I Love my brother (and his bread)
The reality is I have the best brother. He is smart. He is dedicated and he is supportive. Growing up he helped me pass my PE class by teaching me how to hit the ball for softball. He also used to poke me with his toes and to this day, I am NOT a fan of feet. He is a big deal at Pfizer but takes time to talk to my friends when they are worried about COVID or any other issues. He is also amazing at baking bread. Over the years he has made bread in a le Crueset pan, hat a sour dough ‘pet” and now has what he calls an easy bread recipe. I have made it and I agree, this one is a pretty sure fire way to get good bread. Tips from me: DON”T add wheat flour and be sure to let it rise enough. I appreciate my brother-for being an amazing brother-and for all of the bread he has made me over the years.
No Knead Bread” servings='2 small loves' time=6 hours
Combine:
410 g of Flour
2 ½ tsp Kosher Salt (or a little less, mix into Flour)
1 tsp Yeast (mix into flour/salt)
290 g of Warm Water
Mix with a spoon until starting to clump. Then fold with hand until the dough is elastic (not much is needed). Can add a more flour, if too sticky.
Cover with a moist towel and let rise until double (about 3-4 hours). Flour a surface and turn the dough out. Cut into two halves and form into balls by stretching the sides of the ball underneath (don’t tear the dough). Place each on a parchment paper and allow to rise. If in a hurry, can wait just an hour.
Preheat oven to 450° F ideally with a baking stone (or a cookie sheet). Be sure the baking stone has come to temperature (or the bottom will not cook fully). Optional: score the surface with a sharp knife or a bread lame (I usually just cut an “X” on the top but can cut patterns, as you wish). Spritz the surface of the bread with cooking oil or brush with butter for a warm, brown crust or water for a lighter brown. Place in oven one at a time for even browning.
Cook for 15 minutes then turn bread front-to-back and, if browning too much on top, place a loose sheet of aluminum foil over the top, shiny side up. Cook another 15 min and check again. Cook until surface is nicely brown. Repeat with other loaf.
Wait for bread to cool until warm (not hot). If cut too early before moisture had evened out, the bread will be sticky.
