Jacques Pepin's Artisian Bread in a Pan

From his show "Jacques Pepin's More Fast Food My Way" in which he made a version of no-knead bread with an interesting twist: you mix the dough in the pot that you cook it in, so there is almost no cleanup necessary.

Jacques Pepin's Artisian Bread in a Pan
Jacques Pepin's Artisian Bread in a Pan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    cups of room temperature water

  • 1

    teaspoon of yeast (or a bit more)

  • 1

    teaspoon of salt (or a bit more)

  • 4

    cups of flour

Directions

Stir it up until it is thoroughly mixed, then let it sit, uncovered, at room temperature for about an hour and a half. When you check back, the dough should have puffed up a little bit. Knock it down by mixing it up again for a moment, you don't have to do too much. Then cover it and put it in the refrigerator overnight (10-12 hours). The next day, preheat your oven to 450 degrees. When it is at temperature, take the dough out of the fridge and take the cover off (it should have risen again overnight), and put it straight into the oven. Then walk away for about 40 minutes. After 40 minutes, take the pot out of the oven. You will see that you have a perfect crust poking out from the pot. Let it sit and cook for a few minutes before turning it out on a cutting board.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: