| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 12-18 hours |
| Servings |
loaf
|
Ingredients
- 3 Cups White Flour
- 1/2 tsp Yeast
- 1 1/2 tsp Salt
- 1 1/2 Cup Water room temperature
Ingredients
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Instructions
Prep Work
- Mix the dry ingredients together.
- Add the water and mix until all flour is incorporated. The dough will be a shaggy mess. That's good!
- Cover the bowl with saran wrap and put in a warm place for 12 to 18 hours to rise. The finished dough will have risen into a smooth dough with lots of bubbles.
Preparing to Bake
- Put your covered pot into a COLD oven and set for 450 degrees. Heat the pan and lid for 30 minutes.
- Use the waiting time to roll out the dough from the bowl onto a heavily floured surface. The dough is SUPER sticky so I use a spatula.
- You do NOT knead this bread! Yay! All you do is make sure every surface of the dough is covered in flour. Shape it and then shake off the extra flour before you place it on a piece of parchment paper.
- Gently cover the bread with saran wrap and let it rest while the pan is heating up.
Baking
- When your pan is hot, pull it out and gently drop the parchment paper and bread into the pan and cover.
- Bake at 450 degrees for 45 minutes with the lid on.
- When done. place bread on a rack to cool. You don't want to cut into the bread too soon because it's so hot and still a little too soft on the inside to slice nicely.
- After about 20-25 minutes, it's perfect to slice into!
How We Like to Eat Easy Artisan Crusty Bread
- Our favorite way to eat this bread is to dip it in a garlic, oil and vinegar. Heat 1/4 cup avocado or olive oil in a pan and add a few cloves of minced garlic. Heat until the garlic is caramelized. Remove from heat and pour into dipping dishes. Add balsamic vinegar to preferred ratio and then dip. Oh baby is that good!
Recipe Notes
I can’t wait to hear how you love this bread!
