This is going to be somewhat of a looong story and a picture-heavy post so I hope you don’t mind. If you do mind, I don’t mind – so feel free to click away. My introduction to this recipe started way back at the beginning of the pandemic, when my good friend gifted me the most delicious loaf of homemade bread you could imagine. Jonathan somehow secured not only flour but yeast (remember those days?) and told me that this bread was not only insanely good, but insanely easy to make. He was 100% correct on both counts. His recipe came from the New York Times, I believe…and there are a bazillion versions of this bread recipe floating around Ye Olde Interwebs. Even recipes for gluten-free doorstops loaves, which I have tried (and failed miserably at).
The loaf that started it all. In my old kitchen, back in Ontario. March 26, 2020
Despite having issues with wheat (not gluten, but something else in bread), I can digest this bread just fine and without pesky heartburn. I think it is the very long rising…something that doesn’t happen in a production bakery. Anywho, here is the recipe (adapted by me from a gluten-free one I found somewhere…) told in pictures for this no-knead rustic bread loaf; pandemic and/or lockdown not required.
Assemble your tools and ingredients!
You will need:
3 cups of flour plus a little extra for dusting
3/4 tsp active quick-rise yeast
2 tsp kosher salt (I don’t see why you couldn’t use regular salt)
1.5 cups room temperature water
measuring cup and spoons
large glass bowl (Why glass? Does yeast hate metal/ceramic/plastic?)
wooden spoon (Don’t ask me why it has to be wood. Aesthetics? The anti-metal thing? I don’t know.)
Dutch oven
tea towel
parchment paper
cooling rack
oven (duh)
Mix dry ingredients together. The wooden spoon does look nice though…Add room temperature water and mix (with pretty wooden spoon) to form the dough. Cover with tea towel and let it do its thing for at least 8 hours (overnight works well). In winter when the air is drier, I make the tea towel damp first so the dough doesn’t dry out too much.Amuse yourself for the next 8 hours. I made and served a blackberry trifle for my son-in-law’s birthday. I think he liked it. 😉 (Completely optional but if you do choose to do this, invite me over 🙂 ).What it looks like after 8 hours of rise time. Finish admiring the magic, and then take a large piece of parchment paper and dust it with flour. Take the dough out of the bowl and mound it up on the flour-dusted parchment paper. I pre-crease the paper to make it a bit easier to fit back into the bowl, and eventually the Dutch oven.I usually put it right back in the bowl again once it’s on the paper…so the dough doesn’t spread itself out over the paper too much over the next hour. You probably don’t have to do this. But it bugs me, OK? There, I said it. Cover and let rest for 1 hour. Meanwhile, pre-heat oven to 450 degrees Fahrenheit. When oven comes to temperature, place the empty Dutch oven (with lid) inside oven to pre-heat for at least 30 minutes.Very carefully place the dough (in parchment) into the extremely hot Dutch oven. Can slash the top of loaf several times with a knife, if you actually remember at the last damn minute. Put the extremely hot lid on it, and put in the whole shebang back into the oven to bake for 30 minutes. The loaf looks like this after 30 minutes covered bake time. Remove the lid (careful!!!!) and let the loaf bake uncovered for the final 15 minutes.Cool the finished loaf on a rack. Resist eating it because you made it to share with friends, for lunch the next day. (Optional, but highly recommended! Your hips will thank you for sharing. 😉 )Next day: Go on glorious hike with friends, on Hornby Island.Take in the views: Helliwell Provincial Park, looking east.Explore tidal pools.Helliwell Provincial Park, looking west. Me, trying to enjoy the view and not think of the tasty food waiting for us back at Ann’s place. Photo by Donna.Finally – Lunch time! Photo by Donna. Ann (between Janis and I) provided us with the most delicious Maui chicken and sides, and I provided the:Homemade bread! And it was mighty tasty. I’ve made this recipe many times now, and it has never failed me except for the gluten-free experiments that we really shouldn’t talk about anymore.
So…enough about me. What’s on your plate this month?
As always: please feel free to let my co-host Donna or myself know what’s on your plate at your house, in the Comments of either Donna’s or my post (or both, if you are so inclined!). My partner-in-crime Donna has crafted a beautiful post about food and friendship (a theme I have shamelessly incorporated into my own post, in a minor way). Please check out her post, to read more about the many happy hours spent sharing meals with friends over the past month.
