During self-isolation: bake bread!

I thought I was doing something original: baking bread during the COVID-19 pandemic. That was until I came across some Facebook posts. The first one surprised me: “Is there anyone who, during this time, is NOT baking bread?” What?? Other people are doing it?? Then I saw many posts in which people were asking where one could find yeast, as stores had run out. So I went to my local grocery store, and indeed, not only was the shelf that carried yeast completely empty, and there was a limit of one flour bag per person. My colleagues started a “sourdough cult”, as I call it, a great way to deal with the yeast shortage. Photos of sourdough bread and bagels started to appear regularly on Facebook. 

I remain faithful to the yeast dough. While cleaning the pantry, I found a package, so I made my favourite bread. I used to bake it regularly, but it was so delicious that we always ended up eating far too much of it, so I had to cut down on bread making. The smell in the kitchen was wonderful again, and the warm slice of bread with butter was heavenly. I use the recipe for “no knead bread” which appeared in the New York Times about 10 years ago. More than anything it requires patience, as the rising takes 18-24 hours. But you get your reward at the end. One of the recipes can be found of this website: https://www.food.com/recipe/new-york-times-no-knead-bread-464732

Enjoy the crunchy crust and the moist and delicious inside!