The best ever no knead artisan bread - Dietician in Morningside, Sandton
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The best ever no knead artisan bread

no knead artisan bread

The best ever no knead artisan bread

Welcome to sandtondiet and to this week’s no knead artisan bread.

With life as busy as it is, it is great to have homemade food that is quick and easy. The preparation for this bread took under five minutes! It’s left to do its thing overnight. And when you wake up in the morning your dough is ready to use.

The beauty of this homemade no knead rustic bread is that it has no additives, no preservatives and you can control the amount of salt that you add. It also doesn’t have any salt.

Because it’s a no knead artisan bread the dough is very sticky and is not like dough that you knead.

Although this recipe really isn’t labour intensive at all it is worth the effort. This no knead artisan bread tastes just like that delicious bread that you are given in a restaurant.

Needless to say my house smelt gorgeous too! As soon as I try the wholewheat version of this bread I will let you know how it goes.

If you would like some other homemade bakes that will also make your home smell wonderful then try out this double-dipped baked french toast or The best ever sugar free scone recipe 

I hope that you enjoy this no knead artisan bread as much as we did.

Until next time, Leanne xoxo

 

The best ever No knead artisan bread

 

3 ½ c all purpose flour
1 ¾ c water
1 tsp salt
½ tsp salt

 

Method

 

  1. Whisk the flour salt and yeast so that the ingredients are well mixed
    2. Add the warm water until you have a sticky dough (the dough is meant to be quite rustic and it is not smooth)
    3. Lightly oil a bowl and place the dough into the bowl
    4. Cover the bowl with a lid or plastic wrap and leave it for 12 – 18 hours to rise
    5. Lightly oil an iron Dutch oven pot and place it into the oven to heat up for 30 minutes
    6. Once the proving time is done you have a very sticky and bubbly dough
    7. Flour your hands and a clean surface in your kitchen and scrape the dough out
    8. Roughly shape the dough into a ball and place it on a piece parchment or baking paper.
    9. When the pot is heated lift up the corners of the parchment paper and gently place it into the pot (make sure not to burn yourself!)
    10. Place the lid onto the pot and place in the oven for 30 minutes
    11. Remove the lid and continue cooking for 15 – 20 minutes or until the bread is a golden brown colour

 

 

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