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Pricer

@pricer.12

2 years ago
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
Photo by Pricer on November 06, 2024.
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Posted On: November 7th 2024, 12:57 am
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If there was a reset button, i’d press it.
Comments (1)
_ethanmerritt2 2 years ago

_ethanmerritt2

i love your d🤤

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5 minute artisan bread that has 4 ingredients and sits in the fridge ready to be made within an hour of needing it… Comment BREAD for the Dutch oven I bake it in (a must for a perfect crust and soft inside) and the one my grandmother handed down to me that is under $100! Does a 5 minute bread sound impossible? I thought so too. I call this my fake sourdough 😅 it tastes amazing and sits in my fridge all fall/winter. We always eat this entire loaf in 30 mins 🤭, I’ll be bringing it to our new neighbors once I finish setting the house up. Ingredients 3 cups lukewarm water 1 tbs instant dry yeast 1.5 tbs salt 6.5 cups all purpose or bread flour Directions - Place flour into a bowl that you have a lid for. Mix warm water (not hot), yeast and salt together then pour into flour, it does not need to sit, and mix until no dry spots. - Cover dough in plastic wrap and leave on counter for 2-3 hours until doubled in size then place in fridge with a lid. For best flavor, let sit in fridge for at least one day but is good for 14 days. - When ready to bake a loaf, take out however much dough you need (I used half the dough in this video), lightly dust with flour just enough to shape into a ball, and let rest on the counter, uncovered, for 40 mins. Slash bread with a tic tac toe shape before placing in oven. - Heat oven to 450 F with either a pizza stone or Dutch oven inside the oven. When oven is ready, place bread inside and bake for 30-40 mins on the stone or 30 mins with lid on Dutch oven and 15 mins with it off. You want it to be brown and crispy.
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