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Bread-baking used to be my main thing… 20 years ago. Now that it's become cool & uncool again, I'm trying to get back into it with a no-knead recipe. Mix up a big batch on the weekend, & bake a small loaf from it every few days. Had to make some altitude changes, but now:Permalink On twitter.com
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Basic recipe (with adjustments): 6 cups warm water 3 tbsp yeast (2.5ish) 3 tbsp coarse salt 13 cups all-purpose flour (11ish) Stir in the flour. Dough should be fairly wet, still form-fitting to the bowl. Cover & rest for 2-3hr, then refrigerate.Permalink On twitter.com
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All of this can happen in a large bowl with a non-air-tight lid. I started with half-batches to get the hang of it. My bowl overflows a full batch slightly at the height of rising. Adjust so it lasts a week or two. If you like sourdough, don't wash the bowl between batches.On twitter.com
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Baking day: cut off a grapefruit-sized ball & shape it by stretching the surface around & under to get a smooth top. Use just enough flour so it doesn't stick to things. Let rest for 40min (30), & preheat oven to 450F. Dust with flour & slash with a # pattern on top.Permalink On twitter.com
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I bake in a dutch oven (cast-iron pot inside oven) – 40min with lid, 10 without. The recipe calls for a pizza stone & steam tray, 30min. Same crusty effect. I've also done a few loaves on a baking sheet & it works fine. Adjust times, depending. It took me a couple tries.Permalink On twitter.com
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Here's the book I started from. It has a lot more options & details & variations: Artisan Bread in Five Minutes a Day artisanbreadinfive.com/Permalink On twitter.com