No-Knead Italian Bread

Rich/dense inside with a crunchie outside

Fresh out of the oven

Ingredients

6 cups of bread flour – I use King Author

1 package of Active Dry yeast

1 package of Pizza Crust yeast

I tablespoon of salt

Step 1

Combined flour, yeast and slat in a large bowl. Add 3 cups of water and stir until blended; dough should be shaggy.  Cover the bowl with plastic wrap.  Let dough rest for 6 hours at room temperature.

Step 2

Lightly oil a work surface and place the dough on it; fold it over on itself twice (in one direction and then the other).  Cover loosely with plastic wrap and let rest for 30 more minutes.

Step 3

At least ½ hour before the dough is ready, heat the over to 425 degrees.  Put a 9 ½ quart Dutch Oven with the lid on into the oven as it heats up.  When the dough is ready, carefully remove the pot from the oven.  Slides your hands under the dough and put it into the pot, seam side up. Shake pot once or twice if dough is unevenly distributed.  It will straighten out as it bakes.

Step 4

Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15 minutes until the loaf is beautifully browned.  Cool on a rack.

Sliced and Ready to Eat!