However, it is so delicious we eat any and all loaves. My family loves a couple of day cold rise the best. The longer it rises in the fridge, the more like sourdough it tastes.A ball the size of a large grapefruit is the correct size.Check out a dough proofing box for multiple loaves. This rustic bread recipe can be doubled or tripled successfully if you have a large enough bowl.To bake, take the dough out and place on parchment before heating the oven so it gets to room temperature.Proof the bread on the counter for 8 to 10 hours or in the refrigerator for several days.Use 1 teaspoon instant yeast instead of 2 teaspoons in quick-rise method.Overnight Version (Creates a Yeastier Loaf) It will be hard to wait, but you will wreck the loaf by cutting into it immediately. Bake, covered, for 35 minutes. Then, anywhere from 5 to 10 minutes uncovered (this is a personal taste issue about the crispness of the crust). Let the bread rest 30 minutes. Remove the pot from the oven. Place the parchment paper and dough into the Dutch oven and replace lid.Cover with the plastic wrap and let rest until pot and oven are up to temperature. Use the sharp edge of the scraper to score lines in the dough. (It will be sticky but try to preserve the proof.) Dust the top with flour and, using a dough scraper, gently fold the dough over and create a round boule. Dust a large square of parchment paper with flour and turn out the dough carefully.At the 2-hour mark, preheat the oven to 450 degrees F with the covered Dutch oven inside.Cover with plastic wrap and put a towel on top to proof for 2 hours. This dough will be wet and shaggy, also very forgiving. Using a wooden spoon or Dutch dough whisk, blend warm water into the dry ingredients. Mix the dry ingredients in a large bowl.3 1/2 cups bread flour (in a pinch, I use all-purpose flour, but it is not our favorite).We make a loaf daily for our family of five. Theoretically, the bread lasts for a few days in a plastic bag. The sense of satisfaction that this simple act of bread baking gives is indescribable. Try this easy three-ingredient (not counting the water) artisan no-knead homemade bread recipe – you will love it. In these inflationary times, you do the math: Artisan bread is $7 at our local store! I have literally baked a dozen loaves in the last three weeks. Thus began my obsession with rustic, no-knead artisan bread.
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