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Mr. Tacoma
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You know those big round loafs of delicious bread with the heavy duty crust and airy, soft and almost chewy inside? Want to make it at home? Of course you do. Read on...
This is so stupid easy anyone can do it. It just takes a long time and you'll need a dutch oven or some other oven safe pot with a lid. I've even seen it done with a crock pot insert and foil.
In a large bowl add:
3 cups all purpose flour (you can sub up to 1 cup whole wheat flour if you want but no more than that)
3 tsp Kosher salt
1 packet active dry yeast
Mix that stuff up. then add 1 1/2 cups lukewarm water and mix it up with a wooden spoon until just mixed. Don't over mix! The dough will be sticky and ugly. Not a nice coherent ball most people associate with bread dough.
Now cover the bowl tightly with plastic wrap and leave it overnight. It has to ferment for at least 12 hours. The long fermentation and wet dough allows the yeast to knead it for you. How easy is that?
The next day the dough should be big and bubbly looking. Get some flour on your hands and work the dough into a ball. Cover it with plastic again and let it rest for another hour.
Heat your oven to 450 and place your dutch oven or whatever you're using in without the lid and let it heat up for 30 minutes. Take it out of the oven and put your dough ball in it. If you're pot doesn't have enamel or a nonstick surface you can put some parchment paper on the bottom. Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and let it bake for another 7-15 minutes until it's nice and browned on top.
That's it! Dump it out of the pot and let it cool on a rack for an hour then dig in.
This is so stupid easy anyone can do it. It just takes a long time and you'll need a dutch oven or some other oven safe pot with a lid. I've even seen it done with a crock pot insert and foil.
In a large bowl add:
3 cups all purpose flour (you can sub up to 1 cup whole wheat flour if you want but no more than that)
3 tsp Kosher salt
1 packet active dry yeast
Mix that stuff up. then add 1 1/2 cups lukewarm water and mix it up with a wooden spoon until just mixed. Don't over mix! The dough will be sticky and ugly. Not a nice coherent ball most people associate with bread dough.
Now cover the bowl tightly with plastic wrap and leave it overnight. It has to ferment for at least 12 hours. The long fermentation and wet dough allows the yeast to knead it for you. How easy is that?
The next day the dough should be big and bubbly looking. Get some flour on your hands and work the dough into a ball. Cover it with plastic again and let it rest for another hour.
Heat your oven to 450 and place your dutch oven or whatever you're using in without the lid and let it heat up for 30 minutes. Take it out of the oven and put your dough ball in it. If you're pot doesn't have enamel or a nonstick surface you can put some parchment paper on the bottom. Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and let it bake for another 7-15 minutes until it's nice and browned on top.
That's it! Dump it out of the pot and let it cool on a rack for an hour then dig in.
