{"id":357,"date":"2019-01-26T00:47:50","date_gmt":"2019-01-26T00:47:50","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=357"},"modified":"2019-01-26T00:47:50","modified_gmt":"2019-01-26T00:47:50","slug":"there-will-be-bread","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2019\/01\/26\/there-will-be-bread\/","title":{"rendered":"There will be bread"},"content":{"rendered":"

I love me a recipe that offers shortcuts and still tastes amazing. So, even though I don\u2019t mind kneading bread, I still eagerly bookmarked the no-knead recipe from Jim Lahey as soon as I came across it.<\/p>\n

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No-knead bread ingredients. No, the Sodastream water is not bubbly.<\/figcaption><\/figure>\n

Then, I discovered the caveat. There may not be kneading, but it still takes time and a little bit of getting your hands dirty (with sticky dough).<\/p>\n

After going through it the first time, I shrugged and said I wasn\u2019t really saving all that much so I wouldn\u2019t make it again. That is, until I tasted it. Readers, it\u2019s worth the time and effort.<\/p>\n

And the more I\u2019ve made it, the less the time and minor effort bothers me. I just plan better.<\/p>\n

This is also a quintessentially Dutch oven dish.<\/p>\n

Part of why the crust crunches so well is you preheat the Dutch oven for long enough that your dough goes into a nice and hot container. (I will admit, however, that I have used this recipe to make a couple of baguettes and it turns out well, just not as crunchy.)<\/p>\n

It\u2019s also pretty hard to mess up, since there are so few ingredients. The key is using bread flour, but I have — and I did this time on a whim — thrown in some amount of wheat flour and it\u2019s worked. It\u2019s not quite as fluffy but fiber does a body good.<\/p>\n

Now, you can time things out how you want, but with a 12 to 18 hour rise time on the first go, my planning schedule is this:<\/p>\n

*Before bed: Mix together the yeast, salt, water, and flour, and stir until blended.<\/p>\n

*The next day\/evening: When I get home from work, or the afternoon on a weekend, scrape the edges of the mixture and ensure it\u2019s risen; then, turn out onto a lightly floured surface, shape into a boule, and wrap in a well-floured or cornmeal-coated towel, and let rise another 1 to 2 hours, before preparing to bake.<\/p>\n

If you\u2019re an early morning riser or an insomniac, a different schedule may work for you. But I\u2019d rather get it started before bed and then deal with it later in the day. And a few hours extra rise time, if it\u2019s a work day, hasn\u2019t made a difference.<\/p>\n

Again, it\u2019s pretty hard to mess this up, even if there is an optimal way to make it that will maximize its awesomeness.<\/p>\n

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My boule isn’t the prettiest and it didn’t rise as much as I thought it would, but it tastes forking great.<\/figcaption><\/figure>\n

Here\u2019s what I did:<\/p>\n

Ingredients<\/strong><\/p>\n