I’m still on the fence about this recipe. On the one hand, it made a nice sourdough-like bread. On the other, I didn’t get to punch dough. Yeah, I actually like kneading bread. Also, without the kneading, the timing/pace of making bread really changed. Maybe its just that I learned on breads which use kneading and got used to planning doing other stuff around that rhythm. But letting the dough rise for 6 hours is kind of awkward. 6 hours isn’t an overnight rise, so I cannot start it the night before and bake the next day. Maybe if it rose in the refrigerator? and finished up on the counter? Anyway, I also find 6 hours an awkward amount of time to do other things around, if I’m running errands outside the house. Or you know, hanging out with friends. Pretty much, I’d need to be in the house all Saturday. Or Sunday. ‘Cause that’s when I’d have time.
But… really nice sourdough taste. Also no bread shaping (which is nice). And a nice round loaf.
I have a feeling this one is getting copied out but will mostly sit unused in our binders.
Originally from TheKitchn.com
Makes 1 loaf
Recipes left to try (& copy…): 28; Bread: 0 recipes left
- 3 cups bread flour
- 3/4 tsp active dry yeast
- 1 1/4 tsp kosher salt
- 1 1/2 cups barely warm water
- Olive or canola oil
- Add the flour to a bowl; add the yeast and salt, then stir thoroughly.
- Pour in the water and stir thoroughly. The dough should look shaggy and a bit rough. Lightly oil the top of the dough with olive or canola oil, then turn over the dough and oil the other side. Cover the bowl with plastic wrap and then a towel. Set in a warm corner and allow to rise for 6 – 8 hours, at which time it should look wet, bubbly, and stretched.
- Turn the dough out onto a clean, lightly oiled countertop; fold the dough over itself once. Recover with plastic wrap and allow to rise until doubled in bulk, about one hour.
- About 20 minutes before the dough finishes rising (about 40 minutes after set out to rise), place an oven-safe Dutch oven or pot in the oven and turn the oven on to 450°F.
- Once the dough has risen, shape it into a round ball – at this point, you can slash or cut an X in the top of the ball. Now drop it quickly into the Dutch oven, place the lid back on and place the pot back in the oven.
- Bake for 30 minutes, then remove the lid and continue backing for 15 – 20 minutes.
- Remove from the oven and allow to cool on a cooling rack. Slice and serve.