No Knead Artisan Bread
1 3/4 cups cool water
½ tsp instant yeast
1 ½ tsp salt
3 ½ cups bread flour (white)
Combine the wet to the dry ingredients until everything is incorporated. Scrape the side of the bowl and loosely make a ball.
Cover with plastic wrap and let rise overnight. Proof 8 – 24 hours. Up to 24 hours.
Next day, when the dough has more than doubled in size. De gas, pull and stretch the dough. Scrape the sides and get it in a ball. Spray a large pan or skillet with cooking spray. Roll the dough out in a greased loaf pan.
Proof for 1 hour. Before the dough has fully proofed. (½ hour before) Move rack to lower third of the oven and preheat the oven to 350 degrees F.
Bake at 350 degrees for 35 – 40 minutes.
Brush tops with butter.
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