Even if I did it a few times, homemade bread was always something I put in the "doable but time." It is something I have conquered, but to everyday- I have not often the energy to deal with dinner and bread homemade on the side. Although this recipe has really changed my perspective on bread forever! it literally takes 5 minutes to prepare the dough, it is at night, and cooked in no time.
It is possible that you have seen a version of this recipe before. My Mother-in-law made a couple of different batches when we visited recently, and since I l 'have had on the brain. If this concept originate? Who knows. I mean making bread from scratch, but the flour, yeast, salt and water must be an old concept right? Around the same time my MIL sent me his recipes, I found a great post with a tutorial via Pintrest almost the exact same recipe. I knew it was time to see how easy it really was to make bread. Because really- how that perfect golden, crusty bread could be so simple? I presented the following process:
The four ingredients (flour, yeast, salt and water) are combined in a large bowl and simply stirred together.
No mixing is needed, and the goal is here, a shaggy dough disorder that is covered with plastic wrap, and allowed to stand on your counter overnight . (8-18 hours).
After the time has passed, the dough will look puffy and bubbly, and will be slightly sticky to the touch.
Turn the dough onto a floured surface and shape into ball.
After the oven (Dutch oven) have pre -heated- in bread dough GOES to cook for 30 minutes covered and 15 minutes uncovered to brown and crisp the top. Covering your Dutch oven for baking creates a torrid affect, making the perfectly soft inside while creating a perfect, golden, crust.
Remove from the oven, I mean come on ... It's easy! There are many options for mix-ins and different flavor with this recipe, and I promise to share the gems I discovered along the way.
* No Dutch oven? I did a little research on the subject, and it seems can still get crusty bread without one. Any pot covered heatproof will do, as long as all handles / knobs are safe to be heated to 450F. The cover is what really blocks the steam and creates the perfect texture. Here is a great forum on alternative options.
(Another method that my MIL also used, involves a steam room on the bottom shelf while bread baked on a stone pizza pan or baking. Put a pan or baking dish in oven while it is preheating and just before sunrise to carefully pour a cup of hot water into it. Close the oven door quickly and let the steam do is thing!)
- 3 cups flour purpose
- 1½ cups warm water
- 1-2 teaspoon sea salt
- ½-1 teaspoon baking powder *
- In a large bowl, mix together flour, salt and yeast. Add water and using a wooden spoon, stir together until the mixture resembles a shaggy dough.
- Cover the dough with plastic wrap and let stand at room temperature for 8-18 hours. Dough will bubble up and rise.
- After dough is ready, preheat oven to 450 F.
- Turn the dough on a well floured surface and with floured hands form the dough into a ball. Cover with plastic wrap and let the dough rest.
- While the dough rests, put your Dutch oven in preheated oven for 30 minutes.
- After the 30 minutes are carefully remove the Dutch oven and with floured hands to place the dough in it. (You can put a piece of parchment as if your Dutch oven does not have an enamel coating.)
- Replace the lid and bake for 30 minutes covered. Then remove the lid and bake for 15 minutes uncovered. Pain will be golden, crispy and delicious!
I like the salt of a Lot- I added up to 3 teaspoons of this recipe and it was great!
recipe from my Mother-in-Law with much help from this post Simply So Good.