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Many indtructables are about "the easiest bread". This is my version - and I havent't found any easier - and it's good!

I do metric, but if needed you can visit a conversion site.

You'll need:

  • 12g fresh yeast (3g dry yeast)
  • 1 tsp salt
  • 60g oats
  • 300g plain flour
  • 300ml water

and

  • A mixing bowl and spoon
  • Kitchen scales
  • One heat resistant container with a lid. About 3 litres in volume and able to cope with 250 degr. C.

Step 1: Start by Getting the Ingredients Ready

This makes it a lot easier and you are less prone to making mistakes.

Measure out 60g of oats in a bowl on the scales. Zero it and measure 300g of flour on top.

Measure out 300ml of water (300ml of water is also 300 grams!)

Get the yeast and salt ready.

Step 2: Start Mixing ...

Put the yeast and the salt in the mixing bowl.

Add the water and mix until the yeast and salt is dissolved.

Step 3: Mix the Rest

Add the oats/flour mix a bit at the time. Make sure to stir well with the spoon.

This dough is quite soft - and it's meant to!

Step 4: The Rising

Set the dough aside overnight (6 - 10 hrs) with a tea towel or a lid loosely placed over it.

The dough must not dry out, but the bowl might go 'POP' if it is sealed closely because of the gasses produced by the yeast.

Step 5: Baking 1

The baking is easy, but still the tricky bit!

Do this:

  • Place the heat resistant container with lid in the oven.
  • Set the oven to 250 degr. C (Often this is MAX temp).
  • When the oven is hot, take the hot (BE CAREFUL!) container out and quickly pour the dough in it. Don't worry about greasing - the bowl is so hot that the dough won't stick on it.
  • Put the lid on (this is important!) and put it all back in the oven.

Step 6: Baking 2

After 25 minutes, take the lid of the container.

Bake on for another 20 minutes - still 250 C. Don't worry if the crust gets a bit dark. If you think the bread is getting a bit too dark, place a piece of aluminium foil loosely over it.

Take the bread out and pour it out too cool. The photo is taken when I actually did this - no stick what so ever. I never experienced any sticking!

Step 7: Enjoy!

It is very tempting to taste the bread now - DON'T

The bread is very sticky inside still and needs to cool down for about half an hour.

This is the perfect morning bread (rising over night, remember?) and it will stay fresh for the rest of the day if you put a tea towel over it. If you need to store it for longer, the best is to store it in the freezer.

Hope you found this instructable informative - enjoy your baking!

Step 8:

