LIVE, LOVE, & EAT in SAYULITA: A Recipe for Overnight No-Knead Artisan Bread

Sayulita Food bread, cooking, food sayulitablog June 13, 2021

LIVE, LOVE, & EAT in SAYULITA: A Recipe for Overnight No-Knead Artisan Bread

I made the most delicious crusty chewy bread today! As good or maybe even better than the “best” bakery artisan loaf I have ever bought! And sooo easy – only 4 ingredients that I always have in my kitchen. I challenge you to make this bread – even if you have never made bread before…I promise, it will be fantastic. Make it and report back to me. You will be so impressed with yourself!

INGREDIENTS:

425g organic white flour

I encourage you to use a kitchen scale for the best results. I ordered mine HERE. If you don’t have a kitchen scale, measure 3 & ⅓ cups + 1T of flour. For the most accurate measurements, you must be certain to fluff the flour, lightly spoon it into the measuring cup, and smooth off the top.

1/2 teaspoon traditional yeast or ¼ teaspoon instant yeast

It is difficult to find traditional yeast in Mexico so I used ¼ teaspoon instant yeast. Mega or La Comer always carries it.

1 & ¾ teaspoon salt
1 & ½ cup warm water (heat to the temperature you would use to give a baby a bath!)

INSTRUCTIONS:

1) MIX THE DOUGH.

Mix the above ingredients together in a large bowl. The dough will look quite shaggy and loose. This is the way it is supposed to look!

2) LET THE DOUGH RISE.

Cover the bowl tightly with plastic wrap & LET RISE for 18-24 hours. I usually prepare this in the morning and let it sit OVERNIGHT on the counter. It will look very bubbly.

3) SHAPE THE DOUGH.

Transfer risen dough to a very well floured large piece of parchment paper. Fold the dough on top of itself; pull the outer edges up and into the center a few times until the dough holds a round shape. If the dough feels sticky and loose, add extra flour. Loosely cover with a clean kitchen towel or plastic wrap and let it rest while the oven is preheating.

4) HEAT THE OVEN & DUTCH OVEN WITH LID TO 450º F.

This method ensures a very crunchy outer crust.

5) BAKE.

VERY CAREFULLY, use oven mitts to remove the Dutch oven. It will be extremely HOT. Lift the edges of the parchment paper to gently transfer the dough ball on the parchment paper to the hot Dutch oven. Cover with the lid and bake for 30 minutes.

6) CAREFULLY REMOVE THE HOT LID & BAKE

…for an additional 25-30 minutes until bread is as golden and as crispy as you would like it.

7) REMOVE BREAD FROM OVEN.

Carefully lift up the parchment paper to transfer your bread to a wire rack to cool for at least 30 minutes. An hour is better. This wait will be so difficult with that gorgeous looking & delicious smelling bread in front of you.

8) SLICE.

Use a serrated knife to make it easier to slice through the crunchy outside. Slather with a thick layer of unsalted butter. I love the unsalted butter in Mexico. Tastes just like the European butter I buy when I am in Canada.

Are you as impressed as I was the first time I made this fabulous ARTISAN BREAD??? I almost ate half of the loaf immediately! It was more than delicious!!! You simply MUST MAKE THIS BREAD. Even if you have never baked bread before. Please REPORT BACK TO ME as it would be fun to hear about your artisan bread journey. You can reach me at LIVE, LOVE & EAT in SAYULITA.

Submitted by: Karina Shecter

Edited by: Sarah Jean Mark