Remember: if you decide to blog or Facebook or Instagram about it, to use the tags #whatsonyourplateblogchallenge or #woypbc so we can find you out on ye olde interwebbs!
73 thoughts on “What’s On Your Plate Blog Challenge – Staff of Life Edition”
Lovely post – and lovely looking bread too. I made some lovely soup tonight (Wednesday evening) so I should contribute that as there is a bit of a back story to the recipe.
Hi Deb – that sounds like my type of bread … as I too struggle with it. But it looks like you’ve had a great get-together and so wonderful to see Helliwell Provincial Park … memories for me. I commented on Donna’s post about some recent memories … posts following. Wonderful to see … thanks so much – nothing like fresh bread – which I so rarely eat … cheers Hilary
It did not. No heartburn at all with this bread. I can eat bread in Europe and the Caribbean with no issues either. From what I can deduce, it’s something to do with the way bread (or wheat) is grown and/or manufactured in North America that affects me adversely.
It IS fabulous and so easy. I remember my mom baking bread and what an ordeal it was, with all the individual loaves proofing on top of the cupboards (only place warm enough) in our drafty old farmhouse. This is so damn easy in comparison. Thanks, Rivergirl 💕
I’m going to have to give this one a go – but it will be a gluten free version so may end up as a door stop. Although not sure what I will use for a dutch oven… may have to bodgy something up.
From what I have seen on Facebook, a lot of people have great success with making bread using gluten-free flours. I am not one of them. Any large pot with a lid will do to achieve the same effect, which is basically cooking the bread in its own steam. Thanks, AJ 💕
I think any large (oven-safe) pot with a lid would do. Maybe even a roasting pan 🤷♀️. This bread would even warrant getting a Dutch oven just for this recipe, in my humble opinion. 😁 Thanks, Jean 💕
There really is no kneading. Ha. I was raised to believe that was impossible. You know…developing the gluten and all. There you go. Another old wives tale busted.
I do so love coming across a tidal pool, now that I can! This bread is not at all scary to make (I feel the same as you about this 😬) and the recipe has never let me down. If I can do it….Thanks, Kari 💕
I have made this bread many times & it’s always amazing! The most successful version was when I grated up some sharp cheddar & folded it in before the last hour of resting. Server warm at a party (remember parties….long ago??!!) it disappeared in about 3 minutes! Beautiful pictures and lovely post.
I definitely have to start making that bread (a Dutch Oven has now been added to my shopping list). I can vouch, from two separate occasions, that your bread is AMAZING! I highly recommend this recipe to all bread lovers.
I’ll bet you can find a barely used (or even new) Dutch oven on one of your secondhand shop browsing expeditions, Donna. A lot of people get one with a set of pots and pans and then don’t ever use them. They are great on top of the stove for simmering soups and stews, as well as in the oven for braising and roasting (and now baking!). It is such an easy recipe. Thanks, Donna 💕
I love my Dutch oven, and it is a well-used tool in my kitchen. But bread? Be still my heart – this looks like something even I could do!
… or I could just go visit you, and you could make it for me. Either way, it’s a win-win … well, except for my hips, but they’re beyond salvation anyway.
As usual your commentary is fun, and my favourite photo is the one of Kevin. What a great capture!
I am learning, via the comments, that some people don’t even have (gasp!) a Dutch oven in their kitchens. I have 3 – a cast iron one, a stainless steel one, and an enamelled steel one. I know…I am extra (as the kids say)! And there have been days when I had at least 2 in use at the same time. It’s my “desert island” kitchen pot, clearly. What can I say – Kevin loves trifle! 🤣 I’d be happy to make you some bread! I just need about 12 hours heads up 😁 Thanks, Joanne 💕
Bravo Deb, that looks great. I first discovered a no-knead bread recipe in Marc Bittman’s book ‘How to Cook Everything’ and my first thought was that it seemed to easy to be true, until we tried it ourselves.
It’s delicious, fun, and doesn’t it feel so rewarding to enjoy really good bread made with your own hands especially because you know exactly what’s in it?
