easy bread

<p>If you have never made bread before, then homemade, fluffy and airy small batch no-knead bread with a perfect crust is the best artisan bread to start with.</p>

Small Batch No-Knead Bread

teaspoon instant yeast

water

all-purpose flour (approximately 3 cups)

teaspoon salt

In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma.).

In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl with plastic wrap and let it sit at room temperature for 3+ hours (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). After 3 hours, the dough will have risen and will approximately double in size.

Transfer dough to a floured surface. Note that the dough will be sticky and that is okay. Sprinkle dough with a little flour and shape it into a ball by folding the edges over to the centre.

Cut out a piece of 9 x 9-inch parchment paper and place the round dough at the centre. Place the dough together with the parchment paper in a medium size bowl (approximately 6 inches in diameter) and cover with a dish towel. Let the dough rest for about 30 minutes. This is called second rising or proofing. To check if the dough is ready, touch the dough lightly with your fingertip. If the indentation remains (ie. does not bounce back immediately), then the dough is ready.

Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450° F. Gently transfer the parchment paper and dough from the bowl into the preheated pot. Use a paring knife to score an "X" on the top of the loaf. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 10-15 minutes. This will yield a crustier bread. Let the bread cool for 20 minutes before slicing. (To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it’s done).

<p>Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups!</p>

Miracle No Knead Bread

all-purpose flour

salt

instant yeast

DOUGH PREP

In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It&#8217;s gonna look scrappy and weird and you&#8217;re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.

In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.

Miracle No Knead Bread Step 1

PREP FOR BAKING

When you&#8217;re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.

When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.

Miracle No Knead Bread Step 2

BAKE

Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it&#8217;s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.

Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy.

Miracle No Knead Bread Step 3

When I discovered how to make bread like this without kneading, it totally changed my baking life.

It is a British book, but if you can get it online can I recommend James Morton's Brilliant Bread? it had a whole chapter of delicious no-knead breads. (I included his recipe for this bread, but measured exclusively using a mug in my review of it: http://www.rachelphipps.com/2013/09/cookbook-review-james-mortons-brilliant.html)

I have James Morton's Brilliant Bread.  He lives about 2 miles from me.

I always use dry yeast and I don’t even dissolve it in water first 🙈 and it’s always worked! 👍🏼

Has anyone tried making this with bread flour? A friend of mine just gave me a bunch of bread flour so I’ve been trying to think of how to use it!

Yes I made mine with Bread flour and it turned out perfect

Intellectual Property atty here--you cannot copyright a recipe. You wouldnt be able to copy someone's cookbook (their unique look, large portions of their content, or narrative, this would be infringement. A recipe? Not protected unless it's a trade secret. Think Coka Cola.

Great recipe! If I doubled the recipe would I simply double the cooking time?

I just came upon this no knead recipe In NYT. It was updated with just minor changes. My takeaway from reading this just 2 days ago is the the NYT baker wanted people to futz with the recipe as it is a very forgiving dough. And as many have mentioned, they've seen these ingredients and similar recipes for generations and in many different iterations I say let's celebrate that we are lucky enough to have the ingredients and a lot of knowledge to help us on our way to making a great loaf of bread. Happy baking!

Touche' TG. I agree...I come here to read entertaining and informative posts from Lindsay. Besides, I think we would "knead" to go much further back in history to get the actual inventor of this recipe / method.

This was the first bread I ever ate, since my great-gramma (from Germany) made several loaves every morning.  She died when I was 5 years old (I’m now in my mid 70’s) and my mother took over the bread making at our house.  I enjoyed it, however, I prefer a kneaded bread, because I don’t care for all the holes in the bread itself.  However, I would like to try this kind again, but I’m in a facility that doesn’t have stoves in the apartments.  I have a “Shabu Pot” (Amazon) &amp; I’m going to try baking it there.  I’ll re-post the results, when I do!  Blessings!!!

For the record Jim Lacey's recipe uses:
1/4 teaspoon of yeast not 1/2 
1 1/4 teaspoon of salt and not 1 1/2
1 3/8 cup of water and not 1 1/2

He also shares his recipe in hopes that people who adapted the concept would experiment and make it their own however they choose. I don't think he's freaking out because his name wasn't acknowledged for a recipe that was changed.  He has said this in one of his videos so it might be a good idea for some of you to do a little more research about the art of making bread before passing judgement on who she mentioned or who she didn't.  Anyway, Thanks for recipe as I'm about to try your version and not Jim's for the first time.

