Simple Fresh Bread
After fielding many requests to share my bread recipe, I followed through with written instructions, a video walkthrough, and a complimentary recipe PDF download.
In short, it's a variation of the ever-popular New York Times No-Knead Bread recipe. I've removed a few unnecessary elements and simplified the ratios, making them easier to memorize.
The caveat with this version is that it relies on a digital scale. If you don't have one, you can use roughly 3 cups flour, 1.5 cups water, 1 tsp salt, and 1/4 tsp yeast.
The critical thing to learn is the shaggy texture of the dough (a term of art that isn't at first intuitive to understand, but once you get it, you'll be able to repeat it by feel). Adjust the bake time based on how hot your oven runs. A dutch oven is required to keep the moisture from escaping.
Simple Bread Recipe
- Dutch Oven with lid (non-vented)
- Mixing bowl
- Digital gram scale
- Plastic wrap
- Cooling rack or Trivet
- 450g Bread Flour
- Bob's Red Mill, King Arthur, or Generic
- 9g Salt
- 1.3g (1/4 tsp) Yeast
- SafLager W‑34/70 brewer's yeast or Instant yeast
- 50g Beer
- Any - experiment with an IPA or a Stout!
- 300g water
- If not using beer, use 350g water
- Dry mix flour, salt, yeast in mixing bowl
- Add beer and water, mix until dough is shaggy
- Seal bowl with plastic wrap
- Let rise 12 hours @ room temp
- Preheat Dutch oven and oven to 475ºF
- Remove dough from bowl, fold & tuck into tight ball, dust with flour, cover with linen towel
- (Optional 2nd rise for 1 hour)
- Transfer to Dutch oven and bake with lid on for 45 minutes
- Remove and let rest for at least 1 hour, then enjoy!