“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” -James Beard
I have baked cookies, muffins, cakes and cupcakes. Yet, I have never tried making bread. You know, that bread you use for sandwiches and toasts. The thought of using yeast scared the carbs out of me.
My Aunt Lory’s the first person I met who made bread at home. I loved her bread so much that I asked for the recipe. Hers is a no-knead version too but has to proof for 18 hours. I am not that patient. Hahaha…
I looked for videos online on the no-knead method of making bread when I came across Steve’s YouTube channel, ArtisanBreadWithSteve. I watched him make bread using his no-knead turbo method and was hooked on how easy the recipe was to make. Plus, I only had to proof the bread for an hour and a half. It’s the perfect waiting time for impatient people like me!
What’s also great is that it only used four ingredients: warm water, active dry yeast, salt and flour. I made sure my yeast did not touch the salt until they were in the water.
Also, because I am stubborn and could not be bothered to buy bread flour, I used 2.5 cups of all-purpose flour and 1 cup of fine whole wheat flour instead. I wanted to see if it will work just as well.
I heated my glass bowl in the microwave for one minute on high. Then, I added in all the ingredients just as shown in Steve’s video.
The dough was a little bit tough to combine. I used a lot of elbow and shoulder grease. I believe it’s my fault for using wheat flour because it seems like it absorbed the water quicker than I had time to mix them all together. Nevertheless, I had fun. Next time, I will use my hand mixer with the dough hook attachment.
Once the dough has been mixed well, I covered my glass bowl with cling wrap and covered it further with a dishcloth. Then, I put it near the window where the sun shines through.
Instead of one and a half hour, I let it proof for one more hour.
It grew to twice its original size! I proceeded to do the degas, stretch and pull method before transferring to my loaf pan. I let it proof for another 30 minutes. During the last 15 minutes of proofing time, I pre-heated my oven to 204°C.
I let the bread bake for forty minutes. I was not used to this waiting time because my cookies took only 8 to 12 minutes to bake while my muffins only took around 20 to 25 minutes. Having made it this far, I waited for the 40 minutes to be over.
It was amazing!!! I tapped on the top with a butter knife and it did sound hollow, meaning it’s done. The top was crispy/crunchy but the bread inside was so soft! It went well with garlic butter!
Another item off my bucket list! I’ll try my aunt’s recipe next. 18 hours, just you wait!!!