I learned of this method via Michael Pollan's recommendation of the Mark Bittman video, but I always appreciate when a good recipe shows up somewhere else on the web, connecting little bits and pieces of things I enjoy, and reminding me that we're all just 6 degrees away. 

And I'm UBER jealous that you have a baker friend because baking bread is the best. I have made this "type" of bread several times and I just tried your specific recipe last night/today with great success, so thanks for posting and reminding me that you're only ever 18 or so hours away from great bread. ;)

It's snippy, rude, know-it-all comments such as these that makes me disappointed and "not hungry" either.  It takes all the fun out of it.  People who have made these comments don't know everything and most don't need to be reminded of it.  Please stop. It's very rude to Lindsey who does such a great job of posting enticing and delicious recipes in a most positive manner.

As mentioned before, no it isn't. I copied this from another comment, because you obviously didn't take time to read the thread:
For the record Jim Lacey’s recipe uses:
1/4 teaspoon of yeast not 1/2
1 1/4 teaspoon of salt and not 1 1/2
1 3/8 cup of water and not 1 1/2

Amen! I'm getting ready to make this Exact recipe and I  am so thankful I found it here!

This is exactly the Lahey/Bittman recipe (probably one of the most popular on the NYT recipe website, in fact), and it involves a recent technique that has given rise to several cookbooks that adapt the general method. Posting it here without  opening credits is plagiarism, and other people who claim to have somehow learned the recipe without learning its source have been called out on their websites (see, for example, https://www.simplysogood.com/artisan-no-knead-bread/. It's a great recipe, but we really need to give credit where credit is due, especially if the website creator is making any money from advertising. Just reaffirming a point that others have already made here.

The first horseless carriage was developed by Nicholas-Joseph Cugnot in 1768, but Leonardo Da Vinci drafted models in the 1400s.   So while Ford may have introduced the first manufacturing assembly line for cars, he wasn't the one "that made them roll around without horses."

Making bread from flour, yeast, salt and water has been going on for thousands of years among people all over the world.  The chances that this particular technique had never before been tried are zero, but of course, there was no opportunity for it to "go viral" until recently. 

I love it and make it often and don't remember where I first learned it. Props to whoever invented it, but like most good things, it belongs to humanity now.

Living alone, though, I rarely get through a whole loaf before it gets a little too hard for sandwiches or toast, but then what's left makes a great strata -- cube the bread no matter how tough, soak it in milk until softened, mix in a couple of beaten eggs, some cheese, some scallions or sautéed shallots, the last of the sour cream or cottage cheese, a bit of melted butter, maybe some left-over veggies (mushrooms and broccoli are good) and/or minced ham or diced cooked bacon, and bake until the eggs are set (45-60 minutes depending on pan depth &amp; oven).   

You can mix it up at night and put it in to bake in the morning for a great breakfast, but it works fine for lunch or dinner too, and can be served hot, cold or room temp.

https://www.youtube.com/watch?v=5ZAfN5owxJc

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups! 

Full Recipe: https://pinchofyum.com/no-knead-bread

PRODUCTS (Amazon affiliate links)
Instant Yeast: http://amzn.to/2z2Ud2t


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Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

Nigel’s lazy loaf

flour

sea salt

caster sugar

bicarbonate of soda

350 milliliters/12fl oz buttermilk

Flour + salt + oil = a delicious tortilla wrap. Quick and easy too. You can even use this as the base of a tortilla pizza topped with any bits and pieces of toppings you have leftover in the fridge.

This <a href="https://www.bbc.co.uk/food/recipes/tomato_sauce_for_pizza_19260"> no-cook pizza sauce</a> recipe is great for kids to put on the wrap if turning into a mini pizza. 




Tortilla wraps

grams/4½oz plain white flour, plus extra for rolling

¼ tsp fine sea salt

tbsp sunflower or vegetable oil

How to make homemade tortillas

Hearty and delicious buckwheat bread, this is an easy to make no-knead, just stir bread that you could make every day.

Buckwheat Bread

small sachets/ 4 ½ teaspoons instant dry yeast (See note 1)

sugar

buckwheat flour (See note 2)

200 g/ 7 oz/ 1 ½ cup + 2 ½ tablespoons whole spelt flour

120 g/ 4.2 oz/ 1 ½ cup rolled oats

150 g/ 5.3 oz/ 1 1/8 cups raw sunflower seeds

75 g/ 2.6 oz/ ½ cup flaxseeds

fine sea salt

500 ml/ 17 fl.oz/ 2 cups + 2 ½ tablespoons lukewarm water

Mix together instant dry yeast, sugar, buckwheat and...

