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Posted on 01/31/2022 10:26:47 AM PST by mylife
kalamata olives... go wild yall
Yum.
I make this bread ALL the time. It’s awesome. Makes great breakfast toast and is a great topper for French Onion Soup. Leftovers (if any) make the best crunchy croutons, and I have a baked egg dish where I add two slices of this bread, cubed, in the mix. Also makes a nice Bruschetta topped with garlic, tomatoes, fresh basil or pesto, herbs and EVOO.
It really IS this simple. And delicious! :)
Best to bake in a preheated @ 450F Dutch Oven, covered for 30 minutes then uncovered for a few more, or a couple bread pans with one inverted over the other to form a baking chamber. The steam produced is how you get the crust.
I buy bread in these plastic bags at the grocery store. It’s no knead..............
Great explanation of the science and more.
Thanks for posting!
I make this once a week at least.
3 cups flour.
1-1/2 tsp kosher salt
1/2 tsp dry active yeast.
1-1/2 cup water.
Mix the dry ingredients and add the water. I use a Danish Dough Hook to mix it.
It will be a sticky mess.
Cover with plastic wrap tightly and leave it alone overnight. 18 hours is even better.
Preheat oven to 450 and put your covered Dutch oven in to heat.
Gently move the really sticky dough onto a floured surface and form it gently into a ball. Do NOT knead it. Transfer this onto some parchment paper and cover the dough ball with a tea towel. Let it rest for at least 15 minutes.
CAREFULLY removed the Dutch oven from the oven and gently place the dough ball with the parchment paper inside. Cover and return it to the oven for 30 minutes. After 30 minutes remove the lid and continue cooking for 10-15 minutes.
Mine is usually done after 11-13 minutes but your oven may vary.
Carefully remove bread to a wire rack and allow it to cool before cutting. Yea, like that ever happens.
L
I believe the dutch oven is the secret here
This article is a great find!
Will experiment with the recipes during the winter.
14 hrs but God does most of the work.
The steam produced is how you get the crust.
yessir
enjoy!
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I’ve made this bread in about 3 hours. It’s the wet dough that does the work, plus the quick recipe requires a normal amount of yeast. Of course, the fast type doesn’t have the more developed flavor the overnight type does, but it’s plenty good. Steve’s Artisan Bread videos have lots of recipes for both the overnight and fast rising types.
I have leftover mashed potatoes from last night. That means it’s time to make potato bread.
My leftover bread turns into super crispy breadcrumbs for fried chicken and pork. Better than panko :)
get busy!
This sounds delicious!
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