Lately I’ve been experimenting with various combinations and quantities of different flours. If I remember correctly I think you can substitute up to 25% of the regular white flour for whole wheat, rye, spelt…etc.
Oh, that is good to know! Thank you for sharing the results of your experimentation, Norm! 💕 It does seem too easy to be true and is oh-so-rewarding, isn’t it? 😁
Snap! Hilariously in Nigella’s preamble to the recipe n her book, she talks about how she’s happily made it with all sorts of different flours, but has failed with all gluten-free attempts. I’m the same as you – my tummy is quite happy with sourdoughs and the long slow proved bread. It’s the supermarket versions I have issues with. #whatsonyourplatechallenge
Wow, Deb, there is nothing like fresh bread except for homemade fresh bread. Especially when your body does not pay for it afterwards. A great photo of your son-in-law and the trifle! Now this is a beautiful loaf of bread! The hiking on Hornby will help wear it off. Great photos! A great post!💕
OK, how much do I love this post… tons, but only slightly more than I loved the bread. I am so thankful that I could not only enjoy that wonderful day with you but also reward myself (10,000+ steps) by enjoying guilt-free bread with butter (or, is it butter with a side of bread?). Count me as one who has a Dutch Oven (I’m shocked at the number who don’t – just the gorgeous cast iron colors available is enough reason to own one) and I’m always looking for excuses to use it beyond soups and chilis.
Thank you, Janis 💕 I’m glad you loved the bread 😁. Enamelled cast iron Dutch ovens can be beautiful and are not all Le Creuset crazy-expensive. Mine was super reasonable as I bought it on sale. And it’s purple!!!
Hi Deb! Is there nothing better than fresh homemade bread with butter. I loved all of your photos so didn’t mind a ‘photo heavy’ post. I’ve only recently made soda bread with my bookclub and never made bread before. I might give this a try though. Enjoy the rest of Summer and look forward to next month’s #whatsonyourplateblogchallenge
I do remember very well the days of hoarding all imaginable baking ingredients, running out of things at different times, becoming a better & more creative baker/cook because we used what we had, made what we couldn’t go out to eat.
Glad that you have found a bread you can enjoy. I think often commercial breads use conditioners and other chemicals to stabilize the breads, even the supposedly artisanal storebought bakes. So I am all for making one’s own loaf if time & energy permit!
I love your photo-by-photo guide to baking your loaf! And that you have time in between the process to make trifle and celebrate a birthday! And then go for a long hike before you pause for the all important breaking of the loaf!
After hitting the “Post Comment” button, I realised I was still logged on to the old blog account, so here I am sheepishly replying to my own reply, so that you know who I am.
Also because I forgot to say that the crumb & crust of your loaf look spectacular!
Thank you, Ju-Lyn 💕 This bread is a commitment, needs pre-planning, but leaves lots of time for doing other things while you wait for it to do its thing.
Lost my comment before I hit send. Darn it. The gist of it was that yes it’s easy and so good. But did you know parchment paper isn’t supposed to go above 425? When I take the lid off mine I pull out the paper that way it’s not open exposed. Oh and like you I have 3 Dutch ovens various materials and love each one for various reasons.
Rules, shmules….paper doesn’t burn until 451F so there’s a whole degree to spare 🔥🤣. Actually, I know I am living dangerously but my parchment hasn’t caught fire yet. I probably should tuck it out of the way or pull it out like you do though….Thanks, Bernie 💕
I was wondering what I was going to do this Labor Day Weekend! Now I know. I’ve always wanted to try and make bread… and this looks like something I could even pull off without messing up. Can’t wait! What do you call this kind of bread? Just so I know when I share it with loved ones? Mona
You forgot to mention the smell. Nothing beats the smell of bread baking, especially yeast bread.
I’ve been on a baking trip and the month was Rock Cake time. Only have a small tabletop oven but will try a cake next.
As usual super photos.
Oh yes!!! The smell while baking and after baking!!! Even the next day on the trip to Hornby Island, the smell of the loaf of bread wafting occasionally from the back of the car was tantalizing. No wonder I couldn’t stop dreaming about eating it at lunch 🤣. Thank you! 💕
Hi Deb,
Long time no contact, my bad.
I’m trying to resurrect my blogging friendships…whether or not I regularly post on my own site.
