Naan! I love a fresh batch.
The NY Times no knead. It’s just so easy. It doesn’t make the best loaf but the effort to tasty ratio is pretty damn good.
And since you asked for biscuits - I’m in the north so I don’t know any better but these are so simple and come out so good. I do replace the shortening with cold butter though. I didn’t like the taste of vegetable shortening.
My everyday sourdough rye. For ca 650g total dough, makes two ca 300g breads.
Morning: mix sourdough (approx 100% hydration, 1/6 total weight), water (250g), additives (flax, sunflower etc) and rye flour (rye+additives approx 275g). I start with 100% hydrat6and go from there. Mix until looseish dough-paste. Want it to be not quite stiff, err on the side of wetness. In short just mix everything in the morning.
During day: Let it rest
Evening: If necessary adjust hydration. Loose and shaggy is what you want. Make two ca 3cm high boules (round thingies) and make half cm depression in the centre of them. This makes them flatter after final rest. Let them rest until 3-5mm wide cracks have appeared, ca 2-3 hours. Bake 200 degrees with fan for about 30 minutes, until inner temperature of 98 degrees. Turn off oven, let door be slightly open and let the breads cool in the hot oven.
LET REST FOR 24-48 HOURS BEFORE DEVOURING
That is my go-to no thought slap together bread.
How can you wait 24 hours to devour!? (:
A couple of hours should be fine.
Really heavy ryes (this one being 100%) need rest to firm up. Something gelatinize I think I read. If not they are a gooey mess. So do let it rest.
Also the rest cycle works well for an everyday bread. Dinner the day after bake is almost 24 hours later. Almost.
5 minute bread.
- Prepare a baking tin with a length of 30 cm, i.e. butter it or put baking paper into it.
- Preheat your oven to the lowest temperature, i.e. 50 degrees C.
Mix in a bowl:
- 500 ml warm water
- 500 gr flour (I prefer spelt; the recipe works with most flours)
- Teaspoon of salt
- Teaspoon of sugar
- 1 small bag of dry yeast
- Grains (or not) as you like; I like pumpkin seed, sesame and linseed.
After mixing and a little bit of kneeding "pour" into baking tin and put it into the oven (middle height). Turn off oven, let dough rise for approximately 20 minutes until dough is 1 cm below the rim.
After that turn oven on to 210 degrees C circulatory air. After 20 minutes take baking tin out of oven and (gently!) take bread out of form, put loaf (without the tin) back into the oven and bake for another 20 minutes. Take out of oven and let settle for at least two hours.
Dough rise and baking time can vary due to your oven, ambient temperature etc. Handle half baked loaf with love as it is still relatively soft; you need not do this but baking the second 20 minutes without the tin makes the crust all around more crunchy. If you want to improve add some sourdough extract and add some rising time according to the recipe on the sourdough baggie. Be aware that sourdough can be aggressively sticky so prepare your baking tin accordingly.
Makes great bread with little effort. I bake this simple and efficient recipe for several years now and love my own bread dearly.
Soda Bread.
Alternatively, my normal yeast+sourdough. 425g water, 500g flour, 10g salt, 1/4 tsp yeast and whatever starter I've fed, or not.
Mix and leave for an hour, 3 stretch-and-folds. Leave it on the counter, or refrigerate overnight. Cut, shape, bake.
I've gotten really loose with my shaping these days. I'll often make 4 little baguettes, a couple rolls and a couple sandwich sized loaves.
Then I freeze half of it, because I don't want to get fat.
Irish soda bread
Foccacia of some sort. Or pan de cristal
Does sourdough pancakes count?
Mix 1/2 cup of starter, 1 1/4 cup of flour, 1/4 tsp salt and enough water to make a batter (around 1 cup). Cover and let sit on the counter overnight.
In the morning add an egg, 2 tbsp of oil, 1 tbsp of sugar, and 1 tbsp of baking powder.
Cook and enjoy.
Store bought.
Womp womp. The taste of disappointment.
Yeah but it took zero effort. :p
Tortillas and cream biscuits.
Tortillas, chapati, all kinds of flatbreads. Just stretch or roll, then cook for 1.5 minutes a side on a steel plate.
The dough comes together quickly and can be made will many different liquids, water, milk, stock, acid whey. Can be leavened or not.
I always make extra dough and keep it in the fridge or freezer.
My go to mix, if I don’t want to think too much about it:
550g of flour (use some flour that’s mineral rich, not the fine, completely white flour for cakes, etc.) 325g water a bit of salt
Put it into a kitchenaid, let it knead it for about 5mins. Switch it off and forget about it for about an hour.
Add yeast (about a teaspoon dry yeast), let it knead again for about 5 mins
Remove the dough from the kitchenaid, fold it a few times and put it in a banneton. Let it sit for a while (or overnight in the fridge).
Preheat oven to 210 C (410F), put in a bowl of boiling water and the bread. Bake for about 20 min, remove the water bowl and then bake again for 15-20 min. Depending on how soft the crust should be, you can remove the water earlier or later (the later the softer it gets)
Simple biscuits. Flour, water, salt, baking powder, butter.
This pita recipe is my go-to low effort meal when I want some home made bread. Great with hummus or some other dip, I usually freeze a bunch and just defrost one in the microwave then wrap it in paper towel and hit it with 30s - 1m on medium power for a quick snack later.
I use instant yeast so I don't bother waiting for the yeast to activate, I do include the optical olive oil, and I cook them in a pan on the stove top. I can usually get a batch done in under 2 hours, which includes the proofing time.
