@landendpirate69: @🐝lala🐞 @Mechafort @J0€| @Itzzzzmason

̶L̶̶a̶̶n̶̶d̶̶e̶̶n̶

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Wednesday 14 October 2026 14:56:17 GMT

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Mechafort :

Peak brotha🙏🏻

2026-10-14 22:52:51

1

🐝lala🐞 :

adopt me is so fire

2026-10-14 15:23:13

1

J0€| :

2026-10-14 19:00:50

1

🐝lala🐞 :

whos this cutie

2026-10-14 15:23:22

1

🐝lala🐞 :

2026-10-14 15:23:28

1

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No knead. No fancy skills. Just patience. This is the famous Jim Lahey artisan bread that blew up across America. Drop 🤎 if you’re baking this rustic loaf this weekend! Ingredients: 🌾 400g all-purpose flour (3 cups) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp — tiny amount!) 💧 300g lukewarm water (1 ⅓ cups) ✨ Extra flour / cornmeal for dusting Steps: Mix: Combine flour, salt and yeast in a bowl. Pour in water, stir with a spoon until shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly. Let sit 12–18 hours at room temp (overnight preferred). The dough bubbles up and develops deep flavor ⏳ Shape: Scrape dough out onto floured surface. Gently fold edges in to form a loose ball. Rest 30 mins, covered. Preheat: Put your Dutch oven (with lid) into oven, preheat 450°F / 230°C. Bake: Place dough on parchment paper, lower into hot pot. Bake covered for 30 mins. Remove lid, bake another 15 mins until deep golden & crust crackles 🔥 Cool: Transfer to rack. Let cool at least 30 mins before slicing. Enjoy that crispy crust & holey chewy crumb 🤎

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