<p>I've made this so many times I've memorized the ingredients. I've never had a bad loaf and if you've never baked a loaf of bread before, this is the best way to start.</p>
<p>Just followed your steps. Is it the wet dough that made the thick crunchy crust?</p>
It is the steam that is trapped by the lid that creates the crunchy crust. When making other breads you would put steaming water in the bottom of the oven for a similar effect.<br>
I'm happy that others have the same joy out of this recipe that I have. :-)
<p>I just made it following your recipe step-by-step. love it, thank you for sharing!</p>
<p>Here's a great blender for making dough for bread, muffins, and other stiff batters. It's strong and does the job very well.</p><p>Click on the photo, the thumbnail is cropped.</p>
<p>Ha:) I ordered one of these on a whim for my tiny house b/c I don't have electricity yet. Glad to hear it works on really stiff dough like this. Will try this recipe soon!</p>
<p>So that's a blender! Oops - I was thinking blenders were something aggressive and electric. Sorry Bwelkin :-/ </p><p>My mother has one just like the one on the pic.</p>
<p>I was very happy with the results I got from this recipe, I really liked this for a number of reasons. Firstly that I can never find a truly crusty bread in any of the grocers near me, which till this recipe had in fact been a significant problem for me. </p><p>Secondly, the portions are all factors of three which helped me to memorize the recipe, this may not be the case for many but it helped me. </p><p>And lastly it was so dead simple that the hardest part was not cutting into the bread as soon as I could.</p><p>I have since made three or four batches of this and been pleased every time, and have made my pleasure known to all of my friends who care to listen. As much as I liked how this came out, I think I'll end up mixing in some rosemary and roast garlic in my next batch</p>
<p>This looks so good I hope it can be done gluten free I am very allergic to wheat and miss good old fashion home made bread Warm bread and butter here I come thanks for the inspiration</p>
<p>You could try making bread with spelt flour. Spelt is an ancient grain related to wheat. It contains a protein similar to gluten, but most people with a gluten sensitivity don't have a problem with spelt. There is a recipe and a video on this website: http://breadtopia.com/</p>
Allergies to wheat generally include spelt, my sister learned that the hard way. Personally I wouldn't take the risk.
<p>I have no experience with gluten free bread. Make sure to post an instructable if you find a good way of doing this!</p>
<p>I made this last week and was extremely pleased with the results. It is, indeed, fool proof. I used an oversized dutch oven. The dough landed to one side and the loaf was misshapen but it was still excellent. Today I started a second bread with a brand new jar of yeast and it rose even faster and higher. Can't wait until morning! I'll try it with sourdough next time I have the starter well fed and report back. </p>
<p>I'm very happy you like it! I didn't come up with the idea of making bread like this, but made my own variaties - you can too.</p>
<p>This time I sprinkled coarse salt on top. Yummy! I took the lid off 5 minutes early and took it out 2 minutes early from the lid off stage when the temperature registered 200F. It was light and had an amazing crunch to the crust. Still used the oversized dutch oven since my brain said the dough wouldn't all fit into the smaller glass oven bowel I have. Should have used it anyway. I would have had a more rounded, higher loaf. Next time. Thanks for the instructable. It is awesome!</p>
<p>Just made this last night. Put salt and dry yeast in water and used hand blender to mix. Used bread flour and Quaker oatmeal. Left overnight. This morning I baked in my (cast iron) Dutch oven. My wife got nervous when the top got too dark and took it out on the second, uncovered bake after only five or ten minutes. That was too soon. Good tasting though. I'm now waiting on the rise of a second batch and will bake for thirty five minutes before removing the lid. One drawback to my Dutch oven is that the bread picked up some of the residue of darkened oils from previous use (never meat, tho). Tonight I will line the D.O. with aluminum foil. This is such an easy recipe that I would like to take it on backpacking hikes but I don't know how to judge the baking time. I would wrap up the dough in tough aluminum foil and bury in fire ring coals but...? Anyone have a suggestion? </p>
<p>bake small loves in a clean tuna / chicken can inside of a upside down #10 can to make a DIY oven can also be used on a wood stove.</p>
