2021-08-05
It's no secret that I like baking my own bread. I don't usually go for any fancy experiments or difficult methods, and after killing 4-5 sourdoughs I've all but given up on that front. Simple white bread is good enough for me.
My most-often baked breads are either a plain loaf or buns from a wet dough that rises overnight in the fridge. Lately I've come to combine these into the ultimate lazy baker's bread.
Start by dissolving the yeast in the water in a big bowl. If you're using dry yeast you should follow the instructions on the package instead.
Poor in all of the flour and add the salt and oil. Mix it well. The dough mustn't be too firm. If it is you need to add more water. A firm dough needs kneading to form the gluten strains; this dough should be loose enough that the strains form naturally as it rises overnight.
Cover the bowl. A lid is preferable. Put it in your fridge for 8 to 12 hours. It should rise to at least twice the size.
Turn your oven to 200C and wait until its reached that temperature.
Pour a generous amount of flour on an oven tray (or use baking paper). Covering a circular-ish portion about a foot across is good enough. Tip the dough out in the middle, being careful not to squash or knead it.
Place in the lower part of your oven for 30 minutes.
I usually wrap the finished bread in cloth and keep it that way until I've eaten all of it, being careful never to touch it with my hands. Human hands are filthy, and bread that's been touched by them moulds much much faster than it otherwise would. When only draped in cloth it dries a bit more than it would in a plastic bag, but I find that it mostly makes the crust a little crispier. It lasts this way for at least the 3 to 4 days it takes me to consume it.
Originally I would use the same dough, but split it into 12 buns and bake in the middle of the oven at 225C for 10-12 minutes. These become very tasty, but taste the best within the first 24 hours of baking. After 48 hours I often find them dry and boring to eat, no matter how I've kept them.
-- CC0 Björn Wärmedal