We curate our diet carefully, and it is true that attention to ingredients and processes make all the difference…find loaves with fewer ingredients and ancient or whole grain flours serve us better. And sourdough best of all.
Hope this finds you well…we are readjusting to life with a continual pandemic and recovering from Dan’s health issues. Hoping life going forward is more healthy and predictable. Maybe, but we’ve got plans!
Nancy
Nice to hear from you, Nancy! When it comes to a curated diet the closer to natural and more the meal is made from single ingredients that don’t require a nutrition label, the better off we all are IMHO. I think we are singing the same song. Thanks 💕
Lovely post – and lovely looking bread too. I made some lovely soup tonight (Wednesday evening) so I should contribute that as there is a bit of a back story to the recipe.
I love a good backstory! Please do. Thank you 💕
Homemade bread and soup. Can we get any better?
This looks amazing Deb and I thoroughly enjoyed your commentary throughout your post! SO thanks for the smiles. #whatsonyourplateblogchallenge
I will definitely try this bread recipe!!
Let me know what you think when you do try it, Dawn! Thanks 💕
Hehehe! Thought I would share a bit of what goes through my mind when I read a recipe. Thanks, Debbie 💕
Hi Deb – that sounds like my type of bread … as I too struggle with it. But it looks like you’ve had a great get-together and so wonderful to see Helliwell Provincial Park … memories for me. I commented on Donna’s post about some recent memories … posts following. Wonderful to see … thanks so much – nothing like fresh bread – which I so rarely eat … cheers Hilary
Thank you, Hilary 💕 Yes, it was a great get-together and you are right, nothing like fresh bread!
Looks very tasty and using normal flour?
Love the photos especially the beautiful rock pool
Yes, I used good ol’ normal wheat flour! Thank you, Alison 💕
I should try that if you say it didn’t affect you
It did not. No heartburn at all with this bread. I can eat bread in Europe and the Caribbean with no issues either. From what I can deduce, it’s something to do with the way bread (or wheat) is grown and/or manufactured in North America that affects me adversely.
Yes me too, I had no problem with bread from Europe
The bread looks absolutely fabulous, but the closest I’d ever get to making it is visiting a bakery.
😉
It IS fabulous and so easy. I remember my mom baking bread and what an ordeal it was, with all the individual loaves proofing on top of the cupboards (only place warm enough) in our drafty old farmhouse. This is so damn easy in comparison. Thanks, Rivergirl 💕
I’m going to have to give this one a go – but it will be a gluten free version so may end up as a door stop. Although not sure what I will use for a dutch oven… may have to bodgy something up.
From what I have seen on Facebook, a lot of people have great success with making bread using gluten-free flours. I am not one of them. Any large pot with a lid will do to achieve the same effect, which is basically cooking the bread in its own steam. Thanks, AJ 💕
I really want start baking again, and that bread sounds and looks so good to try. But I don’t have a dutch oven.
I think any large (oven-safe) pot with a lid would do. Maybe even a roasting pan 🤷♀️. This bread would even warrant getting a Dutch oven just for this recipe, in my humble opinion. 😁 Thanks, Jean 💕
There really is no kneading. Ha. I was raised to believe that was impossible. You know…developing the gluten and all. There you go. Another old wives tale busted.
Same here, Kate. But it makes exactly the type of bread I really love and prefer – rustic and chewy. So there you go! Thanks 💕
This looks so simple Deb! I may have to give this one a try!
Oh please do! If you like rustic bread, that is. Thanks, Lynn 💕
For some reason, I’m always afraid of making my own bread, but this looks manageable!
Those tidal pools are magical.
I do so love coming across a tidal pool, now that I can! This bread is not at all scary to make (I feel the same as you about this 😬) and the recipe has never let me down. If I can do it….Thanks, Kari 💕
I have made this bread many times & it’s always amazing! The most successful version was when I grated up some sharp cheddar & folded it in before the last hour of resting. Server warm at a party (remember parties….long ago??!!) it disappeared in about 3 minutes! Beautiful pictures and lovely post.
Oooh, that sounds delicious! Garlic would be a great addition too, I bet. Thank you, Pat 💕
What a fascinating way to make bread – using a dutch oven! And I really enjoyed the commentary along the way, too. Smiles to you!
