I am absolutely terrified of baking. Cooking I'm good with, but the exactness needed with baking stresses me out so much. I've also learned that I'm one that over-knead's, and so most of my things are very dense. No-knead bread might be just up my alley! I'll have to give this a try and see how it works out!
I was the exact opposite when I started, because I loved that baking was exact. I've gotten better at both over the years through practice, practice, practice. Just give it a try and see how it goes. Worst case you're out a little flour and salt. Best case you end up with some amazing bread you can eat. These loafs also work great for making shooter sandwiches as well.
Feel free to head over to /t/baking if you have any questions. It's a pretty new tribe, but I will be posting new content every day as well as answering any questions.
I got into baking when I was little because it was almost like doing a science experiment, with all of the measurements and reactions. The exactness of it can be fun in its own way.
Different things are much less exact when it comes to baking. Breads in general I've found to be tough, but pies (if you just use the pre-made crusts) are much easier!
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I am absolutely terrified of baking. Cooking I'm good with, but the exactness needed with baking stresses me out so much. I've also learned that I'm one that over-knead's, and so most of my things are very dense. No-knead bread might be just up my alley! I'll have to give this a try and see how it works out!
I was the exact opposite when I started, because I loved that baking was exact. I've gotten better at both over the years through practice, practice, practice. Just give it a try and see how it goes. Worst case you're out a little flour and salt. Best case you end up with some amazing bread you can eat. These loafs also work great for making shooter sandwiches as well.
Feel free to head over to /t/baking if you have any questions. It's a pretty new tribe, but I will be posting new content every day as well as answering any questions.
I got into baking when I was little because it was almost like doing a science experiment, with all of the measurements and reactions. The exactness of it can be fun in its own way.
Different things are much less exact when it comes to baking. Breads in general I've found to be tough, but pies (if you just use the pre-made crusts) are much easier!
Here is the recipe:
Ingredients 3 cups of four
1 Teaspoon if active dry yeast
1 Teaspoon of salt
1 1/2 cups of luke warm water
Preheat oven to 450°; placing empty dutch oven inside with the lid on. Dutch oven needs to preheat for 30 minutes before you bake.
1. Mix flour, salt, yeast, and water in a bowl.
2. Cover with plastic wrap, and let sit at room temp (70° F) for 12-18 hours. The dough should be bubbly on top when it's done.
3. Lightly sprinkle flour on top of dough, and on work surface.
4. Remove dough from bowl and place onto work surface.
5. Gently fold (sides into middle) until dough is no longer sticky.
6. Place a clean towel in a clean bowl, and heavily flour the towel.
7. Place dough smooth side down into towel, and cover with excess towel.
WARNING: The towel does not go into the oven.
8. Lightly four bottom of Dutch oven, place dough in smooth side up, take a knife and slice the dough on top.
9. Bake with lid on for 30 min. Bake additional 10-15 with lid off.
You will know the bread is done when you can here it crackle, and it produces a hallow knock.