: 2 packages dry yeast 1 1/2 cups warm water 1/4 cup sugar 1 t salt 1/2 c melted butter (cooled) plus softe





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.