Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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Learning to bake bread after recent dietary restrictions prohibited getting most store bought bread. This is my first attempt at a no knead bread in a dutch oven.
Please recommend me your most effortless loaf recipes!
That looks delicious!
Lately I have been making cast iron focaccia.
I've got a three day fermented half recipe that's gonna be the crust for tonight's pizza. Turns out roughly like classic Pizza Hut, which is what I am aiming for.
Oh wow - been thinking of trying focaccia, this recipe looks really doable!
A recipe page that's actually dense, useful information with easy to skim headers!
It is incredibly easy and delicious.
Been trying to get Pizza Hut Classic crust for a while! I hope yours works out.
Once you've got a no-knead recipe you're happy with, try adding things to it.
You can rub some butter into the flour and/or add a tablespoon of olive oil to add some fat for a softer crust.
A nice simple one for breakfast is to add raisins and cinnamon, it's excellent toasted.
Similarly you can add any dried fruit, herbs/spices, cheese, garlic etc while using the same base recipe. Just keep in mind that fats will add to the hydration so maybe reduce the water a bit.
Looking at your pic, I suggest to slash the top before baking so you get a bit better rise.
This is all very helpful advice, thank you! And yes, I should have slashed the top. The recipe I was following didn't include that in the instructions so I didnt do it and in the end it didn't rise as much as I was expecting.
When you say to add butter or oil to the flour, do you mean in the dough or in the flour used when shaping the loaf before baking?
I often kick myself for forgetting to slash the top too :D
If you slash it next time and it still doesn't rise as much as you expect, you might try leaving the dough to proof in a warmer place in your house (I put it where my hot water tank is). If that's not it then it's either a case of leaving it to proof longer (you can put it in the fridge for a slower proof for a couple of days) or your yeast isn't good.
You would want cold butter and to rub it into the flour with your hands until it's like breadcrumbs before adding your liquids/yeast. I usually add about 15-20g (~ 1 tbsp ish) to a loaf with 500g flour. For the olive oil (1-2 Tbsp/15-30ml) I add it just before the water and reduce the amount of water by the same amount.
Here's the bread recipe I make every day or 2. It's about 6 minutes of active time. No knead, no "stretch and fold", just a quick stir, overnight in the fridge, raise and bake.
https://pantrybutler.hat-labs.com/r/2ee2c64c-779c-4b50-96df-1058cb8937d6
I'll give this a try! Thank you!
Which planet and moon is this?
I put everything in a gallon ziplock. Dry first stuff and shake it around. Then add liquid until its right for you. Can let it rise in the bag. I don't have a big kitchen with a lot of water to wash stuff.
This one never fails https://altonbrown.com/recipes/rustic-no-knead-loaf/ and if you search Alton Brown’s video where he explains it in good eats then you’ll also have fun.
This looks pretty similar to the recipe I used but the cornmeal is new. Great idea, thanks!