Homemade Bread

I traveled to 27 countries in 6 months, and the best sandwiches I had were in Italy. The ingredients were fresh, few in number, and high quality. No garbage sauces mucking it up (though, on the other end I do like bahn-mi...). Just, for example, prosciutto, thick slices of mozzarella, several full leaves of basil, and plain bread. They don't need Parmesan Oregano bread to cover up wilting lettuce and slimy meat.

So I've been able to replicate all the ingredients here in America, with the exception of the bread. It's too soft or hard, too expensive, goes stale before I can use it all (a variation of too expensive, if you're being pedantic), and/or tastes bland. So, what about making it myself? I've variously heard bread making to be very difficult and time-consuming or easy and quick. The latter sounds more up my alley, so I started with what I remembered being the quickest, simplest recipe I'd seen recommended: no-knead bread. (another video and text)

The default no-knead recipe was not quite what I wanted:

• Too round, want something vaguely baguette shaped.
• Too crusty.
• Too much, so I cut it in half. Trying to minimize carbs.

What I came up with. Terrible picture, but I forgot to take one before cutting. One length-wise cut and a centimeter off each end.

So here's my recipe. I wanted it to be an overnight, but it proofs in about 8-10 hours. Need to try lower-temperature water, but I don't think that will buy me an extra 8 hours, especially with the sugar.

Equipment

• Mixing bowl
• Parchment paper
• Large cutting board
• 13x9 glass pan (bonus for oven-safe lid)
• Plastic wrap
• Towel -- paper, cotton, whatever
• Oven-safe cup of water (this may be unnecessary)
• Oven
• Mixing spoon

Ingredients

• 1.5 cups all-purpose flour
• 1/8 oz Instant yeast (half a packet or about 1-1/8 tsp)
• 1-1/8 tsp salt (should have been half this, oops)
• 3/4 cup water heated for 22 seconds in the microwave
• 1/2 tbsp brown sugar

Instructions

1. Combine all but water and mix up for 5-10 seconds. Add water and mix with wooden spoon until no dry flour remains, about 5-10 times around the bowl -- as little as possible.
2. Cover bowl with plastic wrap and leave for 8-10 hours at 22*C. Wash off the spoon.
3. Generously flour the cutting board and scoop your dough onto it. Fold it back over itself a few times like in the NYT video, while shaping it into a vaguely baguette shape no longer than 12 inches.
4. Sprinkle some flour on top and generously flour your towel. Lay it over the top gently. Wait an hour or two -- it should double in size.
5. About twenty minutes before putting it in the oven, put the pan and cup of water in the oven and preheat to 450*F.
6. Cut a piece of parchment paper wider than the bread and transfer from the cutting board to it. Cut another piece to cover the pan.
7. Pull the pan out of the oven, set the parchment-bread in it, put the other sheet on top (covering all but not sealing), and return to oven. Wait 34 minutes. While waiting, wash the mixing bowl and cutting board.
8. Remove from oven, lift bottom parchment paper with bread out and set on the counter. Wait 30 minutes or until cool.
9. Eat