Overnight No-Knead "Everything Bagel" Artisan Bread

• Vegetarian

• Produce

  • 1/2 tsp Garlic, dried
  • 1/2 tsp Onion, dried

• Baking & Spices

  • 3 cups All-purpose or bread flour
  • 1/4 tsp Instant yeast
  • 1 1/2 tsp Poppy seeds
  • 1 tsp Sea or kosher salt
  • 1 Sea or kosher salt, coarse
  • 1 1/2 tsp Sesame seeds

• Dairy

  • 2 tsp Butter

• Liquids

  • 2 tbsp 1 + 1/2 cups room temperature water plus

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 3 cups all-purpose or bread flour
• ¼ teaspoon instant yeast
• 1 teaspoon sea or kosher salt
• 1 + ½ cups room temperature water plus 2 tablespoons
• 1 + ½ teaspoons poppy seeds
• 1 + ½ teaspoons sesame seeds
• ½ teaspoon dried minced onion
• ½ teaspoon dried minced garlic
• 2 teaspoons melted butter
• coarse sea or kosher salt

Directions

• In a large mixing bowl whisk the flour, yeast and salt together.
• Pour in the water and stir until well combined.
• Cover the bowl with plastic wrap and let it sit out overnight 10 - 12 hours.
• Sprinkle a work surface with flour and turn out the dough. Turn it over on itself a few times and then cover with plastic wrap and let it rest 10 - 15 minutes.
• Line a 3.5 quart Dutch oven with parchment paper and sprinkle cornmeal over the bottom.
• Shape the dough into a ball and place it in the Dutch oven. The dough will be very soft - use a bench scraper or cake lifter to help.
• Cover with the lid and let it rise 2 more hours.
• After 2 hours preheat the oven to 450 degrees F.
• In a small bowl mix the poppy seeds, sesame seeds, onion and garlic together.
• Brush the melted butter over the top of the bread and sprinkle the seed mixture over it.
• Sprinkle the top with coarse salt.
• Bake with the lid on 20 minutes.
• Take off the lid and bake until the top is golden brown and makes a hollow sound when tapped 10 - 15 minutes longer.
• Let it cool in the pan 1 hour then turn out onto a cutting board and cool completely.
• Slice it into big wedges or cut it in half then slice lengthwise for shorter slices.
• Store tightly covered in a cool, dry place up to 4 days.