Mix together instant dry yeast, sugar, buckwheat and spelt flour, oats, sunflower and flaxseeds, salt. Read notes if using active dry yeast or fresh yeast.

Add the lukewarm water and stir very well...

Add the lukewarm water and stir very well with a spoon, the flour should be properly incorporated.

Grease a loaf pan of about 30x12 cm/...

Grease a loaf pan of about 30x12 cm/ 12x5 inches. Place the dough in the pan. Let rise for 15 minutes in a warm place.

Place the pan in the cold oven, set...

Place the pan in the cold oven, set the temperature to 200 degrees Celsius/ 400 degrees Fahrenheit and bake for 50 – 55 minutes until golden brown.

Remove the bread from the pan and place...

Remove the bread from the pan and place it upside down back in the oven, directly on the wire rack. Continue baking for another 10 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom side. Let cool on a wire rack.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this 9x5-inch loaf pan.
Notes
For best results, please weigh your ingredients instead of using measuring cups. 
Here's why: weight and volume measurements are not equal, only approximate! This is especially important regarding the sourdough starter. If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise! Same goes for the flour... 4 cups might end up weighing way over 500 g depending on how tight the flour was packed into the cup. You'll end up with dry dough.
I used Whole Foods 365 Everyday all purpose flour for this recipe. King Arthur and Trader Joe's ap flour will work as well. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.

Easy Sourdough Sandwich Bread

500 g (4 cups) all purpose flour

60 g (4 tbsp.) unsalted butter, softened, cut into cubes

g (1 tbsp.) sugar

g fine sea salt

50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)**

270 g (1 cup + 2 tbsp) warm water

g starter + 255 g water

g starter + 250 g water

Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it&#8217;s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening. 

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.

Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.

After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.

Mix the Dough

Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.

Bulk Rise

In the morning, coat a 9&#215;5-inch pan with butter.

Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.

Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.

Shape the Dough

Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2-2 hours depending on temperature and the amount of sourdough starter used. Check the height by looking at the domed center portion of the dough.

Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.

Second Rise

Bake the dough on the center rack for about 45-50 minutes, or until golden brown.

Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.

This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.

Bake the Dough

Dear Emilie, 
I was so elated by the outcome of this recipe considering a few failures with sourdough breads. It came out so well. Since I live in a humid place I started the dough around 10 in the morning post a couple of feedings to my starter. It took only 4 hours for the bulk fermentation. I tried the poke test to make sure that the dough is ready for shaping ( I was nervous because I didn't want it to over proof or under proof). With crossed fingers I did the shaping and placed it inside the mould and let it rest for 2 hours and baked it in the evening. It came out perfectly EXCEPT the fact that it cracked a bit on the sides. Had a good oven spring as well. Would scoring on top will avoid the cracking? I have posted it on Instagram and tagged you. Please have a look and thank you so much for this recipe.

Hi Emilie - I absolutely love this bread and have made it several times. Earlier I had asked about scaling it up - and I have been able to do that successfully as well. I'm reading the comments again and see a recurring theme - an issue I have as well. I can not get the kind of rise you describe on my 2nd rise. I'm careful to watch it for proofing so end up baking it without the dough reaching the top. I get a good oven spring, but  it's still only a couple of inches above the pan. Internal texture is perfect. Flavor is great. But it's just not a very tall loaf. So, I'm wondering about adding a little yeast to the recipe - what might be the effect, if any? And how much would I use?

I, too have the same problem, watch bulk rise carefully, but no second rise. The bread is still good, if a bit dense, I used it for a batch of homemade garlic croutons, yummy! FYI, my starter is mature, and active. What I am doing now, is increasing the starter amount to  approx 3/4 cup, or 150 g. At 100% hydration, I then reduced the flour and water by 50 g each, to account for the additional 100 g of starter. This should shorten the bulk rise, and make the second rise more robust. A mature starter should still have enough sourdough flavor for that to be fine. The tiny amount of starter in this recipe seems to be the problem. I have never seen a sourdough bread recipe that calls for less than at least a half cup of starter, that didn’t call for additional yeast or baking powder or soda, or both.  I’ll let you know how it turns out. :)

Your adjustments worked for me as well- thanks! Wonderful bread!

Looks so very fluffy and delicious😍💕

This is an excellent recipe. Thanks CC!!!

This is one of my favorite sourdough recipes ever. I am trying to pass it on to a friend who doesn’t have a stand mixer-what would you recommend for adapting the recipe?

She could do it by hand! It will take longer, especially the kneading part (6-8 minutes in stand mixer). She will just knead it until it is smooth and elastic. She will get a workout for sure!

