No Knead Artisan Bread

Step 1

Combine all ingredients in a mixing bowl. Stir and cover with plastic wrap for 8-24 hours at room temperature.

Step 2

The dough should be wet and bubbly. Turn out the dough onto a floured counter and form into a ball. Let rest for 30 minutes.

Step 3

Preheat a 3 quart dutch oven to 450°.

Step 4

Sprinkle raw corn meal in the empty dutch oven. Put dough on top of the corn meal. Score an “x” on the top. Put the lid on dutch oven.

Step 5

Bake for 30 minutes. Take cover off and let cook for another 15 minutes.

Step 6

Let it rest for at least an hour before slicing. Dip into soup and enjoy.

Step 7

Combine all ingredients in a mixing bowl. Stir and cover with plastic wrap for 8-24 hours at room temperature.

Step 8

The dough should be wet and bubbly. Turn out the dough onto a floured counter and form into a ball. Let rest for 30 minutes.

Step 9

Preheat a 3 quart dutch oven to 450°.

Step 10

Sprinkle raw corn meal in the empty dutch oven. Put dough on top of the corn meal. Score an “x” on the top. Put the lid on dutch oven.

Step 11

Bake for 30 minutes. Take cover off and let cook for another 15 minutes.

Step 12

Let it rest for at least an hour before slicing. Dip into soup and enjoy.