I just heard that Farine, a popular bakery located in Shanghai, was shut down for investigation after one of the employees revealed that it has been using expired, even moldy flour.
It is shocking because I quite enjoyed the croissants and other baked goods from Farine when I last visited it. The French owner of Farine portrays himself as a real foodie, a food critic in public, yet he uses expired flour to feed his customers. Farine, seems to me such an irony and a big joke now.
I’m sure this homemade no knead bread will be much more wholesome…
- 100g bread flour/ all purpose flour
- 8g sugar
- 1/2tsb oil
- ~1/2tsb instant yeast
- ~70g warm water
- combine flour, sugar, yeast and oil in a bowl. Add warm water and stir with a spatula.
- Cover the shaggy and sticky dough with a piece of plastic wrap and let stand in room temperature for 1-2 hours before putting it into refrigerator
- what it looks like after 1-2 hours in room temperature. Refridge overnight.
- the next morning, take out the dough from the fridge, flour a working surface and transfer the dough onto the surface
- Fold the dough once or twice and form it into any shape you prefer. Sprinkle more flour and rolled oats if desire
- Place dough in a warm place for another 1 hr or so until it’s 1.5 times to doubled in size ( I usually just fill a baking sheet with warm water and place it underneath the dough in an oven)
- Final fermentation done, bake at 400F for 25 min, adjust time according to the size of your bread.
The crust is super crispy, while it remains airy and chewy inside.
Eat your homemade bread freshly out of the oven, what can be better? I simply topped the bread with creme fraiche, strawberries and figs, drizzled with honey. Tasty!!
Be creative with the overnight no knead dough. I’ve also made cinnamon rolls and “pizza rolls” with it, yummy.