October 11, 2012 by Kriscinda Lee Everitt
I’ve been wanting to bake for a long time, but my kitchen and impossibly small stove/oven in my previous apartment made it difficult to even get excited about. All that has changed and one of many goals here at the homestead is to bake our bread every week and never have to buy it again. And so it begins…
The night before, based on a knead-less recipe from a friend, I made the dough.
1.5 Tbsp kosher salt, 1.5 tbsp yeast. I added a tbsp of honey as well. Add three cups warm water. Mix.
Add 4 cups wheat flour, 2 cups all-purpose. Mix until mostly lumpless.
And we have dough. Now, cover…
…except that I do not have a proper lid for this mixing bowl, so I improvised with some aluminum foil and a big rubber band. Metal!*
And into the fridge for a few hours, or, in this case, overnight, as I’m going to bake it first thing in the morning.
The next day, all has risen as we’d hoped. This is enough for two boules/loaves. Apparently, also three baguettes. And now we give it a gluten cloak, which I had to look up because I had no idea what that was.
And we’re ready for the oven. I put my boule on a baking pan with a sheet of aluminum foil. Preheat the oven at 450; let the dough rest while the oven’s a-warmin’ up.
Off into the oven it goes. Boules and loaves can be baked for 30 minutes.
Meanwhile, Big A and I had breakfast: steel cut oats with apples, walnuts, cinnamon, and a touch of honey. NOM. And filling. Good, because we have lots of physical labor to do today.
Mr. Moggy lounged in a morning sun patch while we baked and ate. When he wasn’t tearing around the rooms because he’s full of beans. He’s always full of beans.
Bread’s done! It worked! I actually made bread. And not too shabbily for my very first time. Nice crust and a soft, fluffy inside, although the boule itself weighs about 20 pounds. Hearty! I was so excited, I threw the remaining dough into a bread pan and let ‘er rip.
And now…bread porn.
And there we have it: one boule and one loaf, and Big A and I have bread for the week. Best part–easy peasy. Easy as pie. Now I can say, “easy as bread.” And a big thanks to Lindsay for telling me how.
For some bread baking tunes, I suggest following the below Dokken link.
Bakin’ the bread around you
your guten cloak will bind you
take a good sniff around you
now you’re…bakin’ the bread!
* Every time I say something is “metal,” you should hear the word “metal” as being screeched by, say, Don Dokken.