Bread bake

I have really started to love baking bread. I once thought it just took a lot of time and was hard to succeed with, but oh how wrong I was.

I only do over night bread, which means you mix the yeast, water, salt, a little bit sugar  and almost all of the flour together and then let it stand chilled in an airtight container over night. Then you just mix in a bit more of the flour in the morning hunting you got a nice consistent and then it’s ready for the oven. Simple as that, no recipe really needed.

Then I use to mix in different kinds of flour, nuts or seeds. I’ve also tried substituting some of the water with crossed tomatoes, turns out pretty nice as well.

This time I mixed in sunflower seeds and oats that i had rosted beforehand.

Of cours I did’t improvise the firs times baking bread, I think I followed a similar recipe to this: http://cooking.nytimes.com/recipes/11376-no-knead-bread