I want to share with you a really easy way to make bread.
I whipped up this two nights ago before I went to bed.
All you need to do is mix in a bowl the flour, yeast, salt and water and over with cling wrap and let it sit over night. (12-18hrs).
In the morning give it a little mix with your hand to shape it and make it smooth, wrap back up to let it rise (1-2hrs) till it has doubled in size. In the last 30min pop your Dutch oven in to a cold oven to heat up to 220deg then when ready carefully remove pop the raised loaf in the dish pop the lid back on and into the oven for 40mins. Take the lid of for another 10-15min till it’s nice and brown on the top. That’s it!
Here is the complete recipe
Basic No-Knead Bread
slightly adapted from Jim Lahey’s My Bread
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water
1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 220degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 100degrees. You can check this with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.
The family will finish it off today’s with homemade pumpkin soup for lunch.