This post is different from any other you’ve seen on this platform. This is personal.
Making bread sounds intimidating, but it actually isn’t. You just have to make sure you don’t screw up the yeast so it can work its magic and the rest is just timing really. I’ve found a super easy, no knead, no fuss artisan bread recipe and the end result is out of this world.
1 1/2 cups of lukewarm water (about 100 degrees F)
1 packet of fast acting yeast
3/4 tablespoon kosher salt
3 to 3 1/2 cups unbleached all purpose flour
Mix the yeast and water first then add the flour. Mix with a wooden spoon – do not knead, just make sure there are no dry patches in the dough. You should get a wet and loose dough.
Cover the dough with a lid or aluminum foil. Puncture a small hole on top so the gases can escape. Allow the mixture to rise at room temperature until the top starts to flatten, about 1 1/2 – 2 hours. After this I put the dough into the fridge for at least two hours or overnight if I am in no rush. Cooling the dough will make it sooo much easier for you to shape the loaf.
Place a piece of parchment paper on a cookie sheet. Sprinkle the surface of your dough in the container with flour. Carefully take the dough out of the container (all of it or as much as you want to bake and the rest can sit in the fridge). Gently stretch the surface of the dough around to the bottom of all sides, rotating the ball as you go. Dust your hands off with flour so the dough doesn’t stick. The top of the dough should be smooth. This step would take no more than 30 seconds. Here’s a video on how to shape the dough. Place the dough on the sheet.
Let the loaf rise for another 30 – 40 minutes uncovered. The dough won’t change much, but it will once it’s in the oven.
Slash the top of the bread dough, so the gases can escape and the bread won’t deform while it’s baking. Bake it for 30 – 35 minutes at 450 degrees F until the bread is deep golden brown. I keep a pan with a little bit of water next to the bread while its baking. The water will create a crunchy crust while the inside will be soft. Yum!