Bread Recipe?

Question

I have been seeing so much sourdough bread baking during this quarantine.  I was hoping to find a great recipe to try out over the weekend.  Any tips?

Flour · Answer

I find bread and henna know when you are rushing them. My tip is be patient, treat the creation as your friend, get to know it, let it rest, poke it occasionally. I take a big bowl I can cover with plastic wrap, sprinkle in the yeast packet or say 1 tablespoon if you have a jar of yeast in to the bowl, add 3-4 tbsp sugar/honey/molasses on top of the yeast, top with 2 cups flour, heat 1 cup water for 31 seconds, pour into bowl and mix thoroughly, sprinkle 1/2-1 cup flour on top of wet dough, then sprinkle 1-2 teaspoon salt on top of that, cover with plastic wrap, sit in warm spot (or heat up microwave with more water for a couple minutes to use be able to microwave as developer box). After about an hour you can mix the dough again, using flour to keep everything from sticking, put into your baking dish, or make balls and let proof in microwave again for an hour, then bake about 350 for 20-55 minutes or more depending on size and altitude. For pizza, do the same thing but let it develop for 2 or 3 days in the fridge covered, then on the day you wish to use it, pull it out, let it come to room temp so you can roll it to pizzas size. Top and bake 425 for 12-25 minutes depending on size and toppings. II use this same dough for pizza, bread, focaccia, bread sticks, pretzels, calzones...

Kelly Brennan · Answer

Looking for a non sourdough recipe, this one is close to the NY Times. It worked beautifully for me. Happy Baking. https://www.thekitchn.com/how-to-make-noknead-bread-home-109343

Kristin Greene · Answer

Hi.  I started baking bread with a New York Times 'No Knead Bread'. It's pretty good and super simple. 
https://cooking.nytimes.com/recipes/11376-no-knead-bread   I believe they also have a sourdough version.  Have fun!

Zoe Kaplan · Answer

Following! I really want to try this.

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