Making Bread Tutorial
Ingredients- Bun Size
- 1/2 cup all-purpose or bread flour, more for dusting
- 2 pinches instant yeast
- 1/2 teaspoon salt
- Optional cornmeal, wheat bran or additional flour for dusting roll
Instructions
- Whisk together flour, salt and yeast in a large mixing bowl and add 1/3 cup lukewarm water (around 90-100 degrees is great). Stir just until blended and all of the flour is wet (add a little bit more water if you need to), and cover with plastic wrap. Leave in a warm place for about 12 (and up to 20 or so) hours.
- The dough is ready for the next step when its surface is dotted with bubbles. Flour a work surface and gently dump dough onto it. Using additional flour to keep dough from sticking, gently stretch the dough a little and fold it over itself a few times, then gently and quickly form it into something resembling a ball, rolling it around in additional flour if you need to to shape it.
- Place the ball of dough, seam side down, onto a kitchen towel dusted generously with additional flour, cornmeal or wheat bran. Cover with another flour (or cornmeal or bran)-dusted towel and allow it to rise in a warm place for two hours, or until dough is more than doubled in size.
- Heat oven to 450 degrees at least a half hour or so before the dough is ready and place a baking stone, cookie sheet, or dutch oven in the oven to preheat. When dough is ready, gently slide your palm under the bottom towel and plop the dough into or onto the baking stone, seam side up. Bake for around 30 minutes. (I like to take it out around 15-20 minutes in)
New York Times Video for No Kneed Bread
