Are you dreaming of crusty, artisan bread but intimidated by the kneading and lengthy processes? Then this 80 hydration no-knead artisan bread recipe is your answer! This easy recipe delivers incredible flavor and texture with minimal effort, making it perfect for busy weeknights or weekend baking adventures. Get ready to enjoy the delightful aroma of freshly baked bread filling your kitchen – and the satisfaction of making something truly delicious from scratch. This recipe is a fantastic example of healthy meals and homemade cooking made simple.
Ingredients:
- 500g strong bread flour (high protein content is key!)
- 400g lukewarm water (around 25°C or 77°F)
- 10g salt
- 5g active dry yeast (or 15g fresh yeast)
Instructions:
Step 1: Combining the Dough
- In a large bowl, combine the lukewarm water and yeast. Let it sit for 5-10 minutes until foamy. This simple step ensures your yeast is active and ready to work its magic.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms. Don’t worry about achieving a smooth dough at this stage; a few lumps are perfectly fine.
Step 2: Bulk Fermentation
- Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for at least 4-6 hours, or even overnight. The longer it rests, the more flavor it develops. This is a crucial step for achieving that wonderful artisan texture.
Step 3: Shaping the Dough
- Lightly flour your work surface. Gently turn the dough out onto the floured surface. Avoid excessive kneading; simply fold the dough over itself a few times to create some structure. This is a critical difference from traditional bread making; the long fermentation time means less handling is required.
Step 4: Proofing the Loaf
- Place the shaped dough into a well-floured banneton basket (or a bowl lined with a floured tea towel). Cover and let it proof for another 2-3 hours, or until almost doubled in size.
Step 5: Baking the Bread
- Preheat your oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes. This ensures a nice, even heat distribution for a perfectly crispy crust.
- Carefully remove the hot Dutch oven from the oven. Gently transfer the dough from the banneton into the Dutch oven.
- Cover the Dutch oven and bake for 30 minutes.
- Remove the lid and bake for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 6: Cooling and Enjoying
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. This allows the crust to crisp and the inside to set properly.
Tips for Baking Success:
- Water Temperature: Make sure your water is lukewarm; too hot will kill the yeast, while too cold will slow down fermentation.
- Flour Type: Using a strong bread flour with a high protein content is essential for achieving good structure and rise.
- Patience is Key: Allow sufficient time for both bulk fermentation and proofing. This is where the magic happens!
- Oven Temperature: Accurate oven temperature is crucial for a well-baked loaf. Using an oven thermometer is recommended.
Variations:
- Add-ins: Incorporate herbs, seeds (sunflower, pumpkin), or dried fruits into the dough for added flavor and texture.
- Different Shapes: Experiment with shaping your dough into rolls, baguettes, or focaccia.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: Approximately 7-8g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 3-4g
This 80 hydration no-knead artisan bread recipe is a testament to the beauty of simple, delicious food recipes. It’s a perfect addition to any meal, from quick dinner ideas to more elaborate feasts. Enjoy the process and the delicious results! It's a fantastic healthy meal choice, easily adaptable to different tastes, and a great example of how homemade cooking can be both rewarding and straightforward. Give it a try, and share your baking adventures!