Picture from Don't Waste the Crumbs website.
Overnight Artisan Bread
3 cups flour (all-purpose or a mix of all-purpose and whole
wheat)
1 ¼ tsp salt
¼ tsp yeast
1 Tbs Olive oil (optional) Double the recipe to bake in a 6Qt. dutch oven.
1 5/8 cup water
Optional: Kosher salt
Mix dry ingredients together in a large bowl, then add water
(and oil) and stir until combined but do not knead. Dough will be moist and shaggy. Cover bowl tightly with plastic wrap and let
sit on the counter overnight (12-18 hours).
The next morning, with a spatula or bowl scraper, scrape
down the dough and fold it over twice, then cover with plastic wrap and let it
rest for 15 minutes.
“Shape” the loaf by turning the dough out onto a lightly
floured surface and fold two opposite sides into the middle, then fold the
other two opposite sides into the middle.
Turn the loaf over so the smooth-ish side is up and place it on a large
square of parchment paper. It may not
look very pretty at this point, but it won’t matter. Cover with plastic wrap and let rise for one
hour.
While dough is rising, place a dish or dutch oven with a lid
into the hot oven and heat oven to 500 degrees.
The baking dish needs to get very hot.
When dough has risen, remove the plastic wrap and sprinkle the top with
kosher salt, if desired. Lift the
parchment paper with the loaf on top and place it directly into the dish. Cover with the lid and bake for 30
minutes. After 30 minutes, remove the
lid and bake for an additional 10 minutes.
The crust will be fairly dark.
Use a large spatula to remove the loaf from the dish (the parchment
paper will be brittle and tear) and let it cool on a wire rack. Do not put it in a plastic bag until it is
completely cool. For easier cutting and
prettier slices, turn the loaf on its side when slicing.
*This recipe can easily be doubled and baked in two separate
dishes or in one larger dutch oven
(6 Qt.). Divide the dough in half before “shaping”
and put on separate squares of parchment paper to rise.
We purchased a green dutch oven from amazon.com. We love it!
Recipe shared by Robin.