Mine came out dense and gummy but tasty. Like a lot of others on here it didn’t rise much during the second rise so i wonder if it needs more starter or maybe a pinch of yeast. I weighed all of my ingredients and I’m not a novice baker. I’ll try again because it was fun to make and it did taste good.

We have made this recipe a dozen times now and it is our go-to sandwich bread, thank goodness my coworker passed it along to me! I follow a Low FODMAP diet and the only gluten allowed is sourdough bread (I don't remember why, honestly, Google it if you're curious) but it must be wild fermented for a minimum 12 hours, 24 is better, 36 is the best. So this recipe works great as is if your guts are on the less reactive side, but adding a cold rise is a good way to get more fermentation time and sourness.

We also prefer a heartier loaf so we've been trading out a portion of the AP flour for whole wheat or white whole wheat. So far, we've only swapped out up to 1/3 the total (we're trying 1/2 this weekend). However, the starter gets too excited with whole grains and an overnight rise where you aren't able to keep an eye on it will definitely over-proof the dough in a warmer setting (we're usually between 72-74 F). So, I mix the dough night before, give it 1-2 hours on the countertop to get going, then pop it in the fridge overnight. First thing in the morning, I take it out and let it come to room temp and rise throughout the day, checking in on it periodically to make sure it doesn't go much beyond the double rise, usually 8-10 hours depending on whether I'm baking other stuff and the kitchen gets warmer than usual. Then follow as written for shaping and final rise. 

So, this turns into more of a 24 hour affair than a 12 hour 1, but it's no more labor intensive. I usually start Saturday morning with feeding starter, make dough in the evening, rise in the fridge overnight, warm up and rise on the counter all day Sunday, shape and rise in the evening, bake off that night. The only thing we haven't figured out is why we keep getting a big bubble at the top of the loaf, but all things considered that's pretty minor!

I knew I forgot something...wheat flour is extra thirsty, so I tend to add 20-40g more water depending on how much I swap out

Thanks for the tips Helen. I gave the recipe a try using 1/3 wheat flour along with the tip of popping it into the fridge overnight and it worked out great.

Hello! I’ve made this bread many times now and love it. I was wondering if I can use whole wheat bread flour instead of AP? I bought the wrong flour so wanted to see if I can use it for this sandwich bread and if I needed to adjust the water amount? Thanks!

I use 350g of whole-wheat flour and 150g of AP flour, add an additional 10g sugar, and it turns out wonderful!
It's especially delicious when you use Sonora White whole wheat!

Healthy(ish)

Followed your starter recipe with success. Made this loaf for the first time using my now 1 month old starter (Sammy) and it too worked out perfect. Thanks so much for the easy to follow instructions and GREAT recipes, I may just conquer sourdough after all.

Thanks for the recipe Emilie! I just made this side by side with the country farmhouse white recipe in your cookbook. I honestly thought I would prefer this recipe, because butter, but like everyone else this recipe didn't rise very well. It still tastes delicious, but it's definitely a bit more flat and dense in comparison to the other loaf. I think I'll try it again in the future but with slightly more starter. Thanks!

I make this sandwich bread all the time its always amazing . Our weather in Colorado is cooling off at night so I went with the 100 grams of starter and 255 water . I Started baking  at 8:00 pm About 65 degrees overnight on the counter and by 7:00 a.m. it was ready and looked beautiful!   My dough seemed a little drier than usual but it shaped up and looked awesome.
Thank you so much your recipes are easiest and the best!

Easy recipe with clear instructions. However my bread crack at the side during baking. Why is this so?

Wonderful recipe! The bread came out perfect! Thank you😁

My dough took longer for the bulk rise than I expected (weather here is finally cooling off) and now I don't have time to bake tonight. Should I put the dough in the fridge in the same container, or should I shape and place in the bread pan before putting in the fridge overnight? I've been making this dough every week for months now and absolutely love it! Thanks for helping me to master at least one great sourdough recipe!

Hi! Is it possible to use oil instead of butter for this recipe, and would it be the same amount? Also, is there a reason you use AP flour and not bread flour? I'm excited to try a recipe with AP flour. Thank you!

I've made this bread several times now and it is consistently the BEST!! My favorite sourdough recipe by far. Soft, tender, flavorful and easy to slice thin. Most recently added "EVERYTHING" seasoning and that really adds a nice flavor. Thanks for sharing!!!

Thank you for the feedback.  I used breadcalc.com to adjust the recipe up to 1000g.  I noticed during the second rise that I probably should have adjusted it up to 1100g.   After 3 1/2 hours in the second rise, it was still about two inches below the top of the pullman loaf pan (13 x 4).  I went ahead and baked it for about 50 minutes and took the top off after about 40 minutes.  The bread didn't reach to the top of the pan. 

