Overnight artisanal Bread
You know how you can be really good at some things in a day but not good at others? That’s how the blog has been for the last few weeks. Between sinus infections and wrapping up sports and school and more storms (when will winter end?), the blog has been the thing I have let go.
I have managed to be a mom, housecleaner, meal preparer, Language Arts Consultant, daughter and friend. I have headed back to the gym and hot yoga classes. I bought a cold press juicer. So, in some ways, I am doing good things. I. Am. Just. Not. Writing.
Which is hard, because the whole point of this blog was incorporate two great loves and some of me and make food magic while learning how to keep up with technology and plug-ins and whatnot. It’s a learning curve I put myself on willingly, so to put it aside is hard. I get the blog-guilt. Which, is not unlike mom-guilt.
What I have kept doing, is cooking, photographing, and editing photos. So, like the days when you only wash and dry the laundry but don’t fold it (Some people do this). I am just getting to the final stage now.
This bread. Oh bread, if you were one last meal you would be enough. Bread is the sound and smell and warmth of all things good. I am not allergic to gluten, obviously. If I was, I would be in love with something else. But for me, bread would be my “If you could only have one food forever what would it be?” food.
I don’t mind kneading, I have just started to hand the kneading part over to my dough hook and kitchen aid, but this bread…Oh this glorious bread needs nothing. Except, time.
This bread is mixed the night before. Left somewhere warm overnight; the longer the better, then shaped into a ball and placed in a casserole dish in the oven and baked. It is that simple.
When you take this bread out of the oven it sings to you. A series of cracks and pops and you think to yourself, “I am amazing.” and you are.
When I make this bread, my son comes out from whatever hidey-hole-man-cave he has
hidden himself in and grabs a knife for the butter. He stands at my kitchen counter and makes crumbs and smiles because he has the bread bug too. So, for me, this bread has more magic – because to make your child smile is a gift on any day. To make my son smile is a small miracle. So bake bread I will.
In New England we are getting yet another nor’easter tomorrow (sigh), and I will be starting this bread tonight so tomorrow afternoon, snow day or not (we will be I school until almost July) we will have bread. It will be a gift, my house will smell wonderful and my son will be happy. I think you should bake this bread too.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintOvernight Easy Artisinal Bread
This overnight artisanal bread delivers all of the promise of bread without the hard work. Recipe from The Baker Chick via Simply So Good.
Ingredients
- 2 Packets Active Dry Yeast
- 1 Tablespoon of Sugar
- 1 1/2 Cups Lukewarm Water
- 3 Cups of Artisinal or All Purpose Flour
- 2 Teaspoons of Kosher Salt
Instructions
- Dissolve packets of yeast into lukewarm water, and add sugar.
- Stir mixture and allow yeast to bloom.
- When the yeast mixture has a soft, light bubbly surface, combine with flour and salt.
- Combine mixture and place in a bowl. Place somewhere warm and cover with either plastic wrap or a warm, moist towel (I use a bartender towel for this).
- Allow dough to sit for 8-24 hours. It will rise and get bubbly.
- Preheat oven to 450* and place dutch oven or casserole dish in the oven to preheat.
- Turn dough onto a well floured surface and shape into a ball. Allow to rest.
- When the dutch oven has preheated, carefully remove and place dough into it.
- Return to oven and cover with lid for 30 minutes.
- Remove lid and continue to bake for an additional 7-15 minutes.