Ingredients
4 cups unbleached flour
1 1/2 teaspoons salt
1 (2 1/4 teaspoon) packet active dry yeast
2 tablespoons extra virgin olive oil
1 3/4 cups hot water (about 105 degrees)
Method
Sources
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dataset
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Gathered
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Revolutionary no-knead method — artisan bread, minimal effort
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Revolutionary no-knead method — artisan bread, minimal effort
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Precision bread baking — detailed formulas, troubleshooting
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in a large bowl mix together flour, salt, and yeast, and form a well in the bottom. pour in water and add the oil. with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed. work it into a ball with your hands and place on a floured work surface. the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic. rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours). turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles. divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes. bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.