With Bill Dixon
No Knead Artisan Bread
3 cups Bread Flour (preferably unbleached)
1 Teaspoon Salt
1/4 Teaspoon Rapid Rise Instant Yeast
12 Ozs. Cool Water
Pan Release Spray
Place the 3 cups bread flour in a 3 quart, ceramic bread bowl.
Add the salt and then the yeast. Thoroughly mix toghter to evenly disrtibute the salt and yeast into the bread flour. Scoop out a place in the center flour mixture and add the 12 0unces cool water in the center of the bowl. Using a Danish Dough Hook/Whisk, ( not a conventional whisk, you will hate yourself for doing that!) or the handle of a plastic spoon, throughly mix the water into the flour mixture until entire mixture begins to stick to the sides of the bowl. Adjust the dough mixture to the center of the bowl and cover with plastic film. Place the covered bowl in a warm area and allow to rise for 10 to 12 hours, or overnight.
After the dough has risen for the prescribed amount of time you will now proof the dough in the following way:
Generously sprinkle some bread flour onto a smooth work surface such as a clean, sanitized counter top. Pour the dough out of the bowl using a rubber spatula to scrape the sides of the bowl capturing all of the dough. The dough should appear "stringy" as it pulls away from the sides of the bowl. This indicates the yeast has done it's work. With your hands, that you have coated in dry flour, (not a rolling pin), spread the the dough out on the flour dusted work surface in a circle like a pizza crust about 1/2 to 3/4 inch thick. Then using a pastry scraper or metal/plastic spatula. fold two opposite sides of the dough to the center, and then do the same with the other two opposing sides. Carefully flip the dough over, and with the folded side down, form into a ball with you hands. Generously spray the inside of an 8" skillet with the pan release spray. Place the dough ball, folded seam side down into the skillet.
Cover with a linen napkin, or tea towel. place the cloth covered skillet with the dough in a warm place and allow to rest for 2 hours. This "double rise" is called proofing.
After 1 1/2 hours place a 2 - 3 quart Cast Iron or Ceramic Coated Cast Iron Dutch Oven with the lid, into an oven and set the temperature to 450 degrees. Allow 30 minutes for your baking oven and Dutch Oven to come up to temperature together.
Next carefully remove the Dutch Oven to your work surface taking care not to burn the surface or yourself. You can set the hot Dutch oven on a trivet or a cooling rack. Remove the lid, and flip the proofed bread dough out of the skillet and into the hot Dutch Oven. No pan release spray is required here. The 450 degree Dutch Oven will shock the bread dough instantly, and it will not stick to the sides of the Dutch Oven during the baking process.
Using a pair of pastry scissors, cut a cross shape into the top of the bread dough and then replace the lid. Place the Dutch Oven back into the 450 degree baking oven. Bake covered for 45 minutes at 450 degrees. After the bread has baked for 45 minutes, remove the lid from the Dutch oven and continue to bake an addittional 10-15 minutes to a nice, deep, golden brown.
Remove the Dutch Oven back to your work surface and just turn it over. Your beautiful Artisan Bread Boule will fall out of the pot effortlessly. Place the boule on a cooling rack and get the butter!