No Knead Artisan Bread

wonderful double rise

I found some instant yeast at the grocery store and set about making this bread that I saw on Natalia's blog. Natalia was inspired by Sally's Baking Addiction.  Coincidentally I had browsed this same recipe on my own the day before.  I noticed that Sally used instant yeast and decided to try her recipe directly. It is a fantastic beginner bread recipe, I may just stay at the beginner level as it is easy and absolutely delicious!

For your information, 'Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.' I got this information from this link.

Here are my notes based on Sally's recipe if you would like to try this easy no knead bread:

3 1/4 c flour

2 tsp instant yeast

2 tsp coarse salt

1 1/2 c cool water 70 F or even room temp, just not warm

corn meal for dusting the baking pan, optional

In a large bowl mix flour, instant yeast, coarse salt  with  a whisk

pour in cool water

mix together with a spatula, may need to add a couple more teaspoons of water until all the flour is blended in, the dough may be sticky

shape into a rough ball (I just used the spatula, never touched the dough too much)

cover with plastic wrap and allow to rise 2-3 hours until doubled

put in fridge overnight for 12 hrs to 3 days

add a dusting of flour and cornmeal to the baking sheet

(can line baking sheet with parchment paper beforehand to prevent sticking)

place dough on tray, cut dough in half, shape rolls (no need to turn them over in the dusting flour)

loosely cover, rest 45 mins

make 3 scores 1/2"deep across each roll (I used the edge of my spatula as it is so sticky)

pour boiling water into a bake pan and place on the  bottom rack of oven for a more crispy texture

bake in a preheated oven  425F 15 mins (in my oven)  until crust is golden brown (gently tap loaves if they sound hollow,  bread is done)

Eat warm!

NB Sally's recipe says 475F 20-25 mins