Crusty Artisan-Style Bread
3 cups unbleached all-purpose flour
1 3/4 teaspoons salt
1/2 teaspoon fast-rising yeast
1 1/2 cups water
In a large mixing bowl, mix together flour, salt, and yeast. Add water and mix until a shaggy, hard-to-stir dough forms. Cover the bowl with plastic wrap and set it aside in a warm, dry location for 12-18 hours. It will rise slowly... very slowly... but look what happens:
Remove the pot from the oven and drop in the dough. Shake the pot a bit to distribute the dough, but don't worry if it's a bit uneven - it will tend to even out during the cooking process. Replace the cover & return the pot to the oven for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes. Remove bread from the oven and place on a cooling rack to cool.
Don't be afraid to experiment, either. I made a second loaf in a smaller Dutch oven, this time snipping in some fresh rosemary and a tad of minced garlic.
If you want to continue to experiment with "kneadless breads", do a web search - there are a host of recipes popping up out there. But as I said to start with, this particular recipe is by far the easiest I've found, and it'd darn good besides!
I told you this week's "wordless Wednesday" linky was unwordless, but I hope you enjoyed the photos & I hope you'll try the bread - the house smelled amazing, and the bread got rave reviews! Now let's see your photos!