I rarely buy bread. I think the cheap stuff basically tastes like Styrofoam, and I usually talk myself out of the expensive stuff (don’t need it, I can make something that tastes better, I’d rather have pizza anyway) so I don’t usually buy that either. And since it kind of takes a while to make bread, I rarely do that, so the house is nearly always bread-free. (Don’t worry. I’m careful about getting my daily allotment of carbs—I make up for it in pasta.)
As I was procrastinating dreadfully taking a much-needed break from writing final papers today, I stumbled across this post about no-knead breads.
Clearly this is something that I had to try immediately, and so, without further ado, The Great No-Knead Bread Experiment—Part 1:
Here’s what you need:
3 cups of flour (I used all-purpose, bread flour is also fine)
1/4 tsp yeast (careful- this is not a pack. Measure it.)
1 1/4 tsp salt
1 5/8 cups water
Here’s what you do:
And I’ll be back tomorrow with the second half of this project. So far I’m really loving how quick this part of the recipe went together—this might be a recipe I can incorporate into normal life, instead of saving for special occasions. Tomorrow the dough is going to get a quick fold, another (shorter) rising session, some time in the oven, and we’ll be done. Can’t wait!