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Tuesday 27 October 2026 17:47:09 GMT

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Her rating at the end 💀 you’ve been trying to get me to make my wife beans on toast for months now. And you actually got it to the top comment 😭 Let’s make it for her: BREAD (OVERNIGHT) 500 g bread flour 375 g water, room temp 10 g fine salt 1/2 tsp instant yeast Or: 100 g active starter, water down to 340 g, no yeast BEANS 2 x 15 oz cans navy or haricot beans, drained 14 oz crushed tomatoes 2 tbsp tomato paste 2 tbsp dark brown sugar 1 tbsp Worcestershire 1 tsp malt vinegar 1 tsp mustard powder 1/2 tsp smoked paprika 1/2 cup water ON TOP 6 oz mature cheddar, grated 2 tbsp butter, for the toast METHOD BREAD 1. Evening. Mix flour, water, salt and yeast with your hand until there is no dry flour left. It will be a shaggy mess. Cover. 2. Over the next 90 minutes do three sets of folds, 30 minutes apart: wet hand, grab an edge, stretch it up and fold it over the middle, turn the bowl, four times per set. Two minutes of work each. 3. Leave it out overnight, 12 to 16 hours, until doubled and domed with bubbles across the surface. 4. Morning. Tip onto a floured counter, fold into a tight round, seam-side down in a floured bowl or banneton, into the fridge for at least an hour. 5. Dutch oven (5-5.5 qt round) into the oven, both to 500F, 45 minutes. 6. Dough into the hot pot on parchment, slash the top with a razor or the sharpest knife you own, lid on, drop to 450F. 25 minutes lid on, 20 lid off. 7. Cool on a rack at least an hour before cutting. METHOD BEANS 1. Everything except the beans into a saucepan, simmer 5 minutes to cook out the paste. 2. Add the beans, simmer 20 minutes gently, until the sauce clings and does not run off the spoon. Salt at the end. 3. Cut two thick slices, toast hard, butter them right to the edges #cooking #cookingchallenge #beansontoast

Her rating at the end 💀 you’ve been trying to get me to make my wife beans on toast for months now. And you actually got it to the top comment 😭 Let’s make it for her: BREAD (OVERNIGHT) 500 g bread flour 375 g water, room temp 10 g fine salt 1/2 tsp instant yeast Or: 100 g active starter, water down to 340 g, no yeast BEANS 2 x 15 oz cans navy or haricot beans, drained 14 oz crushed tomatoes 2 tbsp tomato paste 2 tbsp dark brown sugar 1 tbsp Worcestershire 1 tsp malt vinegar 1 tsp mustard powder 1/2 tsp smoked paprika 1/2 cup water ON TOP 6 oz mature cheddar, grated 2 tbsp butter, for the toast METHOD BREAD 1. Evening. Mix flour, water, salt and yeast with your hand until there is no dry flour left. It will be a shaggy mess. Cover. 2. Over the next 90 minutes do three sets of folds, 30 minutes apart: wet hand, grab an edge, stretch it up and fold it over the middle, turn the bowl, four times per set. Two minutes of work each. 3. Leave it out overnight, 12 to 16 hours, until doubled and domed with bubbles across the surface. 4. Morning. Tip onto a floured counter, fold into a tight round, seam-side down in a floured bowl or banneton, into the fridge for at least an hour. 5. Dutch oven (5-5.5 qt round) into the oven, both to 500F, 45 minutes. 6. Dough into the hot pot on parchment, slash the top with a razor or the sharpest knife you own, lid on, drop to 450F. 25 minutes lid on, 20 lid off. 7. Cool on a rack at least an hour before cutting. METHOD BEANS 1. Everything except the beans into a saucepan, simmer 5 minutes to cook out the paste. 2. Add the beans, simmer 20 minutes gently, until the sauce clings and does not run off the spoon. Salt at the end. 3. Cut two thick slices, toast hard, butter them right to the edges #cooking #cookingchallenge #beansontoast

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