Camp skunk bread
By moninikole
mine is a variation of the NYT no-knead recipe, with extra yeast so it will rise in a few hours vs. overnight
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Ingredients
- 1 1/2 cups lukewarm water
- 2 1/2 teaspoons rapid rise yeast
- 1 1/2 teaspoons salt
- 3 1/4 cups flour
Preparation
Step 1
dissolve the yeast and salt in the water, stir in the flour just until mixed - do not knead. pretend you're making biscuits. do not overwork it. form into a doughball, flour, and let sit 2 1/2 to 5 hours, depending on temperature, until doubled in size. heat a covered Le Creuset casserole or dutch oven to 400 degrees, then gently loosen the doughball in the bowl with a spatula and slide it into the casserole. shake it a bit to center it - don't worry if it's ugly. bake at 400 for 25 minutes covered, and 30 minutes more uncovered.