As anyone who lives at least 5,000 ft. above sea level knows, baking can have its challenges. I suppose people below 5,000 ft. appreciate that as well. I like to bake, but cooking is my passion. I still try my hand at baking (at a whopping 7,200 ft.!), but the results usually include a crispier cookie, a flatter cake, and a more cavernous muffin. It’s fine! Nothing a little frosting won’t fix.
Bread has been my big mountain to climb, though. It’s so hard! So involved! So time consuming! Well, friends, not anymore. You no longer have a reason NOT to bake your own bread, all thanks to a recipe I found in the New York Times. It’s super easy. Rustic. Delicious. Try it!
Singing Bread (NY Times Bread (adapted))
*This recipe requires a heavy, large cast-iron pot. I have this one.
3 cups of flour
1.5 teaspoons of salt
.25 teaspoons of yeast
1.5 cups water (water can be cool, room temp, or even warm)
Mix together, and dough will become shaggy. Cover well with plastic wrap and leave on your counter for 12-24 hours.
After dough has sat, heat your over to 450 with the pot, covered with its lid, inside.
Turn your dough out onto your flour dusted counter, and give it a slight shape – boule, or loaf-ish. Cover the dough with the bowl it just came out of, and let sit for 10-50 minutes.
This is the hard part. Transfer the dough from the counter to the hot pot in the oven. Some NYT comments said they used parchment under the dough to begin with, so the transfer is easier, but I just use my hands. The dough will be fine.
Put the dough in the pot, and cover. Bake for 30 minutes covered, and then take the lid off and bake 10-15 more minutes. Remove the bread from the pot, and let cool on your counter. Listen to it sing (it really does!).