Bread

No-Knead Foccacia

Two foccacias that live in the fridge until you're ready to bake them. It seems to actually work better with generic flour.

Ingredients Step
380 g. water (1.5 c + 2 T.)
27 g. (1/8 c.) olive oil
1.5 t. yeast
16 g. (2.25 t.) salt
1 T. sugar
510 g. all-purpose flour
Stir together. Partially cover and let rest 2 hours. Then chill fully covered (if possible).
olive oil
toppings
Preheat oven to 450. Pour 1/8 c. olive oil into a 9" pan. Take half the dough ball from the fridge, place it face-down in the oil, flip it, and then stretch it to fill the pan (you'll likely need to let it rest 15 minutes and re-stretch, possibly repeatedly). Once it fills the pan, top it with whatever you'd like. Cover it and let it rise 20 minutes (don't rush it). Bake 20-25 minutes.

Source: Washington Post

Ciabatta

This recipe fits well into a workday of pomodoros. It requires a small amount of preparation the night before.

Ingredients Step
250 g. bread flour
250 g. water
1/4 t. yeast
Mix. Cover. Let sit overnight.
500 g. bread flour
313 g. water
2 t. yeast
18 g. salt
35 g. olive oil (add second)
Combine, adding olive oil after mostly combined. "Knead" by lifting the same direction repeatedly for 8 min, until smooth and stretchier.
Oil a rectangular pan with a tall lid well (two glass 9x13s work for this). Transfer dough to this pan; cover and let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (first fold). Let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (second fold). Let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (third fold). Let sit 25 minutes.
Flour your surface. Turn out dough and stretch it into a rectangle. Make 7 loaves by: (1) Cut off dough, (2) Pull ends toward middle, (3) Press together, (4) Fold long edge together, (5) Press to seal. Let sit 25 minutes.
Preheat oven to 425 degrees. Prepare 2 baking sheets with parchment.
Stretch slightly and bake for 20 minutes.

Source: Will

Thyme Buttermilk Biscuits

Makes four small biscuits.
Ingredients Step
Preheat oven to 400 degrees.
1 c. flour
1 t. baking powder
1/8 t. baking soda
1/4 t. salt
1/2 t. thyme, dried
Combine.
3 T. butter, cold Cut into dry ingredients.
1/3 c. buttermilk Add. Blend with fork until just combined.
Knead a few times. Pat into square and cut 4 pieces.
Bake 10-12 minutes until golden on bottom.
Source: unknown

Fridge Bread

This is the bread recipe that makes ~3 loaves over the course of a week or so. It lives in the fridge that week. I shared it with Tim's family. I also baked it for Tiffany.
Ingredients Step
900 g. AP flour (truly)
680 g. water, lukewarm
18 g salt
1.5 T yeast
Either mix by hand in the largest soup pot to combine, or beat at medium speed for 30-60 seconds and transfer.
Cover and let rise at room temp for 2 hours.
Refrigerate for at least 2 hours (and up to ~7 days).
To make bread: Grease your hands and pull off 1/4-1/3 of the dough (softball- or grapefruit-sized). Work it into a ball or log. Place it on parchment. Flour the top and cover it; let it warm to room temperature and rise (maybe 60 minutes). Preheat the oven to 450 degrees.
Slash the bread. Place in hot oven. Steam-bake it such that it's in the oven for 25-30 minutes, until it is a deep golden brown.
Source: King Arthur ("No-Knead Crusty White Bread")