This recipe creates a wonderful bread with a tender, moist interior and a crispy crust that rivals any bakery Artisan Loaf!
The dough starts out like most bread recipes but changes when it calls for a VERY LONG rising period in a (70*) place on your counter. This process helps the dough to really develop a great flavor you will surely enjoy!
Artisan Boule No-Knead Bread
Prep time: 18 hrs Cook time: 1 hr
3 cups of Bread Flour (I used All Purpose)
1 scant tablespoon salt
1-1/4 tsp of Active Dry Yeast (I used 1 envelope)
1 tsp of Sugar
1-1/2 cups plus 1 tablespoon of water that’s been warmed up to about 115 degrees
In a small bowl, mix together the yeast with the sugar and warm water, set aside until the yeast is foamy and activated, about 4 minutes.
In a large bowl, add the remaining ingredients including the water and yeast mixture, and using a wooden spoon mix everything to mix (you will have to finish by hand because it gets a little hard to mix near the end with the wooden spoon) until the water is fully incorporated into the flour.
Cover the bowl with some plastic wrap and leave it somewhere undisturbed for about 18 hours in a spot no warmer than 70*degrees F.
Preheat your oven to 450 degrees, place a 4-5 qt. dutch oven with a lid in the oven to preheat it as well. (I have used an iron Skillet with a lid before and it worked well).
After 18 hours, scrape the dough (which will be very thin and sticky) on a well floured surface and just pull it together into a loose ball; place it on a sheet of parchment paper and add it to the hot dutch oven. Place the lid on and put the covered pot into the oven for 30 minutes After 30 minutes remove the lid and bake for an additional 15 minutes. Carefully remove from the pan and cool on a wire rack. Yield: One 1 1/2-pound loaf.
As soon as the bread cooled, I began to slice…..immediately slathering the end slice with butter…I just couldn’t wait. I was in such a hurry, I forgot to take a picture!! So, so GOOD!! Checked my refrigerator to see what I had to make a snack….I did happen to have some ricotta but no beautiful veggies to roast so I opted for what I DID have…..Ponchatoula Strawberries. I sweetened the ricotta cheese with some Sugar in the Raw and a drop of vanilla extract. Lightly toasted a few slices of bread in my toaster oven and while they were browning slightly, I sliced up some of those ruby red berries!
Oh, can I tell you how good these were??? They were such a sweet surprise. But I couldn’t stop there…..so I continued to search the fridge! I had just made some Salsa Verde a few hours before and I had some ripe Roma tomatoes and both of those go well with Ricotta cheese, Right?? And I just so happened to have some ribbons of Parmigiano Reggiano cheese! I toasted the bread slices, seasoned the ricotta cheese with a little salt and lemon Pepper and spread that on the toasted bread. Drizzled that with a little of the Salsa Verde and some slices of the Roma tomato.
Then I topped that with the slivers of the cheese, more Salsa Verde and a few leaves of mint!! Such a good, meatless dinner!
And if that wasn’t enough ideas for that yummy bread , here is an awesome recipe for a great hors d’oeuvre that I made to serve at a Bridal Shower a few days later!!
For this great nibble, You will need whatever fresh herbs you can get in the variety that you love! We are going to compose a Salsa Verde that was inspired by a cooking class I had the honor of assisting Chef Alex Harrell at The New Orleans Cooking Experience a few years ago. Chef Alex Harrell is currently the chef at the Elysian Bar on Burgundy Street in New Orleans that was featured recently in Southern Living Magazine March 2020 as one of the South’s Best Restaurants!! If you are in the New Orleans area one day, his restaurant is a must on your list of “GO TO” eateries!
Chef Harrell says it is a must to carefully mince the herbs being careful not to bruise them. You will definitely need to do this by hand with a good, sharp knife. These are what I had fresh in my garden: Rosemary, Chives, Green Onions (scallions), Italian Parsley, Oregano, Basil, Mint and Thyme.
Other ingredients you will need: Fresh Lemons, Fresh Garlic (marinating in) good Extra Virgin Olive oil, Capers and Anchovies. And of course, Salt and Pepper .
Finely mince, not chop all the fresh herbs being careful not to bruise.
Mix and season all the Salsa Verde ingredients and place in a container with a tight fitting lid and refrigerate until ready to use.
Salsa Verde Chiqui Collier
Inspired by Chef Alex Harrell
2 Tablespoons fresh Rosemary Leaves
2 Tablespoons Fresh Oregano Leaves
4 Fresh Basil Leaves
4 Tablespoons fresh Mint Leaves
1 Small Bunch Flat Leaf Parsley, Leaves only
2 Tablespoons Fresh Chives
2 Teaspoons Fresh Thyme Leaves
2 Tablespoons small Capers, drained
3-4 Anchovy fillets
1 Teaspoon Crushed Red Pepper Flakes or to taste
2 Large Lemons, juiced
2 Cloves Garlic, finely minced
1 3/4 Cups extra virgin Olive Oil
Salt and Lemon Pepper to taste
Using a very sharp chef’s knife, finely mince all of the above ingredients, being careful not to bruise the herbs. Place in a glass bowl and season with S & P to taste. Add the Olive oil and stir well. Place in a glass jar and chill until ready to use.
Slice Whole Grain Ciabatta or French Baguette or Any Artisan Crusty Bread 1/4″ thick and lightly toast. Spread with some lightly seasoned Ricotta Cheese and lightly drizzle with some of the Salsa Verde. Top with any of the following: Thinly sliced Roma Tomatoes, Thinly sliced radishes, Sauteed Mushrooms, Roasted, sliced beets, etc. and more Salsa Verde and ribbons of Parmigiana Reggiano or crumbled dried Goat Cheese or Ricotta Salata. Garnish with fresh Basil leaves or Fresh Mint Leaves. Serve immediately!!
Chef Alex served his Salsa Verde over the most wonderful Roasted Golden Beets on slices of toasted rustic bread and seasoned Ricotta Cheese.
I was totally blown away with this awesome dish! I had to pace myself because it was so good….I wanted to savor every bite!
I am sure if you think about it, this wonderful, no-fail, no knead bread will stir up some other great ideas of how to eat it……Garlic Bread, anyone????
Bon Appetit…………until next time,