So, what do we have here?
Looks like quite a nice lineup. Moving from left to right, I see slices of dark pumpernickel, 12-grain, herb and garlic, and olive bread.
All of which started out as a plain and simple flour-water-yeast-salt no-knead dough. And, with the addition of one simple ingredient each, put on their fancy clothes to become not-so-plain, flavored artisan breads.
What up with that?
Let’s start with No-Knead Crusty White Bread dough.
Here it is, fully risen and ready to go into the fridge, where it’ll live for up to 7 days, ready to be shaped into the loaves of your choice.
And here’s what’s going to turn this plain dough into something special: our artisan bread flavors, including herb and garlic; pumpernickel; 12-grain, and olive.
Scoop about 1/4 of the dough out of the bucket; your generous handful of dough will weigh about 14 to 15 ounces.
Knead 1/3 cup of the flavor of your choice into the dough, either by hand, or using a mixer.
You’ll find the dry flavors won’t want to join the dough right away. But keep kneading, pulling the dough apart to expose its moist interior as you do so; it won’t be long before the two get together.
Shape the dough into a round or oval loaf.
I used the entire bucket of dough to make four loaves, one of each flavor; pictured above are herb and garlic, and 12-grain. On the left, just shaped; at right, after an hour’s rise. And on the bottom, after 30 minutes in a 425°F oven, joined by their friends pumpernickel, and olive.
Voilà! Who knew nutty/seeded 12-grain; dark, aromatic pumpernickel; flavorful herb and garlic, or crusty olive bread could be just this easy?
Interested? Follow the recipe directions for No-Knead Crusty White Bread, adding the artisan bread flavor of your choice.
Did I mention instant gratification?