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This crusty bread gets its complex flavors and chewy interior from a long, slow fermentation--just like you'd get from an artisan bakery.
Looking for the easiest way to bake fresh bread? Look to this no-fail no-knead bread recipe for the perfect weeknight solution.
Baked crisp and golden in a Dutch oven, this easy white bread loaf requires simple ingredients and preparation.
No-knead bread makes for a simple bread recipe that is delicious and well worth the wait. Find our top 30 no-knead bread recipes and tips.
I made few no knead bread in the past and this recipe is the best . Easy and simple. Bread came out very very crusty in the outside and soft and chewy in the inside, it looked similar to bread from fancy NY bakeries . I read all reviews and comment and I decided Just gonna do exact recipe steps . Other reviews that give bad review basically seem not familiar with baking sticky dough . So that my advice: Don't worry how sticky it is just flour your hand and don't worry how it shape look pre baking , just dump the dough in the Iron cast dutch oven pan and it will shape it self .(yes and I said dump it) I read other review say no need to cover the pan and I disagree . The reason you cover it because of the steam that going to drip back in to the dough and give the great crisp bakery style we looking for . If you ever see the Lodge Iron Cast cover u will understand the kisses look like dots and that is mainly for the steam to fall back to the pan . Other review give the recipe very poor review because the doug
WONDERFUL bread! Mine ended up sitting for closer to 36 hours - just because I didn't have time to bake it. I used a silicon spatula to gently scrape the dough onto a well floured silicon mat. Gently floured the top of the dough, it is sticky and gently stretched into a rectangle and then folded in thirds, like a business letter. Then folded again to form a square and used floured hands to gently turn it into a round. I let it rise on the mat, covered with a cotton tea towel for 2 hours. I used a round enamel covered Le Creuset - pre-heated and followed the directions for baking. It had a wonderful crisp chewy crust and a soft tender, holey crumb. It rose beautifully and was just the most perfect golden loaf. Thanks - this is a keeper!
This bread might have been good, if I could have extricated it from the baking dish. I cooked the bread in my Le Creuset enamel coated dutch oven, but the bread stuck so badly, we could not get it out to eat it. The recipe indicates that the baking dish should be ungreased. If so, then you need to shake a lot of flour into the dish to have any hope of getting the loaf out. So disappointing. The instructions should emphasize the need to flour the baking dish or use cornmeal to keep the loaf from sticking.
If you follow the directions to the letter, you will have an amazing loaf of bread. We loved it Perfect for Easter