Even though I am more of a cake baker than a bread baker, I find making bread on the weekends a sensory experience. The hungry yeast cells chew away at the sugars in the flour to create carbon dioxide, acid, and water, all of which form a spongy soft mass enclosed by a toasted shell that crackles when touched. The texture, aroma, taste, and sound are wrapped together in that loaf, making a special moment. I’ve made sourdough and other types of bread but never frequently enough to classify myself as a master bread baker. Over the years, one bread recipe made me more confident in my ability to bake bread, and Jim Lahey of Sullivan Street Bakery created that recipe. This bread recipe helped build my confidence and remained one of the easiest bread recipes I’ve encountered. I’ve tweaked it over the years and changed the method to make it work for me in the kitchen. Unlike my previous recipes, I’ve changed the format this time; it is a bit more conversational. There are lots of notes and instructions on making it in a steam oven. I hope this acts as a helpful guide to help you with baking bread. Happy baking this weekend, and I hope you play the bread tabla, xx Nik No-Knead Bread Here’s how I make no-knead bread at home. (It does sound like nonni bread, if I say it fast enough.) This is how I make bread in its simplest form without spending too much effort later. As for those beautiful gashes and cuts that make gorgeous loaves of bread, we will deal with that later. This newsletter is about the basics of bread making. 5 from 1 review 1 ½ tsp fine sea salt ¼ tsp dried yeast 1 1/3 cups + 2 Tbsp /320 ml + 30 ml water at room temperature Day 2 Baking Settings for The Oven: Non-Steam Oven/Dutch Oven/Baking Steel/Pizza Stone Steam Oven
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