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No-knead Crusty Artisan Mini Loaves

INGREDIENTS:

  • 3 cups all-purpose flour
  • 2-3 teaspoons kosher salt (not table salt)
  • 1/2 teaspoon dry yeast (active dry or highly active dry work best)
  • 1 1/2 cups warm water

DIRECTIONS:

  1. In a large bowl stir together the flour salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you work it the more soft fluffy air pockets will form.
  2. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.
  3. After dough is ready preheat oven to 450 degrees F. Place your Dutch oven (or other large baking dish) uncovered into the preheated oven for 30 minutes.
  4. While your Dutch oven preheats turn dough onto a well-floured surface. With floured hands form the dough into a ball. Divide into 6 equal-sized pieces and gently form into round balls. Cover dough loosely with plastic wrap and let rest.
  5. After the 30 minutes are up carefully remove Dutch oven. With floured hands place dough balls into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)
  6. Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more uncovered.
  7. Carefully remove loaves to a cutting board. Use for crostini sandwich buns or garlic bread!
  8. Enjoy!

This article and recipe adapted from this site

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