Foolproof Bread

There’s still time. Before you go to bed tonight, mix the following ingredients. You’ll be baking your first loaf of 2024 bread in the morning. Foolproof Bread The night before: Combine ingredients in a large bowl (mix well with large spoon, I also knead it a few times with my hands just to make sure sure everything is mixed well and the sides of the bowl are scraped down). This will form a raggedy ball. If it seems too wet add 1 tbsp more of flour at a time until it forms the ball. Drizzle with olive oil and turn to coat. Cover with lid or plastic wrap. Let sit overnight on the counter at least 8 hours. You do not need to refrigerate. Ingredient list: • 4 cups all purpose flour (or bread flour)I use King Arthur • 2 cups water (I use room temp. Water that is filtered and use a liquid measuring cup) • 1 packet of instant yeast (2 and 1/4 tsp) • 2 tsp salt (throw in extra if you like a saltier bread) • 2 tablespoons of olive oil divided (1 tbsp for the mixture, 1 for the bowl) The next day: Two hours before baking turn dough out onto a floured surface (using wet hands works great) and gently and quickly shape into a tight ball (do not knead dough). Place on parchment paper. Cover dough with a towel and let sit again for 2 hours. When ready to bake, place Dutch oven ( I use a 4.5 quart) in the oven and preheat to 450. When temp is reached, score the top of dough with an X and carefully transfer on parchment paper to the hot Dutch oven. Bake with lid on for 30 minutes. Take lid off and bake for an additional 10 minutes. Allow bread to cool for 30 minutes before cutting.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The night before Combine in a large bowl (mix well with large spoon, I also knead it a few times with my hands just to make sure sure everything is mixed well and the sides of the bowl are scraped down). This will form a raggedy ball. If it seems too wet add 1 tbsp more of flour at a time until it forms the ball. Drizzle with olive oil and turn to coat. Cover with lid or plastic wrap. Let sit overnight on the counter at least 8 hours. You do not need to refrigerate.

Step 2

The next day Two hours before baking turn dough out onto a floured surface (using wet hands works great) and gently and quickly shape into a tight ball (do not knead dough). Place on parchment paper. Cover dough with a towel and let sit again for 2 hours. When ready to bake, place Dutch oven ( I use a 4.5 quart) in the oven and preheat to 450. When temp is reached, score the top of dough with an X and carefully transfer on parchment paper to the hot Dutch oven. Bake with lid on for 30 minutes. Take lid off and bake for an additional 10 minutes. Allow bread to cool for 30 minutes before cutting.