A super low effort bread recipe, about 15 minutes "working time" and 5-9 hours of waiting
Ingredients:
3 Cups of Flour: Red Mill Artisan flour is great, or the traditional T65 Baguette flour, but regular flour will work too!)
1 tsp of Salt (or 1 1/2 depending on personal preference-salt gives flavour to the bread so don’t skip it!)
1 TBS of Yeast (for quick 4 hour recipe) or only 1/2 TBS of yeast if you plant to leave the dough overnight
About 2 cups of water, go by feel. The humidity in the air, the type of flour used etc can impact consistency of the dough. We are shooting for a firm but not dry dough that is pliable and holds its shape.
After 4 hours (or the next morning depending on amount of yeast you choose to use) the dough should have doubled in size.
Preheat the oven to 475F and place a small ovenproof dish with water in the oven to create some steam. This will help with the initial crust.
Prepare your workspace by dampening the kitchen counter with a wet sponge and then “sticking” a big piece of plastic wrap to it (The water makes it stick). Then dust the plastic with some flour.
Fold the dough over itself with your spatula, from the sides inward, to make a rough ball shape and then dump it onto your workspace.
Fold the top half over itself to create some air pockets, then do the same with the bottom half.
Then fold the bread in half one more time and gently roll it.
Key is to work very lightly with your hands.
Lift the roll of dough onto the parchment paper lined baking tray and let it rest for bout 10 minutes.
Score the bread lengthways with a sharp knife. This allows the bread to expand without tearing.
Open the oven, but keep your face away to avoid the hot steam that will come out!!
Place the bread in the 475F oven for 35-40 minutes
Total oven time for this size loaf should be about 40 minutes, but you will know if the bread is done if you knock on it and it sounds hollow.
Once you take it out of the oven, let it rest on the counter for at least 10 minutes to cool sufficiently before cutting it.
24 окт 2024
