artisan bread
This is a no-knead bread, baked in a 3 quart dutch oven!
- 1 1/2 cups lukewarm water
- 1 1/4 tsp salt
- 1 1/2 tsp quick rise yeast
- 2 cups unbleached bread flour
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
Pour water into a large bowl. Add salt and yeast. Mix flours in another bowl. Add flours to water mixture. Stir with wooden spoon until just wet and all of the dry ingredients are incorporated (about a minute).
Cover bowl and let dough rise for about 2 hours in your oven with the light on (no heat) and dough has doubled in size.
Either put the dough in the refrigerator overnight or proceed with the following steps.
Lightly flour a piece of parchment.
Remove dough from the bowl. Gently shape dough into a ball and place on the floured parchment paper.
Place dough and parchment in a bowl approximately the size of your baking pot for another rising before baking. Sprinkle dough lightly with flour or bran and cover with a plate or plastic bag.
After the dough has risen approximately an hour (almost doubled), set oven to 450°F and place the empty baking pot in the oven to preheat. Let the dough rise for another 30 minutes.
Open oven, remove lid from the baking pot and carefully lower the parchment paper with the dough into the pot.
Using a sharp blade, score the top of the loaf however you want.
Cover with the lid. Bake for 30 minutes covered. Remove lid and bake for an additional 20 - 30 more minutes.
Remove the baked loaf from the baking pot and place on a rack to cool completely before slicing.
Recipe Hints
- When handling prepared dough, wet hands to prevent sticking
- Scrunch the parchment paper into a ball to make it all wrinkled - this prevents the parchment paper from making dents in the sides of your dough
