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8 Hour Bread - No Keading Needed

by Schteveo (Posted Sun, 03 Apr 2016 18:26:11 GMT)
OK, I'm gonna resurrect this item!!

I have baked, and balked, and baked bread over the ensuing 19 months since that last comment.

I still suck at it. I made a no knead loaf today, 4 hour, 4 ingredient, seemed idiot proof. Just before it bakes, you heat the oven to 450DEG, with a large cast iron dutch oven in there to heat up. While that's heating up, the last 30 minutes, the bread goes on a oiled sheet pan. By the time the oven / cast iron were ready, the 'dough' had spread out top almost covering the sheet pan. I had to pour the dough into the dutch oven.

The recipe called for '...gently getting your hands under the dough, and lifting it into the dutch oven...'. Imagine trying to lift 3 1/2 pounds of loose oatmeal by hand. I've tried these no knead breads before, they're either too loose [like today], or too dense. I always add any 'extra' flour TBLS at a time, so how they get so dense so quickly evades me.

I'm a great cook, or at least folks who eat my food say so. But I cannot bake to save my soul. It doesn't seem to matter what 'system' I use. I've tried fast rise [double yeast recipes], slow rise [12, 18, 24 hour rise, with little to no sugar or sweeteners] , no knead breads, light knead breads, blah, blah, blah.

I never get my bread dough to the consistency that I KNOW it's supposed to have. I have quite literally made TONS of dough in the past. I was Commissary Manager at a Dominoes Pizza in the mid '70s. We're talking industrial sized batches of dough. 100lbs of flour a day often. I have even cut down that recipe and it works....but baking bread is killing Charlie Brown used to say.....AAARRRGGHHHH!!

So, I'm looking for a fool proof bread recipe. Or more fool proof way of making bread. Round rustic or loaf pan, I don't care, just looking for some help.


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This post first appeared on SHTF Support Conspiracy And Breaking News, please read the originial post: here

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8 Hour Bread - No Keading Needed


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