OK I am gonna post one of the easiest bread recipes. There will be no kneading, and you don't need a scale. It will not look like the bread Richard Chrz and some others here make, but it will taste very good. You won't have to use a mixer either.
Ingredients:
3 cups bread flour (360g) - spooned into cup and level I suggest getting a 2 lb bag of flour
1.25 cups water (280g)- room temp
1/4 to 1/2 packet of instant or quick rise yeast
1.5 tsp kosher salt (10g)
Mix it all together and stir until there is no dry flour left.
Make the dough in a container large enough for it to double in size, or a bit more
Set it on the counter for a few hours and then refrigerate for 2 or 3 days.
On baking day, let it set on the counter for 2 or 3 hours before baking so it can warm up
About 45 minutes before you want to bake, turn the oven on set to 500° F
When you are ready to bake, dump the dough on your floured counter and roughly shape it into a ball. If it's sticky, flour your hands.
Place the dough on a lightly floured baking sheet and either spray it with water or wet it with a brush or your fingers.
Set in in the oven, (middle rack), and bake for 14 - 20 minutes. Check at 14 min. You want to pull when the bread is golden brown.
Check halfway through, and if it's not browning evenly, rotate 180°.
Cool on a rack. It may not be completely done when you pull it, so let it cool to room temp before slicing. If you are like me, you won't be able to wait, but do let it cool until it's cool enough to handle with bare hands.
Please post in this thread if you decide to try this.
Ingredients:
3 cups bread flour (360g) - spooned into cup and level I suggest getting a 2 lb bag of flour
1.25 cups water (280g)- room temp
1/4 to 1/2 packet of instant or quick rise yeast
1.5 tsp kosher salt (10g)
Mix it all together and stir until there is no dry flour left.
Make the dough in a container large enough for it to double in size, or a bit more
Set it on the counter for a few hours and then refrigerate for 2 or 3 days.
On baking day, let it set on the counter for 2 or 3 hours before baking so it can warm up
About 45 minutes before you want to bake, turn the oven on set to 500° F
When you are ready to bake, dump the dough on your floured counter and roughly shape it into a ball. If it's sticky, flour your hands.
Place the dough on a lightly floured baking sheet and either spray it with water or wet it with a brush or your fingers.
Set in in the oven, (middle rack), and bake for 14 - 20 minutes. Check at 14 min. You want to pull when the bread is golden brown.
Check halfway through, and if it's not browning evenly, rotate 180°.
Cool on a rack. It may not be completely done when you pull it, so let it cool to room temp before slicing. If you are like me, you won't be able to wait, but do let it cool until it's cool enough to handle with bare hands.
Please post in this thread if you decide to try this.
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