00 Flour Artisan Bread

I have never really been a fan of making yeast breads for the simple fact that I am intimidated by yeast!...and also because I try to stay away from gluten as much as I can...so if you can relate to this, this bread is for you!... I have recently been introduced to this 00 Flour from Italy that I ordered off of Amazon....it is Caputo's 00 soft wheat flour...00  is the rating that is given for the way the flour is milled....00 is the finest grated rating they give... the French also use this system....it is believed that this makes it easier to digest....it has lower protein and lower starch which means lower gluten....this is what makes it different from American bleached all purpose flours....So I decided to try this Artisan bread with it and I was pleasantly surprised on how simple this was...This dough is literally put together in 5 minutes but you will have to be patient because it needs to rest for 8-24 hours before baking...8 being the least amount of time and 24 being the most it should be left resting...here is what I did....Enjoy!

Ingredients

3 Cups Flour (I used 00) regular can also be used

1 teaspoon Salt

1/2  teaspoon Yeast

1 1/2 Cups warm Water

Directions

Add all ingredients to a bowl and mix until combined...it will look like a sticky mess but that is ok

Cover with plastic wrap (I Mark with the time so I don't forget)

Leave on counter at room temperature for 8-24 hours (I did for 12)

It will start getting bubbly

Once the desired rest time is done you will need 90'munutes before serving

Once rest time is up you will need to preheat oven to 450

And you will need to preheat your Dutch oven pan

Then take your dough and turn it into a floured surface

Knead into a ball and let rest for 30 minutes

I formed onto a piece of parchment paper for an easy transfer into Dutch oven pan...if you don't use parchment you will need to grease the pan

Add the dough to your Dutch oven and cut an x on top before baking

Bake covered with lid or foil for 30 minutes

Then bake uncovered for 10 more minutes to brown the crust

Let cool 15 minutes before cutting... An electric knife or a serated one works well

This bread has a nice crisp crust with a chewy center

This is the flour I used