3 STEP---NO Knead Artisan Bread :)

3 cups All Purpose Flour (can use half wheat flour)
1/4 tsp instant yeast
1 tsp salt
1 1/2 cups tap water
1 Tbsp Rosemary (opt)
1/2 Tbsp Olive Oil (opt)

Put dry indgredients in a large bowl, being sure to have everything mixed evenly (this will make sure your yeast is distributed throughout your dough). Add water and olive oil until blended (the dough will be shaggy).  Cover bowl with plastic wrap, let the dough rest at room temperature for about 12 hours.

Dough is ready when surface is dotted with bubbles. Liberally flour a pastry mat, cleaned/dry counter, or cutting board and place dough on it. Sprinkle top of dough with flour. Pat dough down
until it is about the size of a sheet of paper 8x10. Sprinkle it with a little more flour. Fold one
side of the dough over onto the middle, then repeat with the other side (so you are folding it in thirds). Flatten the dough a bit, then repeat the folding once more. Sprinkle a little flour in your bowl, then return dough to bowl. Cover loosely with plastic wrap and let dough rise at room temperature
for 2 more hours.

One hour and twenty minutes into the 2 hour rising, preheat oven to 450 degrees.
Then place a dutch oven or stone baker (I use my Pampered Chef Deep Covered Baker) with lid in oven for 30 minutes. Using oven mitts, remove the baker from the oven and dump the dough into the baker. Place lid on and return to the oven to bake for 30 minutes. Remove lid (again using oven mitts) and let bread bake another 8-15 minutes until it is golden brown on top. Remove and cool on a rack. If you just can’t wait, eat bread while it is still hot, it’s delicious!

 

Photo credit: inmagine.com