Sun is out. Ribs are on. One rack is slathered with yellow mustard while the other got hot sauce. Both got a nice coating of BBQ Rub from Rebel Butcher Supply (106 Flowood Drive, Flowood, MS 39232).
Month: January 2016
Simple no knead bread
Simple no knead bread
Tools
Dutch oven
Large mixing bowl
measuring cup
scale
mixing spoon
Ingredients
2 lbs by weight unbleached bread flour
3 cups warm tap water
2 tablespoons kosher salt
1 packet active dry yeast (7g packet)
Run your tap water on hot till it gets as hot as it goes. Fill with three cups of water. Add dry yeast and salt to water and stir. Let sit 1 or 2 minutes. Weigh 2 lbs of flour. Mix in water/yeast/salt to flour until all flour is incorporated. Cover and let sit out for 4 to 12 hours. Refrigerate overnight. When ready to bake, allow dough to come to room temperature. Cut the dough in two. Put dutch oven in oven and preheat to 450 degrees (If your oven does not have a pre-heat timer, than give it a good 45 minutes). Spread some flour on a large cutting board or suitable work surface and form a loaf folding the dough over a couple times. Keep any seams on the bottom. Cut shallow slits across the top just scoring the surface. Remove the dutch oven and spay with oil. Put loaf in dutch oven and cover. Put back into the oven and bake for 30 minutes. Remove the cover and bake for another 15-30 minutes until internal temp is at least 200. Repeat with the remaining dough or refrigerate until ready to use. Let bread rest for an hour before slicing.
