fresh bread

There’s something about fresh bread that is just intoxicating.

Even more so, is making fresh bread yourself.  And then, if you can turn out a loaf that rivals the bakery, then you’re really in for a trip!

About a month ago, I was reading about nearby farm, and a blog associated with it.  The people writing the blog are writing about the vegetables they are getting weekly from the farm, and what they are making with it.

In one of their entries, they mentioned an apparently famous internet phenomenon, the no-knead bread.

New York Times’ No-knead Bread

Yeah, I had never heard of it either, so I went on a search to find out what it’s all about.  There I go, spending more time online than I should, but yet, finding such a treasure can be merited.

I also came across another site, Breadtopia, which is really helpful with more videos of the bread making process, as well as other variations, and other people’s attempts, and their comments.

Anyway, I tried it 2 times now.  The first time, I think the yeast I was using wasn’t very active, and kinda old, so the bread was good, but it didn’t rise much.

The second time, the result was entirely different, and it was delicious, and it looked every bit as good as other bakery bread.

See?!

Yup, I made this!  And it was super yummy.

Anyway, I pretty much followed the Breadtopia’s recipe, with a few variations.

Here’s my take:

2 cups white bread flour

1 cup whole wheat flour

1/4 teaspoon instant yeast(it might be called “breadmachine” yeast, but don’t use active dry yeast, or rapid yeast)

1 1/2 teaspoons salt

1 1/2 cup purified(bottled)  room temperature water

How to prepare:

Mix all the dry ingredients first.  Then pour the water in and mix it together until a wet dough forms.

Cover your bowl with a plastic bag, and let it sit on your counter for at least 12 hours, but 18 hours is best.

The dough will have risen considerably!!

Once the time’s up, generously flour your work area.  Put the dough over the floured area, and spread it out into a big oval.  Fold it into 3, and then once over itself.  Cover it with seran wrap, and let it rest for 15 minutes.

While waiting, get another large-ish bowl, baste it lightly with olive oil, (and in my case, I dusted it lightly with wheat bran, but it’s not a necessity).

Once the 15 minutes have passed, grab the dough and form it lightly into a ball, and put it into your oiled bowl, and cover it with a cotton towel.  Let it sit for about an hour and a half.

When there’s about a half hour left, turn your oven on to 475 F( I might try 500 with my next loaf) and put your dutch oven with the lid(or other covered pot) in the oven, so it can get hot as well.

When everything is piping hot in the oven, pull your pot to the edge, grab your dough and carefully(don’t burn yourself!) put the dough, which will have risen again, in the pot.  (Watch the video above, and you’ll see what I mean.) And cover the pot again!

Bake for 25-30 minutes, remove the lid, and bake for another 10-15 minutes.

You’ll be amazed at the results.

Let it cool a little in a cooling rack, and then cut into it!

It’s awesome with some butter!

And now, I will go eat a slice, before I have to pick up the boys.

Let me know of your questions or attempts, and I’ll let you know of mine!