No Knead Artisan Bread

• Line a baking tray/cookie sheet with
  parchment paper and spray with cooking spray or lightly oil.
• Combine the first 3 ingredients together and optional ingredients if using. Then add flour. Use the handle of the spoon to mix the dough. Use a spatula to scrape down the sides. Incorporate all the flour. It will be shaggy and sticky and that's perfect. This process takes approximately 3 minutes.

  Note: If the dough is dry add 1 tbsp of lukewarm water and mix. All the flour needs to be incorporated hydrated. Remember you are looking for a sticky shaggy dough,

First proof

• Cover with cling film and put in a warm place for 8 – 24 hours. (12 hours is my normal.) I put my bowl in a cold oven in summer and with the oven light on in winter. Your dough is ready when bubbly, sticky and stringy and doubled in size.
• Once the bread has proofed it's time to "degas" the dough by using the handle of your spoon to pull stretch and stir the dough in the bowl.

  Dust your clean work surface with flour. Turn the flour out onto the surface. Using a pastry scraper, fold the dough over onto itself a few times. Use the scraper to cut your dough into the shapes and sizes you want.

Preparing The Bread For Baking

• Positioning the rack in the middle of the oven, Preheat the oven to 450 F for 30 minutes before the bread is ready to go in.

Second proof

• Lightly flouring your hands, quickly
  shape the dough roughly into rolls or Italian loafs or baguettes. Place the
  shaped dough seam side down on the prepared lined baking/cookie sheet.

  With a lint free kitchen cloth or a clean cotton kitchen towel dusted liberally with flour, cover your rolls and let it rise for 60 minutes.

  Once again, the dough should double in size and have a smooth exterior and not spring back too quickly.

Baking The Bread

• Bake for 30 – 35 minutes at 450F in the middle of the oven.

  Remove from oven and immediately place hot bread onto a cooling rack.

Don't Be Tempted

• Important guys, to prevent your bread from becoming gummy allow the bread to COOL FOR 1 HOUR before slicing it.