I've Got A Crush On You Valentines Inspired No Knead Artisan Bread Recipe

When I lived in Italy for 18 months, not only did I fall in love with the Italy people, I fell in love with the food. Oh the food! We would be invited over to their homes for genuine Italian meals and each course was spectacular. One of my favorite things though was the bread. In more than one Italian home, when we had a meal, they would have a spread of various types of artisan bread on the table. 

I tend to be a bit of a snob with Italian foods and breads now that I've had the real thing and I've got to tell you. The Artisan Bread recipe I'm about to share with you is hands down, the best one I've tasted since being in Italy. 

No Knead Artisan Bread

You will need in addition to the following ingredients, a tupperware type bowl with an air type lid and a 4 to 8-quart heavy COVERED pot (pot with lid), such as a cast iron dutch oven. It will need to be able to withstand heat of up to 450 degrees. 

Dry Ingredients: 

3        cups       All Purpose Flour* (450 gr)

1/4     tsp           instant yeast (like SAF)

2        tsp           Real Salt (1 1/4 tsp if using table salt)

3/4 cup white chocolate chips & 3/4 cup craisins 

 

Mix above ingredients (if you'd like to make plain bread, OMIT the Craisins and the White Chocolate Chips. 

 1 1/2       cups       Cold Cherry Soda (333 gr)

IF YOU ARE MAKING PLAIN BREAD INSTEAD OF SODA DO THIS:

1 1/2      cups    Cold Water (333 gr)

1/2         tsp      Red wine vinegar  (adjust to taste) - (any vinegar will work)*

* This gives the bread a more sour dough type taste. 

Stir all the above ONLY until combined

I like to use a Dutch Bread Hook when I do this, but a whisk will work. 

 This is what your dough should look like: 

OR if you are making plain bread, this is what it should look like:

 Your dough will be shaggy and sticky…  cover bowl with lid. At this point I like to use a dry erase or washable marker to mark the time I covered it. 

 Let dough rest for at least 12 hours up to 18 hrs, @ about 70°. When surface is dotted with bubbles, dough is ready. (Longer times may be needed in cooler weather) This is what your dough will look like after it has rested long enough. 

After the 12-18 hr rest…  Place dough on well floured work surface and sprinkle dough with a light dusting of flour… you now want to create a surface tension by gently kneading the dough (about 7-8 kneads). Seriously, I only ever do 7-8 kneads! 

Spray a second large bowl with a non-stick spray. Transfer dough to oiled bowl place dough seam side down in bowl. Cover and let rise until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours. 

After your dough has been rising for about 1 to 1 1/2 hrs… Preheat oven to 435°-450° for 30 min WITH your covered pot in oven… Pot should be at least 4 to 8-quart heavy COVERED pot (pot with lid), such as a cast iron dutch oven. Remember it needs to be able to withstand the heat. 

When dough has almost fully risen, carefully remove HOT pot from oven. Turn dough over into hot pot, now seam side up. Cover, and bake 25 minutes. Uncover, and continue baking @ 435° for an additional 6 to 10 minutes or until browned (not black). Cool on a wire rack before cutting. ENJOY!!  (You may need to adjust oven temp so bread does not burn)