No-Knead Artisan Style Bread
This crusty bread undergoes a lengthy, slow fermentation, just like you would find in an artisan bakery, to give it its complex flavors and chewy interior.
Combine the flour yeast and salt in a large bowl and mix to combine.
Add the water and herbs if using and mix well.
The dough will be very sticky and shaggy-looking.
Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
Generously flour a work surface.
The dough will have risen and will be covered in bubbles.
Transfer the dough to the work surface and dust it with flour.
Fold the dough in half and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
ArnoldGreg March 1, 2024
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