Thank you, Pat 💕 Glad you found it enjoyable!
I’ve been making our bread for a very long time now. There’s nothing like it. Great job Deb!.
Lesliexoxo
Thank you, Leslie 💕 You are so right! There is nothing like homemade bread.
I definitely have to start making that bread (a Dutch Oven has now been added to my shopping list). I can vouch, from two separate occasions, that your bread is AMAZING! I highly recommend this recipe to all bread lovers.
I’ll bet you can find a barely used (or even new) Dutch oven on one of your secondhand shop browsing expeditions, Donna. A lot of people get one with a set of pots and pans and then don’t ever use them. They are great on top of the stove for simmering soups and stews, as well as in the oven for braising and roasting (and now baking!). It is such an easy recipe. Thanks, Donna 💕
I love my Dutch oven, and it is a well-used tool in my kitchen. But bread? Be still my heart – this looks like something even I could do!
… or I could just go visit you, and you could make it for me. Either way, it’s a win-win … well, except for my hips, but they’re beyond salvation anyway.
As usual your commentary is fun, and my favourite photo is the one of Kevin. What a great capture!
I am learning, via the comments, that some people don’t even have (gasp!) a Dutch oven in their kitchens. I have 3 – a cast iron one, a stainless steel one, and an enamelled steel one. I know…I am extra (as the kids say)! And there have been days when I had at least 2 in use at the same time. It’s my “desert island” kitchen pot, clearly. What can I say – Kevin loves trifle! 🤣 I’d be happy to make you some bread! I just need about 12 hours heads up 😁 Thanks, Joanne 💕
Done! I’ll hold you to that promise 😉
If a loaf of bread is what it takes to bring you back for a visit, I will gladly make you bread every day you are here! 😁
Bravo Deb, that looks great. I first discovered a no-knead bread recipe in Marc Bittman’s book ‘How to Cook Everything’ and my first thought was that it seemed to easy to be true, until we tried it ourselves.
It’s delicious, fun, and doesn’t it feel so rewarding to enjoy really good bread made with your own hands especially because you know exactly what’s in it?
Lately I’ve been experimenting with various combinations and quantities of different flours. If I remember correctly I think you can substitute up to 25% of the regular white flour for whole wheat, rye, spelt…etc.
Oh, that is good to know! Thank you for sharing the results of your experimentation, Norm! 💕 It does seem too easy to be true and is oh-so-rewarding, isn’t it? 😁
Snap! Hilariously in Nigella’s preamble to the recipe n her book, she talks about how she’s happily made it with all sorts of different flours, but has failed with all gluten-free attempts. I’m the same as you – my tummy is quite happy with sourdoughs and the long slow proved bread. It’s the supermarket versions I have issues with. #whatsonyourplatechallenge
Well, that makes me feel better…being in such esteemed company 🤣 Thank you, Jo 💕
Wow, Deb, there is nothing like fresh bread except for homemade fresh bread. Especially when your body does not pay for it afterwards. A great photo of your son-in-law and the trifle! Now this is a beautiful loaf of bread! The hiking on Hornby will help wear it off. Great photos! A great post!💕
Thank you, Erica 💕 Here’s hoping the hike helped counteract the delicious food😁🤞
Yummm Bread! I love the parchment baking with paper!
Thanks so much for #WOYP!
Here is my link: https://antoinettetrugliomartin.com/2021/09/01/tomato-pie/
You are most welcome, Antoinette 💕
OK, how much do I love this post… tons, but only slightly more than I loved the bread. I am so thankful that I could not only enjoy that wonderful day with you but also reward myself (10,000+ steps) by enjoying guilt-free bread with butter (or, is it butter with a side of bread?). Count me as one who has a Dutch Oven (I’m shocked at the number who don’t – just the gorgeous cast iron colors available is enough reason to own one) and I’m always looking for excuses to use it beyond soups and chilis.
Thank you, Janis 💕 I’m glad you loved the bread 😁. Enamelled cast iron Dutch ovens can be beautiful and are not all Le Creuset crazy-expensive. Mine was super reasonable as I bought it on sale. And it’s purple!!!
