No Knead Overnight Artisan Bread

• active time: 8 hours 15 minutes
• total time: 9 hours

Ingredients

3 cups all-purpose flour

2 tsp salt

1 tsp active dry yeast

1 ½ cups room temperature water

vital wheat gluten* – 1 Tbsp per cup flour (optional)

Directions

Combine flour, salt, and yeast in a large mixing bowl and stir to combine.

Add water and mix well. The dough will be hard to stir and shaggy, not smooth like traditional bread dough.

Cover with a towel and let rise overnight, 8 to 18 hours. The sticky dough will bubble and rise.

When you’re ready to make bread, flour your hands and your working surface and turn the dough out. Without kneading the dough, gently form it into a ball. Cover with a towel and allow to rest for one hour.**

After the dough has risen for 30 minutes, preheat the oven to 450F and put your Dutch oven or oven-safe pot (that has a lid) inside to preheat. Do not put the lid on the oven. Preheat for 30 minutes.

When the dough has rested for an hour, and the pot has preheated, remove the pot from the oven. Carefully lift the dough from the surface and place it into the pot. If your pot is stainless steel and not lined, you can line it with a piece of parchment paper first.

Replace the lid and place the pot back in the oven. Bake for 30 minutes with the lid on.

Carefully remove the lid and bake for another 15 minutes, or until the top is golden brown.

Allow to cool completely (at least 30 minutes in a spot where air can flow freely above and below).

Nutrition

• Calories: 115