World's Easiest Yeast Bread
Apr. 10th, 2022 12:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
food_for_tycho3 cups (450g) flour, bread flour preferable but AP will work well enough
2 tsp instant or rapid rise yeast
2 tsp kosher salt (not table salt)
1 1/2 cups (375 ml) very warm tap water (130°F)
Instructions
Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon [what the fuuuuck, a plastic spatula is fine.] to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.
Optional – refrigerate for flavor development- at this stage, you can either bake immediately or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven – Put dutch oven in oven with lid on (10" or larger). Preheat to 450°F 30 minutes prior to baking.
Sprinkle work surface with 1 Tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 Tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move. Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(-ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes (at least- this tends to take closer to 20 for me) uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.
2 tsp instant or rapid rise yeast
2 tsp kosher salt (not table salt)
1 1/2 cups (375 ml) very warm tap water (130°F)
Instructions
Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon [what the fuuuuck, a plastic spatula is fine.] to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.
Optional – refrigerate for flavor development- at this stage, you can either bake immediately or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven – Put dutch oven in oven with lid on (10" or larger). Preheat to 450°F 30 minutes prior to baking.
Sprinkle work surface with 1 Tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 Tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move. Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(-ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes (at least- this tends to take closer to 20 for me) uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.