Flipping the script on this online recipe format. Recipe is first, story is below!
The key to making it at home is a dutch oven. I’ve got a cast iron soup pot with a griddle lid. Not only is it great for bread, it’s great for other recipes as well. .Cast irons are my absolute favorite. Anyways, it’s pretty simple:
½ tsp active dry yeast
2 tsp salt
3 ¼ cups flour
1 ½ hot water (100º)
-or if you prefer weights-
340g hot water
Mix the dry ingredients well, add the water, and let sit overnight.
In the morning, turn on the over to 450 with the cast iron inside to warm it up for 15-20 minutes. Pull out the bread and fold and pull it a couple times (no kneading!) so it forms a nice ball. Place on some parchment and set a towel over. When the oven and the pan is heated up, take it out and carfully set the dough on the parchment inside, put the lid back on, and return to the over for 30 minutes. After that, take the lid off for 10. Then slice and enjoy some fresh warm bread!
• I find if you let it rest for a few hours, it lasts longer and stays moist
• Slice in the middle and place open ends together and it’ll keep some of the moisture longer too.
One of my favorite traditions in my family is early morning toast, tea, and coffee with my son. It all started when he would wake up around 5:00 and his momma was still tired from breast feeding the night before. We’d get up early, play a little, and since there was so much time till family breakfast I’d prepare a little snack. Initially it was local bakery bread, but I decided to start making my own.