Cover with plastic wrap and store at room-temp or a turned off oven for 12-18 hours, and up to 24. Add warm water and mix until flour mixture is absorbed by water. You can totally make this bread! It’s worth it, and best of all, you know exactly what’s in it. Look at that crumb! Perfect vehicle for lots of creamy butter □ It doesn’t matter though, you’ll be happy with whatever you choose to go with. Both are amazing, but I’ll give bread flour the slight edge. I’ve made this bread many times, using either all-purpose flour, or bread flour. Honestly though, who cares, when you have such an amazing, fool-proof recipe that is guaranteed to change your culinary life. You’ll get a nice crust, but it won’t be as crusty if you used a dutch oven. It’s ok, this bread will still bake on a regular baking sheet, and turn out just as delicious. Dutch ovens are like little mini-ovens that trap lots of heat and steam and basically turn into small bread-baking saviors. You could spray water every few seconds during the first 10 minutes of bread baking to kinda achieve that - OR - you can trap the steam inside of your dutch oven as the bread bakes. Home ovens don’t have steam injectors, so we have to improvise. Professional bakeries use ovens that release steam during the baking process to help create that signature crust. In order for bread to develop that incredible crust as it bakes, it needs steam. Why use a dutch oven? Ok, so…it’s like this. Don’t believe me? Watch the video tutorial □ You’ve got incredible fresh bread with zero effort. The next day, you gently combine it into a ball - with plenty of extra flour as it’s a very wet and sticky dough, and then let it rest while you heat your oven. That is the truth-ruth! You literally mix flour, yeast, and salt with water…mix it around until it’s all absorbed…and let it proof for 12-18 hours overnight. The originator of this incredibly simple recipe says that it’s so easy a 6 year old could make it. Just know that any flour containing wheat/grain particles will not rise as much because the shards of wheat tend to slide the gluten at the knees, causing it to be less puffy. It’s very versatile, as many different flour combinations can be used - whole wheat, all-purpose, bread flour, whatever rocks your boat. There are tons of variations available online, and I want to be the first to let you know that this recipe is also amazing for making 8 slider-sized rolls. Listen, this is one of the easiest recipes ever created. I originally posted this recipe for the easiest no-knead artisan bread on my Youtube channel, but decided it should absolutely be available here as well.
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