Deep Cleaning My Pantry & Baking Homemade Bread from Scratch | From Pantry to Table

There's something deeply satisfying about starting from scratch — a clean pantry, a fresh loaf of bread and a cold glass of iced tea. I spent the day pulling everything out of the pantry, deep cleaning the shelves and putting it all back in its place. Then, using ingredients straight from that freshly organized pantry, I mixed up a homemade bread dough to proof overnight. The next morning, shaping, baking and that first slice still warm from the oven, spread with jam. The kind of day that makes home feel exactly like it should. 🌿 In this video: Deep cleaning & organizing the pantry Mixing homemade bread dough from scratch Overnight proof & next day bake The finished loaf reveal A pitcher of homemade iced tea 📖 Homemade Overnight Bread Recipe Large No-Knead Bread (Molino Grassi 00) Ingredients (1 large loaf ) 540 grams Molino Grassi 00 flour ½ teaspoon active dry yeast 2¼ teaspoons salt 390 grams water 2 tablespoons honey 2 tablespoons olive oil 👉 Dough should be soft, tacky, and slightly elastic, not runny. Day 1: Mix & Overnight Ferment 1. In a large bowl, whisk together: Flour Yeast Salt 2. In a separate cup, mix: Warm water Honey Olive oil 3. Pour liquids into dry ingredients. 4. Stir with a wooden spoon or wet hand until no dry flour remains. Dough will look shaggy and loose, but cohesive. 5. Cover tightly with plastic wrap. 6. Let rise 12–18 hours at room temperature. What you should see Expanded volume (about doubled) Bubbles on the surface Slight dome Mild fermented smell (not sour) Day 2: Shape & Proof 1. With a wet spoon or hand, gently deflate once. 2. Cover and let rest 15 minutes (important for 00 flour). 3. Prepare a clean dry surface dusted with: Rice flour or Molino Grassi flour Strengthening Folds 4. Turn dough onto a lightly floured surface. 5. Fold: Top → center Bottom → center Left → center Right → center 6. Flip seam-side down and gently tighten into a round. 7. Transfer dough seam-side down onto parchment paper. 8. Cover and proof 2 hours. Bake 1. After 1½ hours, preheat oven to 450°F (232°C). 2. Place Dutch oven (with lid) inside oven for 30 minutes. 3. When ready: Carefully place the parchment paper (with dough included) into the hot dutch oven. (Optional: very light dusting of rice flour and score) 4. Cover and bake: 30 minutes covered 3-5 minutes uncovered, until deep golden brown 5. Remove from pot and cool on rack at least 1 hour before slicing. 🛒 Pantry Organization Favorites: https://www.amazon.com/shop/cathleenc... If you enjoy slow living, homemaking and simple days at home, I'd love for you to subscribe and follow along every Thursday 💁🏻‍♀️ 📌 New videos every Thursday ☕ Support the channel: https://buymeacoffee.com/cathleencrobons 📫 Connect: cathleencrobons@gmail.com #slowliving #breadbaking #kitchenorganization