No-Knead Artisan Bread (High Altitude)

Incredibly easy 4-ingredient rustic bread. People who avoid gluten but are not allergic to it are generally able to eat this bread without noting any negative side effects.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add all ingredients to six gallon plastic container with 3-4 small holes drilled in lid. Mix together until all flour is incorporated in dough (by hand for about 30-45 seconds max).

Step 2

Put cover on container and leave on counter for about an hour. The dough should rise to approximately 3 times its original size.

Step 3

Place in refrigerator for at least 3 hours or overnight.

Step 4

One batch of dough will make approximately 3-5 small loaves or 2-3 larger loaves. Flour hands lightly and pull off a grapefruit or larger size portion of the dough. Shape into round ball with smooth top (bottom can be flat and rough); place on lightly floured parchment paper on counter and let rise for 45 mins (it may not actually rise much before it goes into the oven).

Step 5

Pre-heat oven (with cookie sheet and aluminum roasting pan) to 450 degrees. Place loaf in oven on cookie sheet with roasting pan upside down over the loaf. You can score the top of your loaf with a knife before baking to avoid having them crack, or you can let the bread crack naturally.

Step 6

Bake for 20 minutes at 450⁰F

Step 7

Remove the roasting pan and bake another 10-20 mins (depending on size of loaf and how hot your oven gets). All done!

Step 8

Note: You can leave the dough in the refrigerator for up to a week. The bread is best fresh but is good for toast or grilled cheese after a day or two.