Posted in Savoury

Crusty White Bread

Crusty bread from a crusty girl x

Now I’m not normally a bread baker (mainly because you can’t gobble the mix as you go along) but this dough was superrrrr easy to make and actually turned out crispy n delish.

Before we get into the crumby biz, here’s this week’s kitchen goss…

Kitchen Goss

Note to self: NEVER go on a first date to the beach. We were having the time of our lives splish splashing around in Newcastle when Vic’s GoPro captured some horrific/hilarious pics that have honestly made my self esteem PLUMMET.

Pictured: 2 girls, one looks scarily like Paul Chuckle, the other just looks bad.

Action shot ❀ Caitlin, the goggles are a look x

Wig slip x

Overall, I think everyone on the beach got second hand embarrassment from us, but we had a mint time (minus thinking I had frost bite because my toes went purple.) Can’t wait for next year, love you two weirdos so much xxx

Anyway enough of that, are you bready for action? Sorry I’ll stop now, that was really bad.

(recipe adapted from https://www.kingarthurbaking.com/blog/2016/01/01/no-knead-crusty-white-bread)

Ingredients

  • 450g plain flour
  • 350ml lukewarm water (slosh your finger in it, if you can’t keep your finger in for 15secs then it’s too hot)
  • 1/2 tbsp salt
  • 7g dried yeast

Method – makes 2 loaves (you can double the recipe but not sure why you’d want 4 loaves of bread x)

  • mix everything together until it forms a very sticky dough
  • BAM! The hard work is done
  • put it in a large & in charge bowl and cover with cling film
  • let rise at room temp for 2 hours
  • then put the bowl in the fridge for 1-7 days
  • This is where the flavour develops, the longer you leave it the tangier it gets
  • (I only left mine for 1 day because I was too impatient but it was still pengaleng)
  • when you’re ready to make the bread: get 2 baking trays lined with baking paper, and flour your surface
  • sprinkle the top of the dough with flour and grab a big chunk (about half of the dough)
  • plop it onto the floured surface and shape it into a rough blob
  • repeat for the other half of dough
  • put your balls of dough onto your lined baking trays
  • sift flour over the top
  • let come to room temperature for about 1 hour
  • Slash with a sharp knife a couple of times
  • preheat your oven to 210C and put a metal tray on the bottom of your oven (we will be putting water in this to create steam)
  • put your dough in the oven, and pour one mugful of boiling water into the hot metal tray
  • shut the door quickly – the steam is what makes a really crispy crust
  • bake for 25-30mins until golden and crisp
  • Gobble as soon as it is cool enough to do so x

And that’s it folks. Thanks again for all your continued support n dat, if you’ve not already followed my instagram I’d love it if you’d take a quick peep @bitches_that_bake

Lots of luv, Han (BTB xxx)

Author:

Proud owner of Bitches That Bake. Just a gal trying to have her cake and eat it.

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