From Flour Water Salt Yeast.
No knead. Look at this bubbly dough! Tripled in size, nice!
The recipe calls for 1&1/4 hours in the proofing basket but Rob usually does it for less so we split the diff.
Shorter proofing time.
Longer proofing. Both look great!
Yummy!
I’m jealous. I wants it.
Mmmmm, looks delicious!
This looks delicious!
it is SO easy, so easy that it’s almost effortless. The recipe and instructions are in the link. Do not be afraid of this, I have let yeast scare me for far too long. It’s honestly idiot proof, I’m telling you.
Looks so yummy!
Robin, my hubby, makes a no knead bread and we’ve experimented with the proof time, anywhere from 1.5 to 12 hours and decided the longer rise doesn’t make it any better. He can make a loaf start to finish in less than 4 hours.
Have you tried a poolish or a biga?
The biga is 80% starter, I did not find it made any yummy difference, BUT! The poolish at only 20% starter created such delicious depth of flavour, I was really surprised.
Still, this dummy bread which I find stupidly easy is very good. The moisture level can be a bit high or low, no problem. Still so darn yummy. I will say, I find using a dutch oven really helpful but it can totally be done without.
These 2 loaves took 1/2tsp of yeast. More yeast = less proofing time. We do that for buns, they are very soft & lovely. This bread crackles when it comes out, crispy chewy crust. NOM!
We’ve never tried either but my SIL uses a starter for her bread. Robin’s breads crackles too, which I love hearing.
Those look amazing!
Oooh it’s beautiful! I bet it’s nice and chewy with a crunchy crust. Mmmmmm~
Congratulations!! This amazing project is one of this week’s featured projects!!
i really want to make something like this in the near future it looks really good.
Do it! It is so much easier than you probably think.
I use the over night no knead one. And also the ones from the book flour water salt yeast. All excellent. But I need a reliable recipe for a yeasted bread that I can go from decision to make bread to finished loaf in about a couple of hours, and not kneaded by me. I know it won’t develop as much flavor, but you can always add filling to compensate.
Ooohh nice xx
