Bread = Part 2


So I got up this morning and finished the bread.  Here is a picture so you can see how resilient it is (even though I made a few errors)



Crusty and beautiful huh?  Here is what I did wrong and right:


So in the morning, heat the oven to 450 degrees then put your pot in the oven with the lid on and let it heat for 30 minutes.  Please make sure to remove the dough from the oven before you turn it on – I didn’t  so the dough  I have is a little loose and weird.  Photo here:




But I just dumped it onto a tea towel with a ton of flour and shaped in into a ball shape hoping it would be ok.  I also think I used too  much yeast as I dumped a whole envelope in and didn’t measure a 1/4 tsp.  But oh well – it seems to have worked.  Proving that this recipe is indestructible.



After the opt has heated for 30 minutes, take it out carefully and dump the bread ball in, no greasing of the pot needed.  Cover and put in the oven for 30 minutes, then uncover and let cook another 15 minutes.

Take it out and cool on a rack.

Next up?  Roasted garlic and herb bread, parmesan and bacon bread….  The possibilities are endless.  I can’t wait.


Now – go read about my hip at  Im off the walker!



People ask me all the time what I like to cook when a discussion of culinary school comes up.  I always say savory dishes as I hate to bake.  And as I have continued to say this, I realize that I don’t hate to bake, just get frustrated over how much time it takes.  Then it occurred to me that I need to work on my patience and so ……..I am baking.

Today is bread.  I found a super simple (we shall see) recipe on Pinterest of an overnight rise bread that is now sitting in my oven gently rising until tomorrow morning when we will complete this.  For now I have pictures of the process and the ingredients and will post the recipe at the end of the post when I see if it works.Image

So this is three cups of unbleached all purpose flour in a large bowl.



Here is the flour with salt (use kosher, see my post on salt) and rapid rise or instant yeast, which you then stir up with a whisk like this




Then add 1 1/2 cups of water to the dry ingredients and stir




It ends up looking like this.  I used a spatula to mix it and then arranged it at the bottom of the bowl, covered it with saran wrap and put it in the over to rise for 12 -18 hours.  So long about 7 or 8 AM I will have it proofed and ready to go.  So I am publishing this and part two will be tomorrow when I hope to have a fragrant and delicious loaf of bread to show off.