Sunday, August 12, 2012

Artisan Bread- No knead

I have done nothing but sweat for the past two weeks. It's not really that hot outside. Temperatures have been in the mid 80s. But I sweat drive to work in my un-a/c'd car, sweat work in a glass room compounding medications, then sweat drive back home to sweat make dinner in my apartment that has been soaking up heat all day.

So I've had quite a few bun days recently.

And don't ask me why I decided to bake bread one night, because I don't know. There was absolutely no logic in that decision, and my house hasn't cooled down since.

All you need to know is this recipe is beautifully simple, and doesn't require kneading or a bread machine. The crust is crusty, and the inside is soft and has a great crumb.

maybe just wait til the winter to try it out.  to avoid sweat dripping in your dough.

Artisan Bread

adapted from Baking Glory


3 cups Lukewarm Water
1½ tbsp Yeast, active dry
 1½ tbsp Salt
6½ cups Flour, all purpose

1. In a medium bowl add the warm water, salt and yeast and stir together.

2. In the bowl of your mixer add all the flour, then pour the yeast mixture over and mix using the dough hook, until it’s all well incorporated.

3. Place the dough in a large plastic container, it needs room to rise, and put the lid on it, but do not close completely, there needs to be one corner left open to let the gas escape. Alternatively, you can use a large bowl, covered well with plastic wrap and poke a couple small holes in it's top using toothpicks.

4. Let the dough rise for 2 hours.

5. The dough will be very sticky and elastic. It is recommended to bake this on a stone, however a regular baking sheet will work just fine. Cover the baking sheet, or stone with parchment paper.

6. Put some flour on your hands, and divide the dough in two pieces. Shape the dough into the desired form for your bread and place it seam down on the baking sheet. Sprinkle some more flour on top of the loaves and let them rest for another 30 minutes so that they can rise a bit.

7. Preheat oven to 450° F / 232° C. Before placing the bread in the oven, add a pan with a cup of water and put it on the bottom rack. Slash the top of your bread, to allow gases to escape.

8. Bake it for 30 to 35 minutes. The water will allow for the bread to form a nice crusty top.
Cool it on a rack before serving.


  1. Replies
    1. thank you! and thanks for stopping by !

  2. I love making artisan bread... try adding chunks of smoked gouda and jalapenos some time. It'll knock your socks off!

    1. oh my.. what a great idea! i cant wait to experiment! thank you for sharing!

  3. Looks so good! There's nothing better than the smell of fresh banked bread. Thank you for sharing this at my Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse

  4. My stomach is growling looking at these pictures. Literally growling! Guess I should have more than just coffee for lunch! I was just thinking about getting back into making 5-min a day bread. We did it when we were both working full time. As Jeff gets ready to start teaching suddenly taking the time to kneed and mix bread just seems like too much. Only problem is I got rid of the container we kept the dough in in the fridge.

    Thanks for linking up last week! We hope you'll join us again for Eat Make Grow:


  5. Thank you for participating in Show Your Stuff, you are invited to come back:


Thank you for your sweet comments. They brighten my day!

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