#bakery bread

While I'm staying in my hometown, I'm going to my aunt's bakery to buy bread. It tastes like glory... And also every time I go to her bakery I get free pastries or cookies. I love you auntie <3

As you can see, I'm using a cloth bag for the bread. It prevents it from drying, and unlike plastic bags it doesn't make the bread mushy. Also, it can be reused hundreds/thousands of times.

Crusty Artisan Bread

You need to try this recipe. You will never need to buy bakery bread again. The crunchy crust and fluffy inside makes this artisan bread perfect for any meal. You can dip it in olive oil, make a sandwich, or even use it as a chili bowl. It tastes absolutely incredible and it is so easy to make. You don’t need to knead the bread! Let the dough sit in a bowl overnight to rise and then throw it in a cast iron pot in the oven and tah-dah! It’s done. Next time I bake this bread I’m going to add some rosemary or garlic.

  Ingredients

3 cups all-purpose flour

1 3/4 tsp salt

1/2 tsp active dry yeast

1 1/2 cups warm water (about 110°)

  Directions

In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon (or with your hands, best tool in the kitchen!) until a shaggy ball forms. Cover bowl tightly with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).

Heat oven to 450°. Once oven has reached 450°, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.

Meanwhile, turn dough out onto a heavily floured cloth towel then shape dough into a ball. Cover dough with cloth and allow to rest while pot is heating.

Remove pot from oven and with floured hands, carefully drop dough into hot pot (you DO NOT need to grease the pot) cover with lid, then immediately return pot to oven and bake 30 minutes (at 450°).

After 30 minutes, remove lid from pot and bake uncovered for 15 minutes.