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Artisan Bread NO KNEAD
Persian German Heirlooms
This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.
Ingredients
  • Bread Flour       3 cups
  • Salt                     1 heaped teaspoon
  • Yeast                  ¼ teaspoon     "Bread Machine Type"
  • Water "cool"     12 oz
  •  
  • use a 2.5 liter baking vessel with lid   (i.e.   corning round dish)
  • place empty baking dish in  NOT CONVECTION 450° oven TOP RACK, allow to pre-heat
  • bake 30 min closed lid + then 3 to 5 min lid off for crust
Steps
  1. rest dough  8 to 12 hours on countertop covered with plastic wrap in bowl
  2. gently pour very sticky batter onto flour covered woodboard + knead (fold over) into uniform ball
  3. rest  another 1 to 1½ hours  on countertop covered with towel
  4. dump risen dough into pre-heated baking dish
  5. with pair of scissors give it a "tow-handed garden shearing" type of quick cuts  3 to 5
  6. (closed dish = bread rises more       no lid = crispier top, lower rise)
Notes
 

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