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In Our Time of Knead

In Our Time of Knead Free Cooking and BBQ Magazine

There’s one thing we can say for sure…with this latest health scare (Coronavirus Covid-19)and being self quarantined- many of us have instinctionally reverted back to days of ole. Days from our grandparents time. A time when we squirrel away supplies, make things stretch, work with what we have. I guess you can say we reverted back to our values.

Rustic No Knead Sourdough Bread Recipe

We got “something” back in January and have been on “lock down” since then (It’s May now). So, being a smart cookie, I decided to take on a hobby I always wanted to try. Bread making.

So, I hit up Amazon and picked up a Sour Dough Starter. (I have a gluten intolerance and the BBQ Bastardo has intestinal issues, so when we learned Sour Dough is actually beneficial for the gut, it seemed like a no brainer.)

In Our Time of Knead Free Cooking and BBQ Magazine

 

I always had the image of bread making being a floury mess all over my kitchen. But that’s actually not the case.

I scoured you tube everyday while I was feeding and growing my sourdough. Hint: I started with Breadtopia Yeast and used their simple method to tasty sourdough in 4-5 days.

Day after day, fresh bread came out of my kitchen oven. Each recipe altered until I finally found my favorite, which I will share with you here.

My Facebook friends were slobbering over my daily bakes, we hope you will too.

Easy Sourdough Bread Recipe

Rustic No Knead Sourdough Bread

Artisanal No Mess No Knead Bread Recipe
Prep Time10 mins
Cook Time34 mins
Total Time44 mins
Course: Side Dish
Cuisine: country, homemade, rustic
Keyword: no knead, no mess, sourdough bread
Cost: $2

Equipment

  • Kitchen oven

Ingredients

  • 4 cups flour (all purpose white or 50/50 white and wheat)
  • 2 tsp salt
  • 1/2 tsp garlic powder
  • 1 3/4 cups Water plus 3 tbs if needed
  • 1/4 cup sourdough starter (Or one soup laddle’s worth)
  • 6 “ x 6” parchment paper

Instructions

  • In an extra large glass bowl, add sourdough yeast, flour, salt and water.
  • With a wooden spoon, stir ingredients scraping flour off the side of the bowl, until mixture looks “shaggy”.
  • Cover with lid or cloth and let sit 10-12 hours (It is recommended to start at night and let it sit while you sleep).
  • Dough will have risen, as the yeast ate all night. Simply flour your hand and scoop dough off the sides, forming a ball. Let sit while you prepare next step.
  • Wash hands.
  • Scrunch the parchment paper up into a ball (creates creases easier to manipulate). Unball and line your soup or stew pot (Of course a Dutch oven will work if you have one).
  • Flour your hands. Flatten the dough. Pull 12 o clock in, pull 3 o clock in, pull 6 o’clock in, pull 9 o clock in. This creates air. Scoop up dough ball, place seam side down in parchment lined pot.
  • Place pot in cold oven. Preheat oven to 500* . Let bake 10 minutes UNCOVERED.
  • After 10 minutes score the top of bread to let air escape (yeast to rise). Continue baking 10 minutes COVERED with lid on.
  • UNCOVER lid and continue baking 17 -20 minutes Or until color is right. (some like light crust, some like dark crust).
  • Or until internal temp reaches 210* internal.
  • Let sit 2 hours to cool. Serve room temperature or toast to desired crustiness.

In Our Time of Knead Free Cooking and BBQ Magazine

In Our Time of Knead Free Cooking and BBQ Magazine

In Our Time of Knead Free Cooking and BBQ Magazine

In Our Time of Knead Free Cooking and BBQ MagazineIn Our Time of Knead Free Cooking and BBQ MagazineIn Our Time of Knead Free Cooking and BBQ Magazine

My next attempt to add stuff to it! Stay Tuned!

 

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