I made bread.
It was very exciting. I used a recipe I found here –
Tis a very simple bread. Came out crusty and delicious. I let it rise for too long. It was out for less than 24 hours but it got a bit too tangy. I also put in too much salt. The next loaf, which I’m going to make tomorrow. Mix the dough when I get up and make it when I get home, should be better.
I baked it in a le creuset dish that Rose’s partner Eric dumpster-ed. It is a very nice thing to cook in. I don’t know if I’d ever buy one at full price, but it’d be tempting.
No-Knead Crusty Artisan Bread
YIELD: Makes 1 loaf
3 cups all-purpose flour
2-3 teaspoons kosher salt (not table salt)
1/2 teaspoon dry yeast (active dry or highly active dry work best)
1 1/2 cups lukewarm water
Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*
In a large bowl, stir together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. No not over-work the dough.
Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.
After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.
While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.
After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)
Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.
Carefully remove bread to a cutting board and slice with a bread knife.
Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!
Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.
I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.
There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.
I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.
I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.
In other news
This weekend I am going to Boston for Arisia. I believe E.T. is running a few games. It should be fun.
In August I am going with Rose to a hacker conference called Chaos Communication Camp. It is an event that happens every 4 years. As the conference is in Berlin I’m now learning some German. I’m using a free app I got for my phone called, duolingo. I’m enjoying it.
I got a new room in my apartment. I have a bigger room now. I like it. I like having a bed. I thought I’d miss my futon and I did for awhile. I miss my hammock more. I have a very comfortable room room, but hammocks are wonderful!
At this very moment, many things are wonderful.