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Message Subject make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap!
Poster Handle Anonymous Coward
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Magnificent. It's an old technique really using a dutch oven like the Pioneers would have done, but letting the yeast ripen the gluten in the flour. I'm sure a higher gluten bread flour would naturally work better or faster. You might be able to get away with less then 12 hours that way.

It would be cool to try this using a natural yeast recipe. I'm looking for recipes other than sourdough. That way all you need is flour, salt, and water plus whatever starter.

In a survival situation, wheat is hard to come by. You can stretch it, but with a far less expanding bread by adding cattail pollen, acorn flour, or whatever you've got handy like a hybrid with masa or corn flour.
 
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