Proving dough

joedenise

Some of the best bread I've made has been slow proved in the fridge overnight.

Denise

krlyr

As another option (or combined with slow proving), you could look at slowcooker bread recipes perhaps?

E.g. http://dimplesanddelights.blogspot.co.uk/2012/10/slow-cooker-bread.html

[Deleted User]

I work shifts including nights. Things on timers is the only thing that works for me. For bread I would suggest get a bread maker. My Panasonic can be programmed up to 13 hours ahead.

babyshoes

My partner has started making all our bread in our new le creuset cast iron casserole pot (pressie from MiL ), but any heavy bakeware such as stoneware, ceramic or glass should work. It is a no-knead, slow proved, very wet recipe she found somewhere on the wonders of the internet, that sits on the table proving overnight or for up to 24 hours. It looks waaaaay too gloopy to make good bread, but if you're gentle with it, it is great - so full of flavour compared to shop bread, and full of big, uneven holes.

I hope I'm remembering the recipe right:

3 cups flour (we use cheap stuff),
1.5 cups water (temperature is fairly unimportant as long as it doesn't feel hot - we just use whatever comes out of the tap),
approx half a sachet / 1 tsp yeast,
approx 0.5 tsp salt - you can use a bit less if you feel the need, but don't leave it out.

You can adjust these measurements to fit whatever you are going to bake it in - you may need some trial and error there. The water/flour proportion is the important one, the yeast & salt you can approximate.

Stir together the dry ingredients then add the water. Mix until combined into a gloopy mess,(about 2 mins with a wooden spoon should do it) then cover with clingfilm and leave to prove for 12-24 hours. If you leave it for a really long time, it can develop a slight sour flavour, a little like sourdough. If the bowl you've used isn't big enough it will try to climb out onto the counter - so use a bowl thats safely more than double the volume of the original mixture.

30 mins before baking, put your cookware into a cold oven on gas mark 8 to pre-heat. It should hold 2.5-3 litres for this recipe. Place a sheet of greaseproof / baking paper on the table, and dust it really well with flour (use a sieve if you don't have a fancy flour sifter). Gently pry the edges of the yeast monster away from the sides of the bowl (we use a silicone spatula), trying to lose as few bubbles as possible, and carefully tip it onto the prepared floury nest. Dredge the top with more flour and cover again loosely with clingfilm until ready to bake. When the pot has been heating up for about half an hour (that amount of time works for cast iron, other materials may need more or less), whip it out of the oven, then lift up the corners of the baking paper to put the whole mass into the bowl. Try to put it in evenly otherwise your loaf may be lopsided. It will still taste great!

Put the lid (or some foil) on and bake on gas mark 8 for 30 minutes covered, then 15 minutes uncovered. Take the pot out of the oven and use the paper to lift your loaf out onto a cooling rack. Try to let it cool for at least 30 mins before you tuck in - if you can resist. If not you may find the loaf is difficult to cut while still hot, but it firms up well as it cools. Scrummy with real butter melting on top! It's also really good toasted.

It lasts surprisingly well for homemade bread. Ours is stored in a brown paper bag; sandwiches are still good on day 2 and ok on day 3. Toast up to day 4. Possibly useable on day 5, but none has ever lasted that long in this house!

Ok, so I know this looks like a long recipe, but trust me it is quick and simple. Once you've made it once, you'll see how easy it is. It probably took me longer to type it out than the total amount of time it takes to prep...

carefullycautious

I hope I am allowed to link to this but check out Lucy's Artisan bread in Attic 24 Blog. So easy

http://attic24.typepad.com/weblog/baking/

siegemode

babyshoes and carefullycautious thanks for the recipe and link. I'm all excited now and can't wait to make some no kneading bread. My hands and wrists aren't up to kneading any more so OH does all the breadmaking. This gives me a chance to have a go when he's not up to it and gives me another use for my cast iron pot.

zippychick

I've merged this with our thread on proving dough


This thread will also be of interest :D:D https://forums.moneysavingexpert.com/discussion/367959


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