made overnight, no-knead bread this morning and its so good I just made another dough to do tomorrow. how come nobody told me making bread was delicious with like 15 minutes of effort
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@RussellsBarbershopQuartet Oh yeah that recipe rules and it is one of my main gotos when hosting shabbos dinner.
Fun tricks with it:
- during the pandemic during the yeast shortage I started doing 1/4 tsp of yeast and letting it sit like 20 hours to rise. (EDIT: actually my recipe is a different one so the numbers are different -- my recipe is 4.5 cups flour) (also I just use Instant yeast?)
- mix in 2 tbsp of herbs into it do it just do it I use basil & oregeno
- I've only done this the last 1-2 times I've made it but I think even the Only Technically Hard Part of "carefully move the dough from the surface into the 500-deg dutch oven" can be skipped -- flour some parchment paper and dump the dough onto it and turn it over to be a smooth-topped lump & cover it with a towel (? towel optional?), then to put it in just lift the whole parchment paper and drop it in
- (if your oven mitts have rubber grips they will Die, tho. You keep grabbing 500-degree knobs and they will just Die.)
@RussellsBarbershopQuartet Pizza dough is similar, tho obviously rolling out and slapping some sauce & toppings & cheese on that dough is more effort than just the pouring-out and flipping, and then plopping, of the bread.
And kneading exists a little but is like 5m right before rolling it out anyways and is light and hand-sized.
5 cups normal flour (my recipe also has "+ 5 tbsp gluten flour to make that bread-flour", which doesn't have zero impact but you can skip it)
2 tsp salt,
2 tsp yeast
2 cups water
2 tbsp olive oil
Cover. rise is either 1 hour or "in the fridge over your workday".
Cut it into ~quarters and sorta work them into balls by pushing up the middle of the bottom and pushing the outsides down & together until it's ball shaped again, repeated until smooth. Sorry I'm bad at explaining.
Then I just drop the balls back into the bowl they rose in & back in the fridge, and can just grab one and roll it out for a pizza (or calzone, or whatever) anytime for the next few days.
@RussellsBarbershopQuartet Turns out gluten is just sorta magical I guess. Thank you Wheat, and also thank you hundreds of generations of people doing the domestication in the fertile crescent & across west asia. (Also for founding a lot of the parts of civilization I rely on a lot on a day to day basis, like semitic languages and also a lot of the math I inherited. You didn't have estrogen at your time but I think some of you would have really enjoyed it.)
Also nearer temporally thank you *checks UN data* China and India and USAmerica and Russia and France and Australia and Canada and Ukraine and ...
this is the recipe I used btw and it feels like cheating somehow https://breadbythehour.com/dutch-oven-no-knead-overnight-bread/
Dutch Oven No-Knead Overnight Bread