Welcome to The Rose Garden of Greens, a family owned and operated farm and CSA in Lachine, Michigan.

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This crusty yet chewy bread is my go-to bread recipe. It’s perfect with a hearty soup or paired with a tart goat cheese. We personally like it simply slathered in butter, fresh out of the oven.

No-Knead Artisan White Bread

Prep Time: 1260 minutes
Cook Time: 45 minutes
Total time: 21 hour 45 minutes

Ingredients

  • 3 cups bread flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon active dry yeast
  • 1 1/2 to 1 3/4 cups cool water, divided
  • Coarse cornmeal for dusting (optional)

Instructions

1. Whisk flour, salt and yeast in a large mixing bowl.
2. Add 1 1/2 cups water, and stire with rubber spatula. Add remaining water (and possibly more) as needed until you have throughly mixed, wet, sticky mass of dough.
3. Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.
4. After 12 to 18 hours have passed, your dough should be dotted with bubbles and more then doubled in size. Dust wooden cutting board with bread flour and , using plastic dough scrapers (or spatula), scrape dough loose from sides of bowl and turn out onto board in one piece. (Dough will be loose and sticky, but do not add more flour). Dust top of loaf lightly with a little flour and cover with a clean cotton or linen tea towel (terry cloth with stick and leave lint on the dough). Let dough rise for another 1 to 2 hours.
5. About 30 minutes before second rise is complete, place cast-iron pot, without lid, on rack positioned in lower third of oven — not at the very bottom — heat oven to 475 F.
6. Once oven has reached 475 F, remove pot using potholders. Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot.
7. Uncover dough, gently shape dough into ball by folding it over onto itself a few times. Carefully lift or roll dough into hot pan. Cover and bake for 30 minutes.
8. After 30 minutes, uncover and bake for another 15 minutes, until loaf is browned. Remove pot from oven, carefully remove hot bread from pan and let cool 1 hour before slicing.
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