No-Knead Crusty Bread

Rustic charm.

I took a brief break from Instant Potting to bake some bread. Ok, so the bread is to go with some Instant Pot soup, but the point is, I turned on the oven for the first time in a while.

I wanted something crusty to dip into soup, and I found this recipe. I followed the instructions exactly, except that I didn't bother with the intermediate "cutting board" steps; I just moved it from bowl to bowl to dutch oven. I also floured the dutch oven, which the original recipe doesn't say to do, but I didn't want to risk it sticking.

I may continue to refer back to the original recipe when making this bread the next couple of times, but I'll summarize the process below in less detail for when I get it learned.

The Recipe:

1 packet active dry yeast

1 tsp sugar

1.25c warm water

1.5 tsp salt

2.5c flour, plus extra for dusting

Combine yeast, sugar, and water. Let sit for 5 minutes.
Add salt and flour and mix just until the dough comes together.
Coat in flour and let sit under a damp towel for 1 hour, until doubled.
Without punching the dough down, form it into a loaf by folding the corners in repeatedly and then flipping it over, seam side down.
Place in new, floured bowl, seam side down. Cover and let sit for 30 minutes.
Put a dutch oven in the oven and preheat to 460.
Remove dutch oven, flour the bottom, and place the load seam side up in the hot dutch oven.
Cook covered for 30 minutes, then remove the cover and cook another 10 minutes.

The Verdict:

Will update later. I am writing this while I wait for it to cool. But I am fairly confident that it will be good.

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef

Cambodian Lemongrass Stir-Fry

I recommend going heavy on the peanuts I recently finally branched out and tried something new at Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra

Adventures of a healthy-ish pseudo-foodie

Search This Blog