Rustic No-Knead Bread Recipe
I baked bread for the first time in many many many years. The truth is I am just not the person who can wait for days for something to be ready, I just can’t do it. So I made a no-knead bread, the kind that grandma used to bake really quick when we ran out of bread.
The smell of baking bread and the crackling sound of the crust when it comes out of the oven is simply irresistible to me.
This bread recipe is even easier than pizza dough, so easy in fact that a kid can do it, with supervision of course. All you need is: flour, yeast and water plus your old pizza stone, you know the one I asked you to buy when we made the rustic pizzas !
So pull out that fine extra virgin olive oil to do some serious bread dipping tonight.
- 3¼ c organic all purpose flour
- 1½ c warm water
- 2 tsp dry yeast
- 1½ tsp sea salt
- 2 tbs semolina flour
- Add the all purpose flour, yeast and sea salt to the bowl of your kitchen aid mixer. Mix in the water and stir on low speed with the paddle attachment until incorporated, about 10 seconds. Cover the bowl loosely with a kitchen towel and let it rest at room temperature for 3 hours. ( you may leave it overnight as well but it is not necessary )
- After 3 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour then shape it into a round loaf by folding it over on itself a few times.
- Sprinkle a pizza peel or a cardboard box with some semolina flour and place the loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.
- Heat up the oven for at least half an hour to 450 F degrees with the pizza stone in it. Also place a baking dish with a cup of water in it on the bottom rack to create steam for a crispy crust.
- Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for 25 to 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before cutting into it.