Artisan Free Form Dough

Homemade bread is one of the best things in life, a true food of love.  It's satisfying to eat it and comforting to know exactly what ingredients have gone into it.  The trade off is that home baked bread is an all day undertaking...mixing, kneading, allowing to rise, deflating and allowing to rise again.   While it can be a therapeutic and rewarding project, between working a full time job and running my own business, my schedule doesn't always allow time for a day of bread baking.  

That's why I was so excited that Jared and Lisa shared this recipe for no knead needed, Artisan Free Form Dough.  For it's maiden voyage in our kitchen, we used it as pizza dough.  It was easy and delicious. Definitely a keeper!

3 cups lukewarm water

1 1/2 tbsp. granulated yeast

1 1/2 tbsp. kosher or coarse salt

6 1/2 cups unsifted, unbleached, all purpose flour

Combine in this order:

1. Water 2. Yeast 3. Salt 4. Give it a good stir 5. Flour 6. Mix so all the flour is wet. 7. Let rise until it starts to collapse (approx. 2 hours). 8. Use it or refrigerate it.  

Bakers Note: This is a very wet dough that is easier to work with after refrigeration.  Also, it tends to get more flavorful the longer you let it alone.  Since it's a high hydration recipe, it keeps for a long time in the fridge.  It can be used for bread, rolls and pizza dough.  The best part is, no kneading!