No Knead Artisan Bread Made With Fresh Milled Flour
A simple No Knead Artisan Bread Loaf Made With Fresh Milled Flour, yes it can be done. Have you ever dreamed of baking a mouthwatering artisan bread loaf made with fresh milled flour? Well, I have great news for you – it's not only possible but also surprisingly simple! The best part? You don't even need sourdough! In this recipe, I'll show you how to create a magnificent, hands-off bread boule using just a touch of yeast. With a little bit of preparation the night before, you'll be rewarded with a gorgeously crafted single loaf of artisan-style bread that pairs perfectly with any meal.
Equipment
- 1 dutch oven Or baking vessel with lid that can handle high heat
Ingredients
- 3 to 4 cups Fresh milled flour 390g to start I milled about 2&1/8 cup of hard white wheat to get this amount.
- 2 tsp salt
- 1/2 tsp yeast
- 1&1/2 cup warm water 350g 90-110*F
Instructions
The Night Before
- Mill Your Flour
- In a large bowl, combine yeast, salt, flour, and water. Mix these ingredients until combine, the dough will be slightly shaggy (if it is too wet, add a tiny bit more flour.)
- Cover the dough, and let it sit on the counter at room temperature for 12-18 hours (or overnight.)
The Next Morning
- After the dough has sat overnight, move dough out of bowl, and onto a clean, floured surface (I mill a bit more flour for this step, or use any excess from the night before.)
- Then, fold dough edges into the middle, and continue to cup and shape until there is some surface tension, and it creates a tight smooth ball. Also, you should notice the dough holding it's shape better.
- Line your bowl with parchment paper, and sprinkle a bit of flour on the paper. Make sure the paper is long enough that you can use it as handles to lift the dough out of the bowl.
- Place dough seam side down into the bowl on the floured paper.
- Cover, and allow to rise for 30-40 minutes.
- While the dough is rising, place Dutch oven with lid (or other baking vessel) into the cool oven to preheat.
- Preheat the oven to 450*F with the baking vessel inside.
- Once the dough has risen slightly, and the oven is preheated, then using the parchment paper as handles, transfer the dough into the hot baking vessel. Place lid on, and bake for 35 minutes. *Be careful not to burn yourself!)
- After the 35 minutes, remove the lid, and bake for an additional 10-20 minutes, until the internal temperature reaches 205*F.
- Use the parchment paper handles to remove bread, and place on a wire cooling rack.
- Let bread cool before cutting into it.
- Enjoy!