No Knead Italian Artisan Bread
Ingredients
2 ¼ cups all-purpose flour (9 oz) plus extra for topping
¾ cups lukewarm water about 185 ml at 100-110°F
1 ⅛ teaspoon instant dry yeast (0.20 oz)
1 teaspoon honey
1 teaspoon salt
Directions
Dissolve the yeast in ¼ cup of lukewarm water and 1 teaspoon of honey. Leave to rise for 5 minutes until bubbly.
Add flour to a mixing bowl with the remaining water. Add the dissolved yeast and use a fork to mix it quickly.
Add salt to the mixture and stir. The dough should be soft, sticky, and not smooth. Add additional lukewarm water if the mixture is too dry.
Sprinkle some flour on the dough, cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm place for between 45 minutes and 1 hour and 30 minutes to almost double the size. Time may vary depending on your kitchen warmth.
Preheat the oven to 425° F (220° C).
Gently transfer the risen dough to a non-stick baking sheet sprinkled with flour. Make sure the floured side is facing upwards.
Score the bread with a very sharp knife, not too deep.
Bake the loaf in the preheated oven for approximately 25 minutes. Then, lower the temperature to 325° F (160° C) and bake for an additional 10-15 minutes or until it is golden brown.
After baking, let the loaf cool on a wire rack for at least 15 minutes before cutting.
