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.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog