Yes, I did join the ranks of the 2020 bread-making club. Anyone who’s anyone made bread last year. I can’t say I’ve attempted a sourdough yet (so I probably shouldn’t consider myself to be a part of any sort of revered bread club), but I go have a go-to that, as the kids say, really slaps.
I definitely can’t take credit for this recipe, but it’s been my MVP.
I got it from It’s Always Autumn. So I’m giving credit where credit is due, but I’m also doing you a kindness because who wants a billion ads to come up along with a whole novel-length backstory for a recipe when all you want is the dang recipe?! No one. Zero people. So you can come to this simple blog where there are zero ads because this gal is getting no cash money.
Okay, here you have it. No back story. My go-to bread recipe.
ingredients:
⋒ 3 cups of flour
⋒ tsp of salt
⋒ 1/2 tsp of yeast
⋒ 1.5 cups of warm water (I make mine as warm as it can be while being comfortable to touch)
put ‘em all in a bowl —
It’s gonna look shambly. You’re gonna wanna mix it some more. But mix it just enough that everything is well combined (I’ll mix the dry ingredients together before adding the water), cover the bowl with plastic wrap and leave it. You’re done. Let it set for 8-24 hours.
the most work you’ll do —
By the time you come back to it, it will be kind of bubbly and will have risen a good bit (unless you’re doing gluten free, which we’ll get to).
On a well-floured surface, dump it out and bring in each “corner” into the center and flip it over into a dough ball. You’ll need a good bit of flour on the surface, on your hands, and feel free to sprinkle some on the dough too — it’ll be really sticky.
This is also the time where you could also sprinkle something (like rosemary) in the dough before you “fold in” each corner. I’ve recently started doing this, or you can just sprinkle an herb or some everything-but-the-bagel seasoning on the top of the dough ball.
Let it sit for 30 minutes. During this time you’ll preheat your oven to 450°F.
I personally don’t have a dutch oven for baking bread, but a cool hack you can do is take out the removable part of your crockpot and bake your bread in there! I’ll put it in the oven as it’s preheating. Apparently it helps to avoid cracking. Mine has always been fine!
After pre-heating & the 30 mins is up, score the bread with a serrated knfie (make an X, or do something fancy — your choice). Spray your crock pot or dutch oven and flour your hands again to transport your lil bread baby into it!
You’ll want to cover it with aluminum foil for 30 mins and then remove the foil for an additional 10-15 mins.
Badabing badaboom. Looks like you slaved over this beauty when it only took you a collective 5 minutes. Work smarter not harder, amiright?
PS —
◡ A few people have tagged me on instagram to show me the result of their own loaf after I’ve sent them this recipe. If you would be so kind, I’d love to see your pics :) :)
◡ Also! I’ve done the same exact recipe using gluten free flour. It won’t rise at all, and turns out to be a lot more dense, but it’s equally as delicious! Praise be.