make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap!

^^^

This is great!!!! I'm going to try this!!

5 stars and Karma for you!!!

you're a brainwashed idiot. Is that you FLOTUS?

I have news for you, waste of time. If you eat wheat bread you're going to make yourself lose money/nutrients/health.

Wheat contains gluten, gluten impairs the body's ability to absorb nutrients.

Try using Quinoa, Almond, Amaranth, or Rice Flour, anything NON-GMO, and wheat free.

you want to clarify that for us genius...? gluten impairs the body's ability to absorb vital nutrients. how am I brainwashed for knowing basic facts that you don't know? Wouldn't that make you brainwashed, cause you're in denial and attack the messenger? I think it does!

1st off, this started on NY times a few years back.
a completely new way to make bread with NO KNEADING.
if you love those round crusty french bread types of artisian breads, hot out of the oven and you have no time.
THIS is a recipe for you!

here is the recipe from the nyt:
[link to www.nytimes.com]

above is a video on how to make it.

i have experimented with very many versions of this bread and it's practically impossible to screw it up and i have even simplified it from the nyt one.

all you will need is a dutch oven (like a big 4 quart metal pot you make stew in)

get a bowl. throw in 3 cups of flour
1 3/4ths cup of warm water
1/4 tsp yeast
1 1/4ths tsp salt

mix that all up with your hands. do it fast you don't need to be perfect about it.
cover the bowl with saran wrap!
that's it then.

let it sit somewhere warmish for around 24 hours. it really doesn't matter too much if it's 18 hours or 23 hours. just somewhere in there. i like to do 24 because it's easy to remember.

the next day, preheat your oven to 450 F. with the pot IN the oven heating with it. this is an important step because when you pour your dough into the pot then it kind of seals it immediately and stops it from sticking.

you will need then something else to stop the bread from sticking to the pan. so throw in at the bottom of the pan in a good covered layer some corn meal, or oatmeal, or muesli, or any course type grain you want on your bread. sesame seeds, poppy seeds whatever.

take the HOT pot out of the oven and with a spatula just get the dough from the bowl (that's been sitting around for a day bubbling with yeasty tasty goodness) in there fast. don't make a big ordeal about it. don't worry if it's shaped funny, it will all even out when it cooks.

bake it with the lid on for 45 minutes
then take lid off and bake another 10 or 15.

that's it. it's should pop straight out of your pot onto the counter to cool!

+++

i have made variations of this recipe where i added cocoa powder and sugar (it's not like a chocolate muffin but more like a biscotti)

i have made a variation where i added raisins, cinnamon and molasses

i have made one where i have throwin in almonds and sesame seeds and dried ruit like figs or dates.
or sometimes just mixed nuts.

i have substituted flour with cream of wheat!
i have done it with a sourdough starter.

you can do 1/2 wheat and half corn flour
or 1/2 wheat and some rye.
anything goes!

just mix it up, let it sit, and bake.
voila.

it's the best thing ever for when you're bugging out to bake some fresh bread. very grounding, comforting, simple, CHEAP, and delicious.

i imagine you could also make this on a campfire or brick oven if if TSHTF.

this recipe makes me so happy, and i hope it will make you happy too!

if you find a new variation on how to make it let me know!

now go do it. right now! :)

^^^

wtf...."wait 24 hours"???...I wanted that shit NOW!

wtf...."wait 24 hours"???...I wanted that shit NOW!

PINKY--THIS SOUNDS AWESOME AND I LOVED THE VIDEO!
BUT I AM ALERGIC TO WHEAT GLUTEN!
DO YOU KNOW OF ANYOTHER FLOURS I COULD USE TO MAKE THIS BREAD--LIKE RICE, GARBANZA, OAT,ETC???

I've tried it 3 times now and all I get is a wet playdo lump of crap. I'm pissed that it won't work for me, what in the he'll am I doing wrong??

You say 3 1/2 cups bread flour - check
You say 1/4 teaspoon quick yeast - check
You say 1 1/2 cups water - check
You say 1 1/4 teaspoon of salt - check

Mix all dry together then add water mix it up and let it sit 24 hours, I did all this and it is just a wet, sticky, mass WTF?? What am I doing wrong here??? ARrrrrrrrg

I dont know if Australian flour is differnt to yours but when I dumped my dough out onto the bench before putting it in the oven it seemed waywaywaywaywayway too wet and almost runny.
I folded it a couple of times with flour wich made me able to actually pick it up and put it in my hot pot. I will let you know how it turns out.