<p>Thumps up! I'm impressed that you used a hand blender to mix! There will often be small ajustments because of the little differences in equipment, oven temp etc. I sometimes bake at work and have to remember that their oven is a bit hotter at the same setting than mine.</p><p>This dough is easy and forgiving and is good for hikes too. Baking time is a matter of trial and error. Baking a whole loaf in aluminium foil is tricky as it will expand and also often get quite black from the rather intense heat. Here in Denmark we like to do 'snobr&oslash;d' (means something like 'twirly bread'). You have to put more flour in the dough to make it firm enough to wind on a stick, but other than that the process is straight forward (see pic). My wife, who is from Australia, had never heard of this method of on-the-track baking and found it great fun.</p><p>Good luck baking - and do tell us about your progress!</p>
<p>Salt and Yeast is not a good mix, yeast is a fungi and salt is bad for it's health.</p><p>I prefer to mix all dry ingredients and later moist them with the required liquids (I follow this rule for any recipe)</p><p>Anyway the recipe sounds great, I will try it this weekend :-D</p>
<p>This was bugging me so I did a little research. Turns out, salt can kill yeast, so can sugar, so can heat, etc. Typically it takes more salt or sugar or heat than what is in a typical bread recipe though. And the kind of yeast also matters. But there's really a lot more to it than just &quot;salt kills yeast&quot; when it comes to bread..</p><p>First tip from a chef in DC: If using Dry yeast you would typically proof it (add warm water to it for some time to &quot;reactivate&quot; it). If this is how you use yeast than you can add the salt after the proofing period is done at which point the yeast will still perform its function. Other modern yeasts (i guess it could be called &quot;wet yeast&quot;) is already &quot;active&quot; and is relatively robust at this point due to centuries of refinement and small doses of salt will not adversely impact the chemical process (although it still does have some effect).</p><p>Second tip from a chef in Florida: Salt is often used in bread to retard the yeast, especially during long sitting periods (like over night) and for dough that is supposed to be more dense (like pizza crusts). The use of salt becomes a stabilizer during the process and helps keep an &quot;even crumb&quot;, all while it is bringing out the flavor of the bread and adding its own flavor to the finished product. In the end, it's all about balance and too much of either will ruin the bread. Yeast is the agent, salt is the reagent used to regulate it..</p><p>So everyone is right :) Salt inhibits the yeast and is therefore &quot;bad for its health&quot;. But sometimes you are looking for that very property to regulate the chemical reaction in your dough to make your process work better and in turn make a better product.. </p><p>Hmm.. I think I am about to become an amateur chemist :) </p>
<p>I have used salt with yeast in the past when I used my breadmaker with no problems.</p>
<p>I have often had that thougt too - but I bake a lot and I have never noticed any difference between adding salt with the yeast and not. My mother uses to &quot;melt&quot; the yeast with salt!</p>
<p>Yeast and salt can't be mixed in one solution! The salt will weaken yeast and also salt go with the wheat flour because it will strengthen the gluten network that you can get a good or maximum volume, good leavening!</p>
<p>&quot;If it works... &quot;<br>Your expert work with the main loaf pic drew me right in to your overall compelling Ible. Thank you!</p>
<p>Pictures are snapped with my iPhone :-D</p><p>Thanks.</p>
<p>I have been doing just this for 20 years now, and it really is the best way to make artisan bread. I add a Tbls of powdered buttermilk to my batter. I am anxious to try your recipe using oats. I have been using a 105 year old Cast Iron kettle for the project, preheating it in the oven. I remove the lid after 30 minutes of cooking to really brown the crust and seek 204 f as the target temp.. Thanks.</p>
ahh, them damn french! they are lucky they gave us french fries or we could disavow them once and for all! oh wait.... :)
<p>Hi. I am French but I have to admit that we are not the inventors of fries. In fact &quot;french&quot; is an old English word meaning &quot;slicing&quot;, so I guess it should be named &quot;fried sliced potato&quot;. I learn it from a Belgium scholar and Belgium is definitively the country you have to go to taste all kind of incredible fries. </p><p>About the bread, I have a recipe very similar but you start cooking in a cold oven and set it at 450F for 30/35 minutes. There is also a resting period of 1 hour after transferring the dough in the Dutch Oven. </p>
haha. i know, it was sarcasm. ;-)
