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Salty Loaf Part I

Hello there! We're going to make a wholesome, but salty, loaf of bread this time around. The result is going to be an amazing crust that pairs well with mushroom soup. You can probably guess by now that it's going to be a no-knead recipe.

Measure 200g of bread flour:

Followed by 200g of water at room temperature:

A bit of active-dry yeast:

Put all that together in a container:

And mix it a bit:

Cover the container, and let it sit somewhere warm until tomorrow.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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