:)

First of all, we're not hear for an eternity, we're only passing through so I really don't give a shit. You want to live to 100? For most people it sucks and there's at least 20 years of suffering.

Secondly, my family all ate things like this and lived into their 80's, 90's and 100. So...

yeah, ask any Aztec about Amaranth, contact someone in the Andes for the Quinoa, Almond taste sucks IMHO, and Rice Flour, that's real tasty too. Or you can try one of those specialty over-priced snob-filled exotic health food stores. They can help you.

PINKY--THIS SOUNDS AWESOME AND I LOVED THE VIDEO!
BUT I AM ALERGIC TO WHEAT GLUTEN!
DO YOU KNOW OF ANYOTHER FLOURS I COULD USE TO MAKE THIS BREAD--LIKE RICE, GARBANZA, OAT,ETC???

Just shut the fuck up! FUCKING KNOW-NOTHING! TROLL!

Almond flour is awesome, you're just a fucking whiny bitch loser that wants others to lose cause you're a fat fucking slob, obviously. You're just a fucking TROLL, A STUPID FUCK!

I do not want what she is having. Maybe you should worry more about what comes out of you, than what goes in. That was so bad.

1st off, this started on NY times a few years back.
a completely new way to make bread with NO KNEADING.
if you love those round crusty french bread types of artisian breads, hot out of the oven and you have no time.
THIS is a recipe for you!

here is the recipe from the nyt:
[link to www.nytimes.com]

above is a video on how to make it.

i have experimented with very many versions of this bread and it's practically impossible to screw it up and i have even simplified it from the nyt one.

all you will need is a dutch oven (like a big 4 quart metal pot you make stew in)

get a bowl. throw in 3 cups of flour
1 3/4ths cup of warm water
1/4 tsp yeast
1 1/4ths tsp salt

mix that all up with your hands. do it fast you don't need to be perfect about it.
cover the bowl with saran wrap!
that's it then.

let it sit somewhere warmish for around 24 hours. it really doesn't matter too much if it's 18 hours or 23 hours. just somewhere in there. i like to do 24 because it's easy to remember.

the next day, preheat your oven to 450 F. with the pot IN the oven heating with it. this is an important step because when you pour your dough into the pot then it kind of seals it immediately and stops it from sticking.

you will need then something else to stop the bread from sticking to the pan. so throw in at the bottom of the pan in a good covered layer some corn meal, or oatmeal, or muesli, or any course type grain you want on your bread. sesame seeds, poppy seeds whatever.

take the HOT pot out of the oven and with a spatula just get the dough from the bowl (that's been sitting around for a day bubbling with yeasty tasty goodness) in there fast. don't make a big ordeal about it. don't worry if it's shaped funny, it will all even out when it cooks.

bake it with the lid on for 45 minutes
then take lid off and bake another 10 or 15.

that's it. it's should pop straight out of your pot onto the counter to cool!

+++

i have made variations of this recipe where i added cocoa powder and sugar (it's not like a chocolate muffin but more like a biscotti)

i have made a variation where i added raisins, cinnamon and molasses

i have made one where i have throwin in almonds and sesame seeds and dried ruit like figs or dates.
or sometimes just mixed nuts.

i have substituted flour with cream of wheat!
i have done it with a sourdough starter.

you can do 1/2 wheat and half corn flour
or 1/2 wheat and some rye.
anything goes!

just mix it up, let it sit, and bake.
voila.

it's the best thing ever for when you're bugging out to bake some fresh bread. very grounding, comforting, simple, CHEAP, and delicious.

i imagine you could also make this on a campfire or brick oven if if TSHTF.

this recipe makes me so happy, and i hope it will make you happy too!

if you find a new variation on how to make it let me know!

now go do it. right now! :)

You are so awesome...I just made my first loaf of rosemary/parmesan and it is amazing! Olive bread is happening next...can't believe I used to pay $5/loaf for this!!!!! I didn't fold it properly so it looks like a giant ass, but still tastes sublime!

[link to i1251.photobucket.com]

[link to i1251.photobucket.com]

Or... You can knead that bread and have awesome bread without bigassed gaping holes in it in less than 3 hours...

what is the grainmillwf.com?

it's like grain mill wtf almost, but not quite.
i am indeed curious.

no white flour for me, thanks