<p>Hi. I am French but I have to admit that we are not the inventors of fries. In fact &quot;french&quot; is an old English word meaning &quot;slicing&quot;, so I guess it should be named &quot;fried sliced potato&quot;. I learn it from a Belgium scholar and Belgium is definitively the country you have to go to taste all kind of incredible fries. </p><p>About the bread, I have a recipe very similar but you start cooking in a cold oven and set it at 450F for 30/35 minutes. There is also a resting period of 1 hour after transferring the dough in the Dutch Oven. </p>
<p>Nice take on a form bread.</p><p>I normally bake free formed breads(see my instructables), but i will give your bread a try. If you let the dough ferment for so long, i'd take even less yeast, or ferment it in a cooler spot like the basement. In most recipes you find, too much yeast and too little time is used.</p><p>Keep on baking, it's so rewarding... i do it at least once a week for Sunday bread.</p>
<p>I've been playing around with sourdough since I got the starter in the Yukon in March. It requires a long rise. Has anyone tried it with sourdough? I'm going to try this recipe first and then probably experiment with fed sourdough.</p><p>Dry yeast: would this be traditional or quick rise (our options here in Canada).</p>
<p>I only know about fresh yeast and dry yeast if I run out - I don't think it matters too much. Just try what you have :-)</p><p>I have made sourdough. That's easy too, but takes time. A real sourdough &quot;mother dough&quot; is started with natural yeast from the air, but you can add a tiny amount of normal (any) baking yeast. I take 50/50 water and flour and a pinch of yeast and leave it in room temp for a couple of days. I sniff it and it should smell a bit sour. When it is properly bubbly and sour you can use it in a starter. Im sure there is instructables on this - but I might make one on &quot;easiest sourdough&quot; ;-)</p>
<p>Have you made this using a metal container? I don't have a glass or ceramic bowl big enough but I have an aluminum pot just the right size.</p><p>Us Yanks call plain flour all purpose flour. Strong flour is what we call bread flour.</p>
<p>Looks good and will try.. And some conversions for us antiquated Americans who are going to use measuring cups because that's just how we bake :)</p><p>Trying to figure out the yeast amount for this is difficult if you use the packets (which seems pretty common for us casual bakers). The most common packet sizes are .75 oz of dry yeast which is just over 21 grams so I will just experiment on a few loaves and see what works best.. Don't think math will work for yeast as it is too variable. Will probably use about half of a packet to start and adjust from there. </p><ul> <br><li>12g fresh yeast (3g dry yeast)... this is tricky if you don't have a scale<li>250 Celsius = 482 Fahrenheit <li>1 tsp salt = 1 tsp salt :)<li>60g oats = exactly 1/2 cup<li>300g plain flour = exactly 2.4 cups (about 2 1/2 if left loose or is sifted)<li>300ml water = 1.26803 cups (close enough to 1 1/4 cups)</ul>
<p>THANKYOUUUUUUUU</p>
<p>Thanks for the unit translation!</p><p>The important thing regarding yeast is that you don't use too much. This rises for a long time and doesn't need much :-)</p>
<p>amazing! Best bread ive ever had</p>
<p>This is a great looking bread. There are several bakers in my family and all have told me &quot;Don't forget the Salt&quot;, there is no flavour without it. Also they all use Warm water as this helps activate the yeast. I'm interested because I have never seen bread cooked with a lid on before. I can see this will help the insides cook without the top burning before it's done, and then take of the lid. I will try it. Good job.</p>
<p>Looks smashing. I would have trouble waiting overnight to bake it. Have you tried war water to speed up the rise? Or do the flavors develop more with the long rise?</p>
<p>The structure in the bread is much better in a long-rise bread. You can easily make this bread after an hour of rising, but you won't get that chewy bubbly structure.</p>
<p>The best reason to let it proof overnight! Thanks for the quick response.</p>
<p>That should be warm water not war.</p>
<p>I might try this with 300 ml of beer.</p>
<p>I have done that! it's good - but it has to be stout or the like before you get a very noticeable taste.</p>
Baking time is 25 min with lid and 20 min without.
<p>interestingly the inventor of metric didnt think to mess with time. ;-)</p>
<p>I'm sure you've seen this: </p><p><a href="http://img585.imageshack.us/img585/6053/zlqxj.jpg" rel="nofollow">http://img585.imageshack.us/img585/6053/zlqxj.jpg</a></p><p>And ... someone DID mess with the time - the French!</p><p><a href="http://mentalfloss.com/article/32127/decimal-time-how-french-made-10-hour-day" rel="nofollow">http://mentalfloss.com/article/32127/decimal-time-how-french-made-10-hour-day</a></p>
Sounds interesting. About how long is the baking time?

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