Easy Overnight Crusty Artisan Bread
So I have been seeing these recipes all over the internet for an overnight easy artisanal bread that requires no kneading and only with a few ingredients. Well, I needed a good crusty bread to bring to my cookbook club the other night and figured I would give this a try. Damn if this isn’t a miracle way to make the ultimate crusty, gorgeous, soft and chewy on the inside artisan bread!
This bread is baked in a Dutch oven or a heavy covered casserole dish. There are only 4 ingredients. It does require a little prep in the sense that you need to know ahead of time that you want to make this as you have to let the dough sit overnight. Other than that, this truly is a super easy way to get the kind of bread we all crave and shell out big bucks for at the store.
I purchase my flour and yeast at the discount store so one loaf of this bread costs me about $1.50 to make (including use of my oven). Since the cheapest artisan bread is no less than $5 at the store, this sure is a cost-effective way to keep my family bread happy. Besides, this bread is so easy and disappears so fast in my house that I usually double, and sometimes triple this recipe. Making more of this dough is no problem at all. So, try this out and let me know what you think!
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon rapid rise yeast
1 1/2 cups warm water
The Night Before:
Put all of the ingredients in a large bowl. Mix until it is a gooey dough. Cover with plastic wrap and a towel and place somewhere warm overnight.
The Next Day:
Preheat your oven to 450°F. Once the oven has reached 450°F place your Dutch oven (with the lid) in the oven for 30 minutes.
While your dutch oven is getting hot, remove your dough from the bowl – you do this by dumping out the dough (simply tip it out of the bowl and it will slowly dump right out) onto a generously floured surface.
Once the dough has dumped out onto the surface, use floured hands to gently shape the dough into a loose ball. Don’t knead the dough, just shape it so that it is covered in flour and round.
Cover with plastic wrap and let the dough sit until your dutch oven is ready.
Once your dutch oven is ready, remove it from the oven with oven mitts (remember, it is HOT). Using floured hands, pick up your dough and plop it into the dutch oven.
Now, put the top back on the dutch oven and place it back in the oven and bake for exactly 30 minutes.
After the 30 minutes, remove the top of the Dutch oven.
Place back in the oven for an additional 15 minutes. Once the 15 minutes are up, remove the Dutch oven from the oven and using oven mitts, remove the bread and place on a surface to cool.
You can check to make sure the bread is done by “thumping” the bottom of the bread and if it sounds hollow it is done – BUT, you won’t have to check because you can tell it is done by the super crispy crunchy crust and the amazing smell of this baked bread! Also fun, sometimes when you take the bread out you can actually hear it baking…it is really the air pockets bursting but it sounds so great and smells amazing!
There. Done. Amazing!
Once you have played with this recipe a bit, then you can get really creative! I have made this same recipe but with little twists like adding parmesan cheese and herbs, or finely chopped sun-dried tomatoes and rosemary. You really can’t go wrong with this recipe so have fun playing!
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