Freighter View Farms

There’s something undeniably captivating about baking bread, especially when it’s infused with the essence of your very own garden. Here at Freighter View Farms, we’ve been making the most of our summer harvest, dried sun-dried tomatoes, fragrant basil, and freshly cracked pepper, all gathered and preserved under the warmth of the Michigan sun. Today, I’m sharing the story behind my no-knead artisan bread, and how you, too, can turn humble ingredients into a loaf full of summer’s memories.

The Journey of Simple Ingredients

This no-knead bread, though effortless to create, is anything but ordinary. It’s rich with flavors that tell the story of long afternoons drying tomatoes in the sun and carefully collecting basil leaves for preservation. The dough, simple in nature, brings together these elements into a loaf that’s crusty, aromatic, and filled with depth.

Imagine that first scent as you open the oven door: the heady combination of roasted tomatoes, fresh cracked black pepper, and aromatic basil filling the kitchen, evoking the taste of a warm garden in full bloom. The crust is beautifully golden with delicate blisters, while the loaf is dappled with the rich reds of sun-dried tomatoes, each piece a reminder of sun-drenched afternoons.

The Process: Crafting a Rustic Loaf

I began with just a few simple ingredients:

• 3.25 cups (410 grams) all-purpose flour (plus extra for dusting)
• 1 tsp sea salt
• 1.5 cups (350 grams) warm water
• 2 tsp active dry yeast

The bits and bots, however, are what truly bring this loaf to life:

• 1/4 cup dried and chopped sun-dried tomatoes (from Freighter View Farms)
• 1 tbsp freshly cracked black pepper
• 10-15 leaves of dried basil (also from Freighter View Farms)

I mixed the flour and salt, then combined the yeast with 110°F warm water and a pinch of sugar. I let the yeast grow for 10 minutes before gently stirring it into the flour mixture. As I folded in the bits and bots, the tomatoes, basil, and pepper began to transform the dough into something more than just a mix of flour and water—they turned it into a story. The bright specks of basil, the vibrant hues of tomato, the dark flecks of cracked pepper, all coming together, intermingling and telling their tale.

The dough rose slowly in a cool spot, and though no vigorous kneading was involved, it still needed attention. With wet hands, I gently folded the dough 3 to 4 times, repeating this ritual over the course of three hours, allowing it to rest in between. Each fold was tender and careful, coaxing out the gluten strands and creating that perfect tension essential for an artisan loaf.

The Magic of the Bake

Once rested, I transferred the dough to a lightly floured surface. There, with a patient hand, I folded the dough under itself to build tension, creating a tight loaf that promised both height and texture.

Before baking, the oven became a key player in this creation. Preheated to 475°F, I placed a pan of water underneath my baking stone to create steam, the secret behind a crisp, blistered crust. The loaf rested upon parchment paper, dusted with just a touch of cornmeal for a rustic touch. After letting it rise one last time for about 30 minutes, I took a pair of scissors and made three quick, confident slashes across the top. Each cut was a promise of expansion, a place for the bread to open up beautifully without cracking.

I began the bake by turning the oven off for the first five minutes, letting the loaf feel a gentle initial heat. Then, I turned the oven back to 450°F and let it bake, the steam working its magic to create that crispy, crackling crust we all love.

The Result: A Taste of Summer Preserved

As I pulled the bread out of the oven, I was greeted with a sight that never fails to bring joy, a beautifully rounded loaf with a deeply golden crust. The aroma was intoxicating, the sweet undertones of sun-dried tomatoes mingling with the fresh brightness of basil and the warmth of black pepper.

Once cooled slightly, the first cut into the loaf revealed an airy crumb, studded with flecks of tomato and basil. The taste was even better than the aroma promised, earthy, herby, and savory, with the occasional burst of sweetness from the tomatoes. The crust was the perfect contrast, crisp and slightly chewy, giving way to the tender, flavorful interior.

Every bite was a reminder of the summer past, each element a small piece of Freighter View Farms brought together in one perfect loaf. This no-knead bread isn’t just about flour and water; it’s about preserving memories and savoring them on an autumn day, knowing that every ingredient carries a story.

Recipe Recap: No-Knead Artisan Bread

• Ingredients:
  • 3.25 cups (410 grams) all-purpose flour
  • 1 tsp sea salt
  • 1.5 cups (350 grams) warm water
  • 2 tsp active dry yeast
  • 1/4 cup dried and chopped sun-dried tomatoes
  • 1 tbsp cracked black pepper
  • 10-15 leaves of dried basil

Instructions:

1. Mix flour, salt, and yeast in a bowl. Stir in warm water until just combined.
2. Gently fold in the dried tomatoes, basil, and cracked pepper.
3. Let rise in a cool spot for an hour. With wet hands, gently fold the dough 3-4 times. Repeat this process two more times, allowing the dough to rest between folds.
4. After the final rise, transfer to a lightly floured surface. Fold the dough under itself to create a tight loaf.
5. Preheat the oven to 475°F with a pan of water to create steam. Let the dough rise again for 30 minutes on parchment dusted with cornmeal.
6. Make three slashes with scissors on the loaf’s surface.
7. Place in the oven, turn off the heat for the first five minutes, then bake at 450°F for 25-30 minutes.

Enjoy the warmth, the aroma, and the connection to summer’s abundance with every bite of this artisan bread. From our farm to your table, may it nourish your body and spirit, as it has mine.