Hi Deb! Is there nothing better than fresh homemade bread with butter. I loved all of your photos so didn’t mind a ‘photo heavy’ post. I’ve only recently made soda bread with my bookclub and never made bread before. I might give this a try though. Enjoy the rest of Summer and look forward to next month’s #whatsonyourplateblogchallenge
Thank you, Sue 💕 I’d never made bread before attempting this recipe. It’s so easy! 😁
That loaf does look delicious! I enjoyed your story about making it, and even more sharing it!
Thank you, Deborah 💕 I had fun doing both activities! 😁
😀
Since, I am a really terrible baker, I appreciated all the visuals.
I love visual aids! Thought others might appreciate them as well. Thanks, Bernadette 💕
I’m laughing at your photo caption with “finally” crossed out. Lunch time! Everything looks delicious. – Marty
Hehehe! Our hiking worked up an appetite, for me at least 😁. Thanks, Marty 💕
I do remember very well the days of hoarding all imaginable baking ingredients, running out of things at different times, becoming a better & more creative baker/cook because we used what we had, made what we couldn’t go out to eat.
Glad that you have found a bread you can enjoy. I think often commercial breads use conditioners and other chemicals to stabilize the breads, even the supposedly artisanal storebought bakes. So I am all for making one’s own loaf if time & energy permit!
I love your photo-by-photo guide to baking your loaf! And that you have time in between the process to make trifle and celebrate a birthday! And then go for a long hike before you pause for the all important breaking of the loaf!
After hitting the “Post Comment” button, I realised I was still logged on to the old blog account, so here I am sheepishly replying to my own reply, so that you know who I am.
Also because I forgot to say that the crumb & crust of your loaf look spectacular!
I still remember you from Purple Pumpernickel days, Ju-Lyn 💕 Of course I know who you are. Thanks!
Thank you, Ju-Lyn 💕 This bread is a commitment, needs pre-planning, but leaves lots of time for doing other things while you wait for it to do its thing.
Lost my comment before I hit send. Darn it. The gist of it was that yes it’s easy and so good. But did you know parchment paper isn’t supposed to go above 425? When I take the lid off mine I pull out the paper that way it’s not open exposed. Oh and like you I have 3 Dutch ovens various materials and love each one for various reasons.
Rules, shmules….paper doesn’t burn until 451F so there’s a whole degree to spare 🔥🤣. Actually, I know I am living dangerously but my parchment hasn’t caught fire yet. I probably should tuck it out of the way or pull it out like you do though….Thanks, Bernie 💕
I was wondering what I was going to do this Labor Day Weekend! Now I know. I’ve always wanted to try and make bread… and this looks like something I could even pull off without messing up. Can’t wait! What do you call this kind of bread? Just so I know when I share it with loved ones? Mona
Hi Mona, I just call it rustic no-knead bread. Hope it turns out for you (it’s never let me down). Thanks 💕
You forgot to mention the smell. Nothing beats the smell of bread baking, especially yeast bread.
I’ve been on a baking trip and the month was Rock Cake time. Only have a small tabletop oven but will try a cake next.
As usual super photos.
Oh yes!!! The smell while baking and after baking!!! Even the next day on the trip to Hornby Island, the smell of the loaf of bread wafting occasionally from the back of the car was tantalizing. No wonder I couldn’t stop dreaming about eating it at lunch 🤣. Thank you! 💕
Hi Deb,
Long time no contact, my bad.
I’m trying to resurrect my blogging friendships…whether or not I regularly post on my own site.
We curate our diet carefully, and it is true that attention to ingredients and processes make all the difference…find loaves with fewer ingredients and ancient or whole grain flours serve us better. And sourdough best of all.
Hope this finds you well…we are readjusting to life with a continual pandemic and recovering from Dan’s health issues. Hoping life going forward is more healthy and predictable. Maybe, but we’ve got plans!
Nancy
Nice to hear from you, Nancy! When it comes to a curated diet the closer to natural and more the meal is made from single ingredients that don’t require a nutrition label, the better off we all are IMHO. I think we are singing the same song. Thanks 💕
The bread is terrific. I might even be able to make it after reading your very good blog. This is what was on my plate last week. http://newclassicrecipe.com/2021/09/02/csa-box-recipes-summers-bounty/
Thank you, Bernadette 💕 And thanks for joining in!
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