Would anyone be interested in the recipe?

    • doodgelukkig@lemmy.worldOPEnglish
      4·
      1 year ago

      It’s a no knead bread, so a bit similar. Haven’t gotten the hang of sourdoughs yet, but planning on changing that!

      Here’s the recipe for this bread:

      Ingredients

      • 250gr flour
• 250 g wholemeal flour
• 300ml water
• 10 grams of salt
• 1gr dry active yeast

      1gr dry active yeast

      1. Combine flour, flour, salt and yeast in a large bowl and mix well.
      2. Add water and mix until all the liquid has been absorbed and there are no lumps left.
      3. Cover the bowl and leave to ferment for 12 hours
      4. Sprinkle flour on the counter and scrape the dough out of the bowl. Fold the dough until a tight ball comes together.
      5. Place the dough on baking paper and let it rise for an hour in a basket/small oven dish.
      6. Place a cast iron pan with a lid in the oven and heat to 250c/480f
      7. Remove the pan from the oven and carefully place the dough in the pan. Using a razor/lame, cut a vertical slit about 1cm deep into the dough.
      8. Put the lid back and bake at 250c/480f for 25 minutes
      9. Remove the lid from the pan and bake at 180c/350f until the bread has the desired color (10 minutes in my case)
      10. Let the bread cool on a cooling rack for at least an hour before slicing.
      • frosty99c@lemmy.worldEnglish
        1·
        1 year ago

        Do you put the loaf in the cast iron with the baking paper? Or only the dough? Looks great!

      • doodgelukkig@lemmy.worldOPEnglish
        1·
        1 year ago

        I keep wanting to come back and change little things. There’s soooo many nuances that change a whole lot. Which everyone here probably knows. But I learned a lot from ChainBaker on Youtube, so check his stuff out. His video’s are relatively short, but packed with a lot of information.

      • johnrimbauer@lemmy.worldEnglish
        1·
        1 year ago

        I used some points of this recipe for making a sourdough loaf, I tweaked the cooking times I use to match yours (usually I do 25 min covered at 250, then 20 mins uncovered at 170) and I was really happy with the result! I sprinkled water on the dough right before cutting suits to give it a nice bubbled crust effect. Thanks for posting!

  • Piggo :verified_horse:@piggo.space
    2·
    1 year ago

    @doodgelukkig Huh, someone asked @hob to reblog this? Cool stuff because 1. this is the first lemmy post to federate here I’m aware of, 2. hob understands it

    but also less good, media previews from Lemmy don’t work in Pleroma :/

    btw nice bread!