Here's my go-to bread recipe. I've cooked it probably 20 times now, and have had great results every time.

Works best cooked in a dutch oven.

https://euoia.github.io/blog/making-bread/

Let me know what you think!

I love this sort of recipe. You're using just a few ingredients, the method is all that matters. I'm definitively trying this out.

Looks interesting, I'll try it!

Been using the sourdough recipe from @foolproofbaking myself for a couple years now, it's very good and super easy to adjust if needed.

Yeah, that looks simple and fun. Might have to give this a shot myself.

I'm going to try that recipe out.

My current go-to is a bit simpler:

500g flour 250ml of warm water, roughly as warm as your breath against the back of the hand. You know, warm. 1/2tsp salt 1/4tsp active yeast, prepared in the water.

I mix. I don't kneed. Just mixed, until it looks like a rough ball shape. Then I cover the bowl with its lid and pretend it does not exist for 12 hours at room temperature or 18 hours in the fridge.

I also can mix it up by substituting 100ml of water for a tasty beer or mead. Room temperature so you don't shock the yeast into underperforming their critical duty.

After it's been thoroughly ignored for the good portion of a day, I return to reconcile and form the goop into a confederacy of ball. I don't kneed. I just tell it to stay in the ball form, proofing in a hot box set to 38C while I warm up its oven. It's important not to deflate the ball, you have to coax the goop into a ball form, not kneed or squish too much or prod. Prodding will deflate the ball. It's important to keep the ball airy, essentially, to the best of your ability.

I preheat a dutch oven inside a conventional oven to 230C (!!!). When both are at temperature, I carefully draw out the dutch oven, and coat the interior bottom with a splash of olive oil.

I say kind words to my dough.

I put the dough in the dutch oven. I cover the dutch oven with its lid. I put the dutch oven in the conflaguration of 230C and set the kitchen timer for 34-36 minutes, depending on my gut feeling.

After 34 (to 36) minutes, I return and pull the dutch oven out of the hot oven, turn everything off, draw out my bread, and let the bread calm down for about 30 minutes before the family eats a whole 500g loaf that afternoon.

It's pretty good. Beer bread is the favorite with my neighbors.