/ck/ - Food & Cooking

Dutch oven no-knead bread, so simple even anon can make it. Fuck year.

>>13973811
Looks delicious. Grats. Even if it didn't spring up as much as you want, those nice crusty loaves are still great for sammiches.

>>13973947
No-knead Dutch oven bread is your friend. Pic related. Recipes are all over the Internet and are ridiculously easy.

Sourdough was yesterday. Today it's pizza dough. Four cups flour, half a cup cornmeal, three teaspoons each salt and yeast, four big heaping tablespoons sugar, buttload of garlic and onion powder. Mix on high in the Kitchen Aid mixer and laugh as it lurches around the counter beating the shit out of all the other kitchen appliances. Dump in olive oil, coat thoroughly, let sit for three-four hours. make pizza. Eat.

*CAN WE GET BACK TO TALKING ABOUT BREAD PLEASE*

I can make a decent loaf of no-knead bread in a Dutch oven -- pic related -- but getting a loaf with those nice big bubbles in it eludes me, no matter what I do. It's exasperating. Ditto on thin crust pizza. Tips?

>>11183953
>if you own a dutch oven, you can make some seriously incredible bread
I like the no-knead variety myself. But yeah. Dutch ovens rule.

>>9884713
Line it with parchment paper.

>>9632592
>Dutch ovens work great.
Yes. Yes they do.

>>8093368
I guess that's what you use if you don't have a Dutch oven.

>>7184344
Yes. Yes I do.

>>7184728
Get a cast iron dutch oven and some parchment paper and make some no-knead artisinal bread in it. The laziest goddam bachelor on the planet with zero cooking experience could manage it.

3 cups flour
1.5 cups lukewarm water
2 tsp salt
1 packet yeast

Mix and leave overnight.
Lay out parchment paper. Scatter half a cup of flour on it. Pour/scrape gooey hideous looking mass of dough onto it. Let it rise for half an hour more.
While you're waiting, preheat Dutch oven (DO NOT OIL UNLESS YOU WANT A KITCHEN FIRE) in 425 degree oven.
Take Dutch oven out, lift up parchment paper with dough, and set into Dutch oven. Scatter more flour on top. Clamp lid on top. Bake for half an hour, then take the lid off. Let it bake for 15-25 minutes more until top is nice and brown and has miniature crusty faultlines running all over it.
Dump bread out and let cool for at least an hour before tearing into the crusty chewy goodness. Cut into it too soon and all the steam will escape and leave you with bread-flavored closed cell foam.
No kneading, no washing except for the bowl you mixed it in, no nothing. And the results -- well, see for yourself. That was one of my prettier ones.

>>6471830
Try just leaving it overnight. That's the lazy bachelor method I use, and it seems to work pretty well.

>>6101093
Make plain old artisinal no-knead Dutch oven bread and dump in a cup of sourdough starter. Viola. Don't let it ferment TOO long, though -- say maybe 6 hours instead of overnight, or it'll fall flat.

>>5746596
That's a shame. You could make no-knead artisinal bread that looks like this -- there's recipes all over the Intarwebz, and they're all pretty much the same (flour, water, salt, yeast, let sit overnight, bake in parchment-lined cast iron pot, take lid off last half hour for nice crust, bang. There you are). Which is the only kind I know how to make, being a lazy bastard. Sorry.

>>5713672
>I made brad
What a coincidence.

Sourdough/cast iron Dutch oven master race reporting in. Just look at that delicious crusty bastard.