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Home baking of bread deserves its own group!
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Started by kristin clapper. Last reply by Karin Bosela May 6.
Started by Kimmi Bogan Aug 13, 2012.
Started by Cornelia. Last reply by Rebecca Killough Jan 21, 2012.
Appleblossom - This looks like the same recipe I shared 2 weeks ago from Laura Calder (French Food at Home) on cooking channel TV. I found that by forcing the proof and not allowing patience that the bread loses some of its quality.
Easiest no-knead bread recipe ever!
3 cups flour
1 1/2 tsp kosher salt
1/2 rapid rise yeast
1 1/2 cup water
Whisk flour, salt and yeast together. Add the water and mix together till the dough looks like a "shaggy mess". Cover the bowl with plastic wrap and let rise at room temp for 12-18 hours. Heat stove to 450 and pre heat your cast iron pot for 30 minutes. During the pre-heating of your pot, place your dough on a well floured surface and shape into a ball. Once shaped place the plastic wrap from the original bowl over it and let sit till the pot is done preheating. Once the pot is ready, place the dough ball in it and place cover on top (use pot holders, who would have though that cast iron is hot at 450! i swear sometimes i wonder...) Bake for 30 minutes at 450 and once it is done, place on an area that won't be affected by heat and take off lid.
It has the consistency of an english muffin, it is soooooo yummy!
I have tweeked it a bit by force proofing it in the oven for 8 hours at 175 degrees (till it rises 2x the size) and added milled flax seed to it. The bread had a denser, less airy consistency which is more of what i like in a bread.
The Miracle Boule
TOTAL TIME: 15 hr 10 min
Inactive Prep:14 hr
Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.
Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.
Thanks Ryan I go to king arthur site for recipes also - they have such good ones.
Pretty easy recipe:
1/2 cup of whole milk
1/2 cup of warm water (some used for yeast proof)
4 tablespoons butter
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet Red Star Quick Rise Yeast
Baked at 350° for 30-35 mins
I will say baking a simple bread is a lot easier than thought.
Hey Ryan - Lookin Good! have you posted the recipe anywhere?
My newest loaf of bread! I got it to rise this time and is amazing!
It's nice to meet you.
Hi Karin =D
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