Low Carb (No-Knead) Crusty Artisan Bread

I've been looking for a recipe to convert to low carb, and thanks to my friend, Judy Bennett, on Facebook, the search is over! The fact that this bread doesn't require kneading, immediately got my attention. I have tried making baked goods that required kneading, but never had any luck with them. I guess I just don't know how to be kneady, LOL!

The original recipe can be found here at Simply So Good. If you scroll down her page you will see other varieties of ingredients you can add to the dough. Also, read her FAQ section, very helpful!

PLEASE NOTE - The loaf I made is 1/2 the recipe, however, I am listing the ingredients for a Full loaf of bread!

Also, the flour I used can be found here at Low Carb Foods. The next time I make this I will use their white bread flour.

INGREDIENTS

3 cups Pizza/Bagel flour (from Low Carb Foods)

1 teaspoon Fine Sea Salt

1/2 teaspoon instant or rapid rise yeast

1 1/2 cups water

4 Tablespoons olive oil

DIRECTIONS

In a large mixing bowl, whisk together flour, salt, and yeast. Add water and olive oil, and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 18 hours. DO NOT REFRIGERATE. I made mine at 3 P.M. and it was ready the next morning at 9 A.M. to get it into the oven.

Heat oven to 450° F, but first add your cast iron pot with lid on it, into the cold oven. When the oven reaches temperature, start timing for 30 minutes.

While it's heating, pour dough onto a heavily floured surface and shape into a ball. You can cover it with the same plastic wrap that was on your bowl. Let it sit there undisturbed until the oven is ready.

Remove HOT pot from the oven and drop in the dough. Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove pot from the oven and place the bread on a cooling rack. Once it's cooled down, you can slice it with a serrated edged knife.

NOTES

My calculations in carb count is for the 1/2 recipe. Total carbs is 12g. I got 8 slices, including the 2 heel ends. The 6 bigger slices should be approximately 1.75g.

Basically, it all depends on how many slices you can get out of the full recipe. The full recipe would be 24g carbs for the entire loaf. I would imagine that you could get 12 slices out of that.

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