I really dislike kneading dough. It's sticky, it's messy. It's uncomfortable. Which is why I love this recipe -- there's absolutely no kneading involved. You will get a beautiful, artisan boule shaped bread that will impress yourself your and your loved ones!
It will require a dutch oven. However, there are ways to get around it even if you don't have one.
This bread is great for sandwiches, a bread bowl even. I love to slice it up, toast it, and serve it with bruschetta or cheese dip. Brush it with some butter and turn it into garlic bread. The options are endless.
Prep Time: 5 minutes
Fermentation time 17 hours / 48 hours for more bubbles and increased chewiness
Servings: 5-7
INGREDIENTS / TOOLS:
3 cups flour
1 tsp instant yeast
1 tsp salt
1 1/2 cups water (warm, not hot, or room temperature)
Dutch oven 3-5qt
If no dutch oven, place a pot of water in the oven's lower rack to create steam, a baking steal or stone is helpful on the middle rack for the dough but not required
STEPS for dough prep:
1. Mix all the dry ingredients together with and pour in the water. Use a spatula . The dough will look shaggy. Don't worry about it.
2. Place in container with a lid and let it rest at room temperate for about 17 -24 hours. Prep the dough the night before if you want to eat bread the next day . Ferment longer in fridge if you want more bubbles and extra chewiness.
STEPS for Baking:
Warm Dutch oven at 425-450 for 30 mins inside the oven. Line Dutch oven with parchment (optional).
Sprinkle flour on a work surface and place the dough on top. Sprinkle more flour on dough to keep from sticking to hands. Shape dough into round shape, tucking the edges under neath and smoothing out the seam at the bottom of the dough ball as much as possible. Don't worry if it's not perfect. It will taste good either way.
Let the dough ball rest covered on top of the oven while it warms. (30-40 minutes is good). Dough will rise slightly again but don't worry if it doesn't.
Then sprinkle flour on the dough right before baking and slash 1/4" - 1/2" deep design on top. 2-3 slashes work well but heck do what you like. It's your bread.
Line the dutch oven with parchment and sprinkle some semonila flour or corn meal on the bottom. Or just regular flour. This helps keep the dough from sticking again and gives it that rustic artisan bread shop look. Sprinkle a little on top too if you'd like.
Bake inside the warmed Dutch oven with closed lid for 20-30 mins. Then bake uncovered for another 5-10 mins. (In my oven I bake at 425 for 25 minutes and another 5 minutes uncovered)
Let cool about an hour before cutting.
**When you get comfortable with making this bread you and want to experiment you can try adding in fun seasonsings like garlic powder for flavor, nuts, seeds and herbs like rosemary.
Please let me know if you make this recipe, how you like it, and how you tweeked it to make it your own. Hash tag #jengodaily on instagram. I would love to see your creations! :D
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