How to: DIY Bread

In the spirit of DIY, why not a DIY artisan bread? If I can do it, you can. My favorite bread is crusty on the outside and soft & airy with holes inside. Spread some creamy European Butter on it and you're good to go. Recipe below!

And if you're into pizza (who isn't!), use the same dough, slap some passata, mozzerella, & basil together and you get pizzzza from Italiaaa (that's my Italian accent, btw).

To get the very best pizza possible, buy the best ingredients you can afford. The guy at the store said buffalo mozzarella is arguably the best mozzarella in the world ... so I snatched it up, and o.m.g. you should too. It's amazing. The basil pictured below was grown organically in Sam's aunt's backyard. Can't wait to have my very own garden! minus the bugs ... I could do without the bugs.

Basic Recipe:

To 100 parts flour, add 1.5 parts salt and 1 part instant yeast. Whisk those together. Add 70 parts water, and stir to combine. Cover, then let rise overnight. Transfer to the fridge, let ferment for three days, then turn dough out on to a well-floured surface. Shape dough, sprinkle with flour, and cover with a floured cloth. Let it rise for at least two hours and up to 4 at room temperature. Slah, then bake in a preheated 450°F Dutch Oven for 15 minutes with the lid on. Remove the lid, and continue baking until it hits around 209°F, 30 minutes or so. Let it cool.

More on it here.

Good thing it is now dinnertime.