Need something to bring to the holiday gathering?
Why not break bread with your loved ones this holiday season with this super easy, non-fussy, no-knead, set it and forget it, crusty artisan bread? It looks impressive too! People will say "Wow! You made that?!" That's because many are intimidated by the thought of making bread. But, I assure you, this is as easy as it gets. It lives up to it's name I promise.
Not into kneading or getting hands all sticky? No problem! Not into having to watch over your dough all day, folding it or handling it every few hours? No sourdough starter? No problem! This is your recipe. You will need a dutch oven to make life easier. But it can be done with a baking stone or steel and some water.
This rustic-looking, crusty bread has a slightly dense texture. It's crusty on the outside but still plenty soft inside with a nice bite to it. It won't crumble like soft wheat breads you get at the markets, it's not that soft. But perfect as toast or grilled cheese, sandwiches, or a burger even, or as croutons. It has a blend of white flour and white whole wheat flour so you're still getting some of the benefits that wheat offers. It has rosemary and garlic for a touch of holiday and you will go bonkers when you smell just how aromatic it is. It taste oh so good the day after too, toasted, with a light brush of oil or butter and some fresh garlic dipping sauce. Mmmmm.
I make bread about once a year for the holidays. This year I changed up my recipe by blending two flours together, changing the amount of yeast, adding some seasonings and herbs to give it more holiday flavor. But what remains is how easy and non-fussy this bread is. Truly a set it and forget it bread, fold it once before baking and that’s it. Super low maintenance as far as bread making goes. Happy Holidays. May your bellies be full and your hearts happy.
Scroll down for the recipe.
This is how the dough will look when all mixed together. It will be shaggy with just enough hydration.
After fermentation, and 1-2 hours before baking, rolled into ball shape, seam side up in floured banneton
Right before baking , on parchment paper. Score or cut designs at this time.
Transfer into heated dutch oven along with parchment. Close lid and bake in oven
Right out of oven after 25-30 minutes of baking. Pop back into oven without lid for 5-10 minutes until desired crustiness is achieved
Day after. Tastes great toasted with butter, oil, and fresh garlic
Prep Time: 5 minutes
Fermentation time 17 -20 hours (longer if colder) / 48 hours for more bubbles and increased chewiness
INGREDIENTS / TOOLS:
3 cups flour (1 1/2 white all purpose 1 1/2 white whole wheat -- but you can use any flour)
1/2 tsp yeast (you can use any amount from 1/4 tsp - 1 tsp and it will be fine so don't be nervous if you mis-measured. Also you can use instant yeast as well. I did because that is what I had)
1 tsp salt
1 1/2 cups water (warm, not hot, or room temperature)
Garlic powder (light sprinkle or 1/8-1/4 tsp max)
Chopped fresh rosemary
Dutch oven 3-5qt
If no dutch oven, place a pot or tray of water in the oven's lower rack to create steam, a baking steal or stone is helpful on the middle rack for the dough but not required
Banneton (if you want the pretty swirls) or bowl and towel on top
STEPS for dough prep:
1. Mix all the dry ingredients together with herbs and pour in the water. Use a spatula . The dough will look shaggy. Don't worry about it.
2. Place in container (glass or plastic) with a lid and let it rest at room temperate for about 17 -24 hours. Prep the dough the night before if you want to eat bread the next day. Ferment longer in fridge if you want more bubbles and extra chewiness.
STEPS for Baking:
Shaping the dough: After fermentation, sprinkle flour on a work surface, remove dough from container with spatular or scraper and place on work surface. Sprinkle more flour as needed on dough and on hands to keep from sticking. Use scraper to handle the dough if you prefer. Fold the dough into an envelope, bringing in the sides to touch and overlap in the middle, and folding in the top and bottom to touch or overlap in the middle. Now continue to fold in the edges that haven't been folded. Repeat this process several times until dough begins to feel a little more firm and bouncey. Look up a video if you need to. But don't worry about doing it wrong. Basically we want to stretch it a little, working the gluten structure a bit, and shape it into a smooth, taut ball.
Shape dough into round shape, smoothing out the seam underneath by pulling it towards you, then rotating it, then pulling it towards you again. Repeat until dough feels taut. When you press into it with your finger it should bounce back up. Don't worry if it's not perfect. It will taste good either way. This whole process should only take 5-7 minutes.
Dust the banneton (with or without cloth cover) with flour and place dough inside with seam side up. Cover with towel or cloth and let sit for 1-2 hours or while oven heats up.
Before baking, transfer the dough ball onto some parchment (seam side down) and slash 1/4" - 1/2" deep designs (scoring) using a sharp razor if desired.
Bake inside the warmed Dutch oven with closed lid for 25-30 mins. Then bake uncovered for another 5-10 mins or until desired crustiness. (In my oven I bake at 450 for 27 minutes and another 5 minutes uncovered)
Let cool about an hour before cutting.
Please let me know if you make this recipe, how you like it, and how you tweeked it to make it your own. Hash tag #jengodaily on instagram. I would love to see your creations! :D
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