Simplicity. Basic instincts. Fundamental right to just live.
Too many options. Too little options. No options at all.
Availability of choices that needed not to be made anyway.
Why not to let go of control? Why not to let things work for you?
No chaos. No rush. No madness.
Just let it go. Let it be. Trust the process.
Just believe. Just breathe.
Find your inner peace.
And be free.

No-Knead Bread

(Comes from “My Bread: The Revolutionary No-Work, No-Knead Method” by Jim Lahey)

Ingredients:

• 3 cups / 400 g bread flour
• 1 ¾ tsp salt
• ½ tsp active or instant dry yeast
• 1 ½ cups water room temperature

Preparation:

1. In a big bowl stir the flour, salt and yeast together. Add water into the bowl and using a wooden spoon or your hand mix for about 30 seconds until you get a wet, sticky dough. Cover the bowl with a plastic wrap and keep it in a room temperature away form the direct sunlight for about 12-18 hours. The slow fermentation does all the work and the developed gluten will result in a loose, stringy dough. That’s exactly what you want. Do not add any extra flour.

2. When the time comes, generously dust your work surface with flour. With lightly floured hands fold the sides of the dough inward to form a ball.

3. Put a clean kitchen cloth on the kitchen counter, give it a generous sprinkle of flour (and/or wheat bran), place the dough on the cloth seam side down. Fold the ends of the towel loosely and leave it in a warm place for 1-2 hours. The dough is ready when doubled in size.

4. About half an hour before the end of the second rise, preheat the oven to 240-240°C with a rack in a lower third position. Place a covered 4-5 l (20-24 cm in diameter) heavy pot on the center of the rack.

5. Using pot holders, remove the preheated pot from the oven and uncover it. Unfold the cloth, lift up the dough (on the towel or in your hand), then quickly but gently transfer it into the pot, seam side up. Cover and bake for 30 minutes.

6. Remove the lid and bake for 15-20 minutes more until the bread is well browned but not burnt. Remove the pot from the oven, and after a few minutes lift the bread with a knife or a heatproof spatula and remove it from the pot. Transfer to a wire rack and wait till the bread cools completely before slicing (takes about 1 hour).

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