I made bread this week from a recipe recommended by (not-college) friend S, whom we met on a Japanese hike in the Bay Area! I share a lot of interests with non-college friend S, like homemade and fermented food, gardening, and sustainability!
This bread has a good neutral flavor – it’s not the most amazingly yeasty, savory bread ever, but it’s good for all your normal bread needs.
- 3 cups (390 g) flour
- 2 tsp (7 g, 1 packet) yeast
- 1 1/2 tsp (9 g) salt
- 1 1/2 cups (338 g) water
- Mix dry ingredients. Add water. The dough will be quite wet. Cover and let rise in a warm place for an hour.
- On a lightly floured work surface, gently stretch and fold the dough several times until firmed up into a loaf, being careful not to deflate completely. Cover and let proof for 15 min.
- Bake for 45 min at 450°F.