Artisan no knead loaf

[philpom]

My favorite way to bake a rustic loaf of bread is in a Dutch oven.

450° lid on for 30 minutes, then another 15-20 lid off. I use a trivet in the bottom to keep the loaf up a tad. Preheat everything, put ice in the Dutch oven after the dough goes in. It helps build a chewy crust.

Pretty high hydration recipe, sticky so most of the shaping was done with a plastic scraper.

 

[BrianGSDTexoma]

Looks really good. I also do a no knead Pheasant bread.

 

[in. pred]

looks like it would make killer toast! you know, lots of butter could get trapped in dem holes. lol

 

[sandyut]

Lookin good from here.

 

[philpom]

looks like it would make killer toast! you know, lots of butter could get trapped in dem holes. lol

It does, a great panini too. The ferment was about 8 hours, folded to shape and put it in a proofing bowl for 30 minutes while everything pre-heated. Had a nice chewy crust and good body, this is definitely not soft squishy Samich bread.

Yes, 1 slice can consume nearly 1/3 stick of softened butter!