Review:: Crusty Bread Recipe
Crusty Bread from Simply So Good.
Simply so Good Blog posted a photo on Pinterested of her Crusty Bread. It looked great so of course I looked further to read the recipe.
This isn’t typical bread. The recipe doesn’t require kneading, just time; actually over night works well. The dough is sticky but it works. The dough rises over time as well as rising further when cooked. Somehow the cooking process; in a sealed iron cast pan, has something to do with the results.
My results were great, the first time trying the recipe. The bread was beautiful. It was crispy on the outside and chewy on the inside. I made the basic recipe and I can imagine it would only improve if you added additional flavors as mentioned in the blog post.
This is a keeper of a recipe. I would give it four out of five stars. I think it could use a little improving because the basic recipe was a bit bland to my liking. I wonder if a bit of sugar would help the flavor. I also wouldn’t cook it as long as suggested with the lid off. For me, it got a bit too tough and less time would make the results better.
Here is the recipe as written:
3 cups unbleached all purpose flour1 3/4 teaspoons salt1/2 teaspoon yeast1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.