I figured if I was going to become more self sufficient I should be better at making things we need every day, and bread should be an easy way to get started. I actually found this recipe on Pinterest and it is a no knead recipe.
- 6 cups flour
- 1/2 teaspoon instant or active dry yeast
- 2 1/2 teaspoons salt
- 2 2/3 cups cool water
Combine the flour yeast and salt in a large bowl, I have found that glass works better than plastic for some reason, your results may vary. Add the water until the dough is sticky, cover with plastic wrap and let it rest for 12-18 hours.
Lightly flour your hands and the surface you are going to be working on so the dough doesn’t stick. Fold the dough over on itself a couple times creating a ball with the smooth side up. Flour a tea towel, or similar, and put the dough ball on it, covering it with the other half of the towel. If you use too little dough here things will get sticky later. Let it rise another two hours.
When the dough is 30 minutes from being ready to bake, put the dutch oven you plan to use in your conventional oven and pre-heat it to 425 degrees.
When the dough is ready (after rising for 2 hours) take the dutch oven out and carefully remove the lid. Take the towel and kind of flip the dough ball into the dutch oven so the seam side is up. Place the lid back on the dutch oven and bake for 40 minutes. Remove the lid and bake for another 10-15 minutes. I have left the lid on for the whole 50 minutes and everything was still as good.
Remove the bread from the pot and let cool completely on a rack. You will hear the break cracking as it cools.
Enjoy. It makes a nice loaf of artisan type bread. I have used both all purpose and bread flour with good success, but I probably prefer the bread flour better.
The dutch oven that I have been using was one I got on clearance from Meijer for $10. It is obviously enameled cast iron. I plan on using my plain cast iron dutch oven and even my cast iron loaf pan soon.
I finally got a chance to use my loaf pan, so I split the dough into that and my smaller cast iron dutch oven. They both worked well. I think I will try to cover the loaf pan with aluminum foil next time to see if I can get the crust a little softer.