The bread came out light colored on the top, but the crumb turned out very good.  The flavor had a bit more tang to it than my other go to sourdough sandwich bread, but this recipe had a longer initial bulk rise time.  I really enjoyed it.  I think that this will now be my go to recipe for sandwich bread.

Wow, this bread is amazing! I didn't get quite the rise I'd hoped for before baking, but I got a solid oven spring, and the texture and flavor of the finished loaf are perfect. This is a new go-to recipe for me!

I’m genuinely shocked that this recipe worked for me! I don’t have much kitchen equipment (hello, early 20s), so I used the cup/tbsp measurements and mixed by hand. Keep in mind, this was my first ever attempt at sourdough. It tastes and looks perfect. I don’t even know if I want to try another recipe after this!

One question i have about sandwhich bread, why do we need sugar? I’m new to all this. But i have been making sourdough for a few months. I’m going to test this recipe out, but i often wonder about how much sugar and why?

This is a great recipe! It was moist and delicious. Thanks for all the modifications and notes, I made a double batch and used the 100g of starter modification. I’m excited to play around with it and thrilled it went so well my first attempt. Appreciate it!

Iw as wondering if this recipe can be adapted to make with active yeast?  I've tried a few active yeast recipes but we've preferred this sourdough recipe overall, but it does have a mild sourdough taste - trying to satisfy a picky child ;)

Thank you! I needed a tad more water but it worked just fine.

Absolutely love this recipe! It is fantastic! Making it twice per week. Thanks for so much detail and sharing your talent.

Quick question...each time I’ve made this, there is a large gap on the inside mid loaf to the top...suggestion? Do I need to knead it longer or possibly proof less time? Other than this, it’s excellent!

I have made the basic sourdough twice and am now making the sandwich bread.  My family loves the bread!  Quick question - have you ever mailed loaves of bread?  I am thinking of making loaves and sending for holiday gifts.  Any shipping tips would be great!  Thanks so much!  I am putting your cookbook on my Christmas list! :)

Love this recipe, I add 2 TBSP everything bagel seasoning for a little extra twist and it comes out perfect. One question- why does this recipe not require stretching the dough at all after kneading?

Greetings from Malaysia! Thanks to the corona virus I’ve ventured into more challenging recipes for baking. I made your sourdough raisin cinnamon loaf a week ago and it was sooo good I’ve had to make another 3 since! It was my first attempt at making sourdough bread (grew my starter 6 days prior to baking) and I’m so glad I found your blog! Today I decided to try your recipe for sandwich bread. I like a bit of texture in my bread so I substituted 100g AP flour with whole-wheat flour and it turned out amazing. So soft and fluffy! Love love love your recipes!!

https://www.youtube.com/watch?v=dN8hoIMEqRM

Learn how to master this simple shaping technique for sourdough sandwich bread. Full recipe here: https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/

How to Shape Sourdough Sandwich Bread

No-knead rustic stand mixer peasant bread is ready in just about 2 hours. Just follow these easy step by step photo instructions.

Stand Mixer Peasant Bread

water (110 degree)

yeast (a light tablespoon)

AP flour

whole wheat flour

In 1 3/4 cups of warm (110°) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good.

Add the yeast mixture to a preheated stand mixer bowl. With the mixer on &quot;2&quot; slowly add 4 1/2 cups AP flour, 1/4 cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.

Move the dough to a lightly oiled bowl, form into a bowl, cover with plastic wrap, and place in a warm spot for about 60 minutes until about tripled in size.sound.

&quot;Preheat&quot; a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.

Preheat oven to 450° conventional. Brush the top with some water.           x

Bake for about 25-30 minutes until internal temp of about 200°, a nice crust, and a hollow sound.

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

Dal parathas combine red lentils and chapati flour in glorious harmony. These aromatic flatbreads make a fantastic side to a curry.

You will need a high-powered blender or food processor to make this recipe.


Dal paratha

grams/3½oz red lentils,

350 milliliters/12fl oz boiling water

½ tsp ground turmeric

grams/1¾oz green apple,

150 grams/5½oz natural yogurt

½ tsp chaat masala

cumin seeds

½ tsp caster sugar

milliliters/¾fl oz milk

mint leaves, roughly chopped

tsp finely chopped fresh coriander

ginger

tsp red chilli powder (or chilli flakes)

tsp coriander

tsp sunflower oil, plus extra for frying

A delicious, comforting focaccia bread topped with tomatoes, mozzarella and fresh basil.

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