I have done nothing but sweat for the past two weeks. It's not really that hot outside. Temperatures have been in the mid 80s. But I
So I've had quite a few bun days recently.
And don't ask me why I decided to bake bread one night, because I don't know. There was absolutely no logic in that decision, and my house hasn't cooled down since.
All you need to know is this recipe is beautifully simple, and doesn't require kneading or a bread machine. The crust is crusty, and the inside is soft and has a great crumb.
maybe just wait til the winter to try it out. to avoid sweat dripping in your dough.
Artisan Breadadapted from Baking Glory
Ingredients3 cups Lukewarm Water
1½ tbsp Yeast, active dry
1½ tbsp Salt
6½ cups Flour, all purpose
1. In a medium bowl add the warm water, salt and yeast and stir together.
2. In the bowl of your mixer add all the flour, then pour the yeast mixture over and mix using the dough hook, until it’s all well incorporated.
3. Place the dough in a large plastic container, it needs room to rise, and put the lid on it, but do not close completely, there needs to be one corner left open to let the gas escape. Alternatively, you can use a large bowl, covered well with plastic wrap and poke a couple small holes in it's top using toothpicks.
4. Let the dough rise for 2 hours.
5. The dough will be very sticky and elastic. It is recommended to bake this on a stone, however a regular baking sheet will work just fine. Cover the baking sheet, or stone with parchment paper.
6. Put some flour on your hands, and divide the dough in two pieces. Shape the dough into the desired form for your bread and place it seam down on the baking sheet. Sprinkle some more flour on top of the loaves and let them rest for another 30 minutes so that they can rise a bit.
7. Preheat oven to 450° F / 232° C. Before placing the bread in the oven, add a pan with a cup of water and put it on the bottom rack. Slash the top of your bread, to allow gases to escape.
8. Bake it for 30 to 35 minutes. The water will allow for the bread to form a nice crusty top.
Linking to: Tater Tots and Jello, Chef in Training, I Heart Naptime, Positively Splendid, Polkadot Pretties, Lovely Crafty Home, The Dedicated House, Family Ever After, Get Schooled Saturday, Kitchen Fun with my 3 Sons, Not Your Ordinary Recipes, Simply Designing, Thirty Handemade Days, Foy Update, Just Winging It