But today all that changed! I can now make bread, thanks to a work colleague of Gray’s letting us in on the secret of the easiest bread recipe ever currently taking Switzerland by storm.
Well, actually, Gray first experienced this amazing process a couple of years ago on a Dad’s and Kids trip to Ticino. One of the dads whipped it up in a jiffy, with no kneading required. (However, it is a slow process, proving overnight, and then two hours for the second prove the next day - but effort wise it’s a sinch) It really is idiot-proof. Ha, although I guess I must mention that it did go a little wrong when Gray first made it because he didn’t use enough flour in the process and poured the final dough into a cold instead of a hot pan and it just stuck. But I’m pretty sure you won’t make the same mistake :) It really is a cracker, as recipes go.
Here’s the magic recipe:
1/4 tsp of yeast
1 & 1/2 tsp salt
Simply mix the ingredients together into a damp dough and leave to stand overnight in a covered bowl.
The next day pour the dough out of the bowl onto a heavily floured surface and fold in the corners to make a round shape, turn it over in your (heavily floured) hands and place on a clean tea towel. Cover and let it rise for two hours. Then pour it into a heated cast iron pot.
Bake at 250C with lid for 30 minutes, then brown without lid for 10-15 minutes. And there you have it – a crunchy crust, airy crumb, and the simplest recipe in the world.
|It doesn't look too promising at this stage, before the first prove but don't lose heart!|
|Looking much better now :)|