ARTISAN BREAD NO KNEAD

ARTISAN BREAD NO KNEAD 2 teaspoons instant or rapid rise yeast 1 ½ cups warm tap water 3 cups all purpose or bread flour (plus a little extra for shaping) 2 teaspoons salt In a large bowl add the yeast and warm water give it a stir. Add in flour and salt and using a fork mix until all the flour is incorporated. The dough will be wet. Cover with plastic wrap and put somewhere warm for 2-3 hours to rise or until it doubles in size. Preheat oven to 450 degrees with a dutch oven. Add 1-2 tablespoons flour to your work surface. Place dough on the flour and roll it around using a scraper or metal spatula to get the stickiness away. Shape it into a ball with your hands. Place in a hot dutch oven lined with parchment paper. Place the lid on and bake for 30 minutes. Remove lid and bake another 12 minutes. Cool on a baking rack for 15 minutes and slice. NOTES You can refrigerate the dough for up to 3 days if you're not ready to bake it right away. You just have to let it set out and bring it to room temp for about 1 hour. To freeze The dough can be frozen wrapped in plastic wrap and placed in a ziplock freezer bag for up to 1 month. Defrost the dough in the refrigerator overnight and let come to room temp before baking. You can freeze baked bread for up to 3 months. Wrap in aluminum foil or parchment paper and put it in a large ziplock freezer bag. No dutch oven? Adjust your oven rack to the middle position and one at the lowest position. Fill a metal pan (don't use glass) with about 1 inch of water and place it on the lowest rack. Place bread dough on parchment-lined baking sheet and place it in the middle rack. Bake for 35-40 minutes until golden brown.