Bake Bread

Tatum’s Tuesday Tips ? Bake your own bread. The smell of yeast and dough in the kitchen heavenly. No bread is created equal however. This recipe makes one wonder why we ever buy store bought bread in the first place. I learned of this easy recipe in my latest class on the EdX platform. Food Fermentation offered through HarvardX Science & Cooking.

The dough is a sticky hydration dough. Yeast water salt and all-purpose flour and water the ingredients. Simple complex comfort. Butter and ghee recommended.

my photos below are the science version as I am collecting data for my class. The video below will give you a home vibe and finished loaf for reference.


*bonus tip always weigh your flour whenever possible for the recipe. A cup of flour will never be the same.

this recipe from The New York Times

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1 ¼ teaspoons salt
  •  Cornmeal or wheat bran as needed
  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.


10 grams of salt added
after two hours

Related :