4 INGREDIENT YEAST ARTISAN BREAD
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon yeast
- 1½ cups warm water
In a bowl, stir the flour, salt, yeast, and water until combined.
Cover with plastic wrap and let it rest at room temperature overnight. I leave it overnight, thus anything up to 17-19 hours.
Turn dough out onto well-floured parchment paper and form a ball, and let it rest for 30 minutes.
At this point, place an oven-safe baking dish (with a lid) and with high sides into the oven and preheat to 450ºF / 235ºC.
Wet your fingers with tap water, and gently and ever so slightly wet the top of the dough and sprinkle some coarse salt on the bread.
When you take the baking dish out of the oven, open and lightly spray it with some non-stick.
Once ready, just before you place it in the oven, slash an “X” on top of the bread.
Now carefully pick it up and transfer the dough to the piping hot baking dish and cover.
Bake covered 30 minutes. Uncover and bake for another 15 more minutes until you have
a perfect and nicely golden-brown crust.
Cool before slicing.
You will end up with the best crust and fresh bread.
Recipe and photo: Esme Slabs
EASY NO KNEED ARTISAN BREAD
Put all ingredients in bowl and mix with wooden spoon until it comes together, very wet and sticky. Cover bowl with plastic wrap and let stand for 8 – 24 hours (I made mine yesterday afternoon and left it overnight). Turn out onto a well-floured surface or parchment paper (easier to handle on parchment paper). Form into round ball and let rest for 30 minutes.
Preheat oven to 230 °C and put oven safe dish with lid into the oven to heat up. When ready, take dish out (I used my flat bottomed black pot), pick up the dough with the parchment paper and drop dough on parchment paper into dish, cover and bake for 30 minutes.
Remove lid and bake a further 15 minutes until top is nicely browned.
Let rest for at least 15 minutes, before slicing.
Second photo and slightly different method: Annalize Hattingh
