At our first Ignite Cincinnati I talked about my journey from bread-machine pizza dough neophyte to confused yeast chemistry padawan to mastery of the simplest way you can possibly manage to get great bread and pizza on the table.
I can only show you the path, you must walk the path…
Others with more time and baking authority on their hands have actually done a great job of explaining the main technique I use. I am going to point you to them as the place you should start. Firstly Mark Bittman, food writer extraordinaire for the NY Times was the first to really put “no-knead” bread on the map. He has a great article on it. So start with the simplest version.
This has evolved since then.
Water is important, and I’m sorry I neglected to mention this on stage. You need to use great tasting water, so if your tap water isn’t great tasting to you, use filtered. I just use the cold water straight out of the filter built into my fridge, consistent taste and temperature, no surprises.
While I was searching for extra images (11pm the night before) I was momentarily surprised to find someone has a book out with almost the exact title I originally used for my topic. I haven’t had a chance to look at it but the premise is sound and their journey probably similar, with the benefit of having put a bunch of time into to to put a book out. So check it out.
The King Arthur Flour company is a bakers best friend, whether you are making serious bread, pseudo bread or cookies and muffins. Check out these recipes and blog entries that fall into this school of breadmaking.