howdoicookbread

how do i cook bread

You may be asking yourself this very question.

follow the recipe and you’ll have a loaf of bread.

NO KNEAD BREAD

INGREDIENTS:

TOOLS N THINGS:

GET STARTED - PREPARE THE DOUGH

Time: 10 minutes or less, if you have gathered and identified all ingredients, tools n things above.

  1. Obtain 12 oz water. Warm up 12 oz water (warm from the tap is fine).
  2. Put that 12 oz water in the mixing bowl.
  3. Add 2 teaspoon yeast to mixing bowl.
  4. OPTIONAL: Put in the pinch of sugar to kick-start the yeast & cut the yeasty flavor.
  5. Stir around contents of mixing bowl with a spoon.
  6. Add 2 teaspoon salt to the mixing bowl.
  7. Measure out or weigh 3 cup flour(450g).
  8. Add 3 cup flour(450g) to the mixing bowl.
  9. Combine contents of mixing bowl with a spoon. You may need to use a “folding” method. Watch a quick video on how to do this.
  10. Moving forward, this combination will be called DOUGH.
  11. Now that the dough has been created, you have two choices depending on your patience level. See Option 1: I want it sooner or Option 2: I want it later.

OPTION 1: I WANT IT SOONER

  1. You will still need some patience for this, as it may take about two hours.
  2. Cover the mixing bowl with the dough with a cloth (like a tea towel). This should be draped over the mixing bowl and NOT tight nor touching the dough.
  3. Place the mixing bowl in a room that is “room temperature”. 70°+F or 21°+C should work. Proofing dough will differ based on the temperature and humidity of your room.
  4. Use your patience and wait about two hours. Regularly check on the dough to see how much it has risen.
  5. Once the dough has risen to about 2x, you are ready to move forward to Bake the Bread.

OPTION 2: I WANT IT LATER

  1. This method will also need some patience, but you can relax at least.
  2. Cover the mixing bowl with the dough with plastic//beeswax wrap. This should cover the mixing bowl and NOT tight nor touching the dough.
  3. Place the covered mixing bowl with the dough in your cold location (refrigerator).
  4. Use your patience to wait at least 1 day. Regularly check on the dough to see how much it has risen.
  5. You may wait up to three days. Chemistry will change the flavors of the dough the longer that this is proofed, so be aware.
  6. Once the dough has risen to about 2x, and you are ready to bake, move forward to Bake the Bread.

BAKE THE BREAD

  1. Preheat your oven to 450°F (230°C).
  2. Put your dutch oven in the oven to preheat that as well.
  3. Get parchement paper ready.
  4. Place dough on parchement paper and shape it to be a sphere/loaf that would ideally fit your dutch oven.
  5. Use knife to score an X on the top of the dough.
  6. Take dutch oven out of the oven. Remove the lid. THIS IS HOT! USE PROTECTION!
  7. Put parchement paper with dough on top into the dutch oven. THIS IS HOT! USE PROTECTION!
  8. Put lid on the dutch oven and put it in the oven. THIS IS HOT! USE PROTECTION!
  9. Using your patience, bake for 30 minutes.
  10. Take the lid off of the dutch oven. THIS IS HOT! USE PROTECTION!
  11. Using your patience, bake for another 20 minutes.
  12. Take the dutch oven out of the oven. THIS IS HOT! USE PROTECTION!
  13. Turn off the oven.
  14. Your dough is now bread.
  15. Let the bread rest for at least 15 minutes while it cools. Take note that the bread is still technically cooking until it has cooled off, and you do not want to disturb it.
  16. You may now move forward to Enjoy the Bread.

ENJOY THE BREAD

  1. Now that the bread has cooled, you may enjoy your bread.
  2. For best results, slice using a combination of your patience and a bread knife.
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