Y’all, I really want to make my own bread. I have tried and failed more times than I care to admit. I can make a mean pizza dough but an actual loaf of bread? Not so much…
A few years ago, I came across the all new rage! No Knead Bread. Put the ingredients together and let it sit for umpty kabillion hours and it will knead itself! Just pop it in the oven and it will walk out, cut itself in slices and melt in your mouth! Okay, so I’m exaggerating a wee bit but not by much.
My first attempt at no knead bread looked like this:
It smelled incredible and look at the inside! So pretty!
It tasted like pure ass. Doughy and completely unflavorful. Taking a bite of it felt like eating pre-chewed food. I followed the directions to a ‘t’ and even let it overcook but was not successful.
The second time I tried a slightly different take on recipe. I used a dutch oven, followed the recipe and after baking, the loaf had a beautiful baked hue but it was stuck to the pot. it almost like a tasty blond charcoal briquette. Delicious yet hard as rock. Great, another failure.
I had given up until a few weeks ago, I saw this recipe at Serious Eats. No knead pizza dough for some sort of vegetable-topped pizza? Don’t mind if I do! Since the recipe was from Jim LaHey himself, the guru of the no knead bread revolution, I figured, okay, let’s try this failure again!
Y’all, it totally worked. The dough was chewy but crisp and had an amazing char. I, again, followed the directions, which included letting the dough rise for 18 hours. I did not knead even once. I also used a piping hot pizza stone to get the char. I sliced up some asparagus as a topping and it was really, really good. The boy even liked it!
I think I might even be willing to try my hand at his bread recipe. Will it be three times a charm or three strikes you’re out? With my luck, let’s hope I don’t burn up the oven. LOL.