But I don’t have the time

Stop moaning ffs! Are you so important that you can’t spare a few minutes here and there?  I’ve adapted the below from a great article in the New York Times so if you are in fact, Rupert Murdoch, and you want to make some fast bread but not compromise on flavour, then do the following the evening before you want the bread:

You’ve mixed your dough, cover and let it rest for ten minutes. Knead it for a full minute (you can spare the time, right?) then flour the bowl well, put your dough back into it and stick in the fridge and cover it tightly with cling wrap. You can now leave it overnight. The low temp in the fridge retards the fermenting process so it’ll be quite happy overnight. In the morning, put a decent sized cast iron casserole pot (with lid on) or other post that can go in the oven and turn the oven on to full whack. Take your your dough and leave on the worktop until the oven is at temperature.

Once the light goes off, take out your pot, remove the lid and carefully but quickly tip your dough into the red hot pot. Replace the lid, and put it back in the oven.  Leave it along for 40 minutes, do not be tempted to look at it.  When the time is up, take the lid off and leave for a further 15 minutes.  Voila.  Note that this will not get you the light airy texture of a long-proved bread, but it’ll still kick the arse of anything you can buy in the supermarket, and kick it hard.

And stop moaning that you don’t have time, all you were going to do is fester in front of the TV or lie in bed. Convenience is killing food quality, ready meals and all that crap. To produce something like this does take time, but it’s immensely rewarding, so try it. If you can’t be arsed, then there is no place for you here, so go back to your Dominos pizza, Uncle Bens sauces and big macs. Not that there’s anything wrong with those now and again of course, but you know what I mean.


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