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There are many good bread Instructables already, but when making bread, you can never have too many fail-safe techniques, and this recipe works almost every time.
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This is a four-hour process; you need that much time to let the dough rise. I like to throw it together while snacking on lunch, and then when I get home after school it is ready to throw in the oven.
My recipe differs from most no-knead recipes in that you do not drop it it into a heated pan. I changed the recipe because I had too many burns from handling a bread pan at 400+ degrees, and one of my Pyrex dishes shattered on me when I accidentally set the edge of it on a wet washcloth.
I hope you enjoy this tutorial and the resulting mouthwatering delicious bread.
DOWNLOAD A FREE PDF OF THIS ARTICLE.
This is a four-hour process; you need that much time to let the dough rise. I like to throw it together while snacking on lunch, and then when I get home after school it is ready to throw in the oven.
My recipe differs from most no-knead recipes in that you do not drop it it into a heated pan. I changed the recipe because I had too many burns from handling a bread pan at 400+ degrees, and one of my Pyrex dishes shattered on me when I accidentally set the edge of it on a wet washcloth.
I hope you enjoy this tutorial and the resulting mouthwatering delicious bread.
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Signing UpStep 1Materials.
Flour:
To make good bread, you need good flour. Flour which is marked "bread flour" typically has 11-12% protein (gluten) which is higher than normal flour. This allows the loaf to have good structure and texture. You can cut cheaper white flour with bread flour if you don't have enough of either.
If you are in Germany, type 550 flour works well. Thanks t.rohner and stryke!
Yeast:
I use yeast from a Polish market. While you can buy Fleischmann's yeast from the supermarket, it is really expensive, especially in packets. If you have access to an Eastern European or Balkan market, often they sell 1lb bags of yeast for just a few dollars, a huge savings over the grocery store stuff. You need a small spoonful, the amount is not critical.
Salt:
I use sea salt, but you can use any kind of salt. Salt adds flavor and slows the growth of yeast slightly. I like to put about half a spoonful in.
Container:
You need a bake-proof container with a lid (the lid saves you from having to use foil every time and results in a more consistent crust). I got my Pyrex baking dish (visible in Step 7) at a local thrift store for just a few dollars. It is really the perfect dish for this kind of thing
Ingredients:
3 cups flour.
Some salt. (see picture 2)
Some yeast. (see picture 2)
To make good bread, you need good flour. Flour which is marked "bread flour" typically has 11-12% protein (gluten) which is higher than normal flour. This allows the loaf to have good structure and texture. You can cut cheaper white flour with bread flour if you don't have enough of either.
If you are in Germany, type 550 flour works well. Thanks t.rohner and stryke!
Yeast:
I use yeast from a Polish market. While you can buy Fleischmann's yeast from the supermarket, it is really expensive, especially in packets. If you have access to an Eastern European or Balkan market, often they sell 1lb bags of yeast for just a few dollars, a huge savings over the grocery store stuff. You need a small spoonful, the amount is not critical.
Salt:
I use sea salt, but you can use any kind of salt. Salt adds flavor and slows the growth of yeast slightly. I like to put about half a spoonful in.
Container:
You need a bake-proof container with a lid (the lid saves you from having to use foil every time and results in a more consistent crust). I got my Pyrex baking dish (visible in Step 7) at a local thrift store for just a few dollars. It is really the perfect dish for this kind of thing
Ingredients:
3 cups flour.
Some salt. (see picture 2)
Some yeast. (see picture 2)
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I wanted to rise it for 20 hours but i'm thinking the yeast might be too reactive so i added the salt before adding water and placed the dough in the fridge
That was 18 hours ago. Now i poked it but it just dug in. Do you think it'll still come out nice?
Is that one of those cornflower baking dishes? With the blue graphic on the side? I've been considering getting one as my new baking dish.
the first time made this i had with fish and chips
ill have to make second one post back in a day
(I'd like some bread for tomorrow's dinner, but it's way too late to do the entire process tonight!)
Also, great shot, acrollet.
You can actually go quite a while and it still tastes great. Here's pretty much the same recipe, with it rising for14-20 hours!
http://www.nytimes.com/2006/11/08/dining/081mrex.html
maybe if i brushed egg on it before cookin...
made one loaf with olive oil on the outside and the other with egg brushed onto it and the egg produced a FANTASTIC crust for all those interested
I also baked it on a baking stone at 450 with a dish of water underneath
Very crispy, and tasty! Especially with salt and butter! Thank you!
Here are my first bread:
i've gotten really nice results using 1 cup whole wheat flour to 2 cups white, with a spoonful of sugar thrown in. i usually brush some egg on the top to help a really awesome crust form.