I can eat hydrogenated fat and E-numbers in the shape Nutella, burgers or cheap peanut butter every day without blinking, but when I recently learned about all the horrible additives and chemicals most supermarket breads are full of (which are the most widely available bread you can find in the UK), I felt betrayed.
I grew up being told that bread is a healthy food, and that “if you are hungry, eat an apple or a piece of bread”. And suddenly, that was not the case anymore. Yuck!
After making this life-changing discovery, I concluded that learning how to make bread was not only a fun theme of baking class I could take, but that it would also prove super useful in this country.
So this is how I ended in Maria’s amazing baking lab on a 5 hour bread making class.
Even if we are probably the same age, Maria is the kind of person I dream of becoming when I grow up. She is beautiful, she is cool and she bakes all day, sharing her passion for good food and good bread, and she does that for a living.
|Maria and her baking apprentices of the day
I didn’t know I could learn so much in such a short space of time. We tried several bread recipes, we made rolls, flat breads, small buns and loafs…I came back home with a week worth of professional quality bread that I had made all by myself.
Maria taught us of course how to knead bread dough like a pro - and with specific techniques, depending of the kind of dough you are working with - but the recipe I’m sharing with you today is the one I nicknamed The Amazing Bread for Lazy People. (I nickname everything that I really like, from my friends to my clothes).
A 3 minute work giving you such amazing results, I think it does well deserve its nickname.
Prescription: prepare your dough before going out on Saturday night. Wake up on Sunday morning and with 10min preparation you will have warm fresh bread for breakfast!
The Overnight Rye Bread,
aka The Amazing Bread for Lazy people
200g strong white flour
4g dried yeast
50g natural yoghurt
Make the bread:
1/ In a big bowl, mix the flour, yeast, salt. Add the water and yoghurt and mix with a spoon until well combined. (It will rise a lot, so you want a bowl that is a least twice as big as its content)
2/ Cover the bowl with a plastic lid and put in the fridge overnight
3/ Next day, preheat the oven at 200°C. When the oven is hot, place a baking tray containing approx. half a glass of water at the bottom of the oven
4/ Take the dough out of the fridge. Don’t deflate the dough. On a baking tray, scoop balls of dough (worth a heaped tablespoon) wide apart with a wet spoon. Try to touch the dough a little as possible not to deflate it and break the bubbles formed during the night.
5/ Bake for about 20min and enjoy your buns hot!
|Maria shows us how to make our buns without deflating the dough
|"This is how we do it", easy peasy!
If you want to have a wonderful time, learn how to make bread and lots of amazing other things : http://www.bakewithmaria.com/