No Knead Italian Rustic Bread - Recipe Has been Corrected!

Recipe by Emjay99
READY IN: 3hrs 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I like to prepare this with my Kitchenaid dough hook.
  • Place flour, salt, sugar and yeast in the mixer bowl. Add the water.
  • Using the dough hook and the "stir" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated. You can do this with a wooden spoon or spatula just as effectively.
  • Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.
  • Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
  • Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
  • You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
  • A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
  • When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
  • Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.
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