There are still certain things I miss about living in the city. Mainly friends and food. Out of the foods I miss, good bread is high on the list. Ciabatta is at the top. And a specialty Italian flatbread I loved having sandwiches on for lunch. The memories of the other breads are fading, but there were many.
I can still get good breads on occasion at our local co-op. Some days of the week are better, and I honestly haven't figured out which days those are yet. And the price on those breads... well lets just say it isn't cheap. There has been a recipe I have run into several times this past year for a supposedly simple easy overnight crusty artisan bread. I had pinned it, but blew it off since I really didn't think it would A. be all that easy and B. be really all that good. This winter I stumbled across another version of the recipe at Vermont Farm Heart. She had me convinced that I could make this bread, so I tried it. We loved it! The first loaf didn't last more than a couple of hours.
If you haven't tried this type of bread yet, it really is worth your time.
It's simple as simple can be.
Chewy, Crusty, Perfection.
Overnight Crusty Artisan Bread (Source: Vermont Farm Heart)
3 cups all-purpose flour
1 tsp salt
3/4 tsp. rapid rise yeast
1 1/2 cups warm water
***Note*** You will be moving your Dutch Oven around a couple times, and it will be very hot, so keep your hot pads close by all the time!
In large mixing bowl, combine dry ingredients. Add water and mix until completely combined. You will have a gooey and messy dough at this point. Cover bowl with plastic wrap. Lay dish towel over top, and set in a warm place in your kitchen over night. (I have let this set for 12-15 hours).
When you are ready to bake the bread, preheat oven to 450 degrees. Set dutch oven in oven for 30 minutes to preheat. Meanwhile, on to a heavily floured surface, turn out dough and shape into a ball. Make sure that it is covered in the flour. It won't be pretty, but that is ok! Cover with plastic wrap and let rest.
When Dutch Oven is preheated, remove from oven and place dough in center, put the lid on the dutch oven, and bake into the oven for 30 minutes. After 30 minutes, remove lid and continue baking for another 15 minutes.
Remove from oven. Bread should be golden, and when thumped on the bottom, it will sound hollow.
Let cool a bit, then enoy!
Sharing this at:
Treasure Box Tuesday
In and Out of the Kitchen
The Yuck Stops Here
Foodie Friends Friday