This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.
Very easy recipe. I chose this for my first attempt at homemade bread and it came out perfect.
Read More I cut the recipe in half and just did one loaf. At 20 minutes the loaf looked done but the center was undercooked. I baked for 40 minutes. The crust was really hard to cut and the crumb was still a little gummy.
Read MoreVery easy recipe. I chose this for my first attempt at homemade bread and it came out perfect.
I cut the recipe in half and just did one loaf. At 20 minutes the loaf looked done but the center was undercooked. I baked for 40 minutes. The crust was really hard to cut and the crumb was still a little gummy.
My attempt at this resulted in a goopey dough without any any shape at all. Undeterred, I threw the whole mess in a large dutch oven and crossed my fingers. About 40 minutes later, it was done and with pretty tasty results. Thick and heavy like a good sourdough. I actually liked it.
Very easy to make, I love the crustness of the bread, made it twice now, I added 1 cup of whole wheat the second time, very addictive.
So simple and taste so good. You can't go wrong. I halved the recipe but the author is right, I should have made the whole batch. Thanks
I mixed all the ingredients together, rested it for 5 hours and it came out great. I’ve made it twice.
First time making a non-kneading bread. Very different! Next time I will add a little sugar and a tad more salt (I used regular salt so decreased the amount some). I would let the dough rise in the bowl and then 'pour' it into a loaf shape on the (greased) pan, eliminating the mess of trying to move the wet dough twice - - and you can just dust the pan with the cornmeal prior to turning the dough onto it. I don't have a squirt bottle for water, and the bread didn't brown at all...(probably has nothing to do with the recipe) I thought next time I would baste it with some melted butter about 10 minutes before ready. I'm anxious to try it again - - great possibilities!!
Just made this last night and I've already gone through half a loaf! My tastebuds are very happy. This bread is the best I've ever tasted!
Great, Added a little olive oil for a softer bread and it worked well. I'm going to try a Garlic onion variant soon.
The easiest bread I've ever made was quite interesting in the making. To start with, the yeast never got foamy even after stirring it for 10 minutes. My son says "Doesn't salt kill the yeast?" Oh yes, I've always used sugar to proof the yeast. We continue anyway, not sure if the yeast is dead or alive. The 5 hour rise was a success, the yeast was alive and well. We divided the dough into two goopy blobs. We couldn't form it into a loaf. We put it on the baking sheet with the cornmeal, instead of the countertop and let it rise again. Then baked it on the baking sheet. The bread was flatter than the picture, but it was wonderful. It was moist and spongy and was delicious even without butter.
It came out wonderful. But i suggest maybe cutting the dpugh into four loaves it did come out a little softer in the middle but i do like it like this!
