CAST IRON NO KNEAD BREAD
“An artisan baker is a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand crafted loaf of bread. Artisan bread fresh from the pot.”
That was a quote from a website.
Given my Baking skills that certainly leaves me out of the running. But I did manage to find a recipe which smells and tastes great. Best of all it’s incredibly easy to make and does great in a Cast Iron Dutch Oven. We used a well seasoned black iron DO for this and it turned out perfect without sticking. However, it is adaptable to other oven safe baking cookware and if you’re worried about it sticking place some parchment under the bread. For storage, you can use either a paper or plastic bag, and like the artisan bread you buy at the store, you can rejuvenate the crust in the oven for a few minutes. That is if there’s any left over.
VISUAL STEPS FOR CAST IRON NO KNEAD BREAD
This is our workhorse cast iron pot which we obtained years ago and has seen a considerable amount of cooking time. But, for black iron cookware that’s a great way to build the seasoning up. Originally purchased from a Cooksware shop they are available from a variety stores including Amazon. The five quart is a great size for everyday cooking and with appropriate care will last for a lifetime. Wash with hot water, dry with a paper towel, and let sit on a medium stove till dry. A quick spray of oil and wipe with a paper towel and it’s ready for the next cooking task.