This bread is amazing. Seriously. It will blow your mind. Just a few ingredients and you’ve got a super yummy, fresh-baked loaf of bread. Never buy another loaf of artisan bread from the grocery store again!
This is not an original idea by any means. I have seen similar recipes on Pinterest and on various blogs. I used the recipe over at Simply So Good: Crusty Bread. I won’t go into all the details she does…but if you want more ideas on what to bake it in, or what other flavors to add, check out her post.
Here we go…you will need:
-3 cup of flour (regular white unbleached)
– 1 3/4 tsp salt
– 1/2 tsp yeast
– 1 1/2 cups water
*The only thing you have to remember about this recipe is that you need to give it 12-18 hours to rise. So plan ahead! I like to mix mine up the night before and bake the next day, about mid-day.
Combine the flour, salt and yeast in a large bowl. Add the water and mix together until combined. Cover with plastic wrap and leave on the counter, unrefrigerated to rise, 12-18 hours. It will be a big gooey mess, but that’s ok. Just walk away and let it do its magic.
After 12-18 hours it should have puffed up nicely and look very sticky. It’s perfect.
Preheat your oven to 450 degrees and once preheated, place your pot in the oven for 30 minutes. I used my crock pot insert because I don’t have a gorgeous Le Creuset (yet!) like she suggested. After putting your pot in the oven, dump out the dough onto a heavily floured surface and shape it into a ball. Let it rest (no kneading!) and put the plastic wrap over it. And you really don’t need to grease your pot, the dough doesn’t stick a bit.
Once your pot has preheated for 30 minutes carefully take it out (remember, it’s really hot!) and drop your dough into the pot. Put on the lid (or cover with foil) and bake for 30 minutes.
After baking, carefully remove the pot and using pot holders, remove the bread to cool on a wire rack. Admire your gorgeous work and how wonderful your kitchen now smells.
See? Could it be any easier?? We enjoyed this loaf with big bowls of soup on a cold night, and the next night sliced thin for paninis.