Crusty artisan bread
This bread was amazing. So simple and easy to throw together. This, my friends, is bread in its most basic form. Now, I initially saw this on pinterest and tracked it down to this amazing blog; here is Janet’s original. Because this post has been so popular for her and she’s had so many questions, she even has a forum where questions are posted and answered. Please go check Janet’s blog out, her posts make me laugh and inspire me to try different things! Really, her blog is a joy to read. Plus she has step-by-step pictures for you! She even has different flavor variations listed in her post for you to try. I tried the cranberry variation and LOVED it! Now this really is bread in its most basic form, there are probably variations of this specific recipe all over the place – Janet doesn’t claim this as an original and does tell you where where she got it from.
I loved that this was a no-knead bread. It was easy and the dough is quite forgiving. So, don’t stress out about ruining the dough, it can take some rough handling! It had a great crust and that wonderfully soft, slightly chewy inside. AMAZING. This is ranked as number 2 on M’s bread list, right under the Maori bread he loves so dearly. It was great that I could prepare the dough and leave it overnight. Though, the dough is quite sticky and will attach itself to anything and everything in its path. YUM. Make it for your friends, family and loved ones, they will be utterly impressed!
This is definitely a bread we’ll be making and enjoying again and again. Thank you, Janet for posting this one for the world to see! So, have fun with this one, try the different variations and let me know how it goes! Post your suggestions to the bread forum on Janet’s blog – simplysogood.blogspot.com. PS, it goes great with that strawberry balsamic jam!!
Look at how pretty it is! I didn’t even really had to work that hard!
Look at that! The texture was quite impressive!
This one got a little burnt. 🙁 It still tasted GREAT, though!
See, look at that! 🙂
As an afterthought, this is what my dough looked like after it worked its magic through the night. 🙂
3 cups unbleached all purpose flour
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours (overnight works great).
I REALLY want to make this but how would I make this without the cast iron pot with a lid? Could I?
Hi!
I’m not really sure this would work without the cast iron pot and lid. If anything, I would try a cake pan with foil over the top as the lid. But, I can’t guarantee the best results. I believe the heat the cast iron pot holds helps bake the bread all around, not just on the bottom. If you try it, let me know how it goes!
Thanks and good luck!
Erin
You can use any oven-ready pot with a fitted lid, like a Crock Pot insert with its lid.
I don’t have a cast iron pot with a lid but I did have 2 cast iron pans I greased the bottom one and placed the other one on top like a lid and it worked beautifully! Awesome bread!