3 ms·
I have found that a minimal version of no-knead bread is already good: 700ml flour, 350ml water, 1 to 1.5 tsp salt, 1/4 tsp instant yeast. Mix in bowl, cover,
by sampo 7y ago
I have found that a minimal version of no-knead bread is already good:
700ml flour, 350ml water, 1 to 1.5 tsp salt, 1/4 tsp instant yeast. Mix in bowl, cover, let stand for 12-16 hours. Put dutch oven in oven, heat to 250C. Take out the hot dutch oven, sprinkle some bran or flour or cornmeal on the bottom, scrape dough from the bowl into the dutch oven, sprinkle some bran on top. Bake 30min with lid, remove lid, bake 20min more.
I am sure extra steps (autolyse) and extra work (folding, shaping) would improve it, but even this minimal procedure makes tasty bread.
- rand_r 7y agoDoes the bread rise while it's baking in the oven? I've tried to do this no-knead recipe and the bread came out pretty flat.
- sampo 7y agoThe dough bubbles and more than doubles in volume in the bowl when the yeast is slowly working. If you wait too little, it hasn't risen yet. If you wait too long, it will rise and then start to flatten back. You can see this from the sides of the bowl, that the dough has reached a higher level earlier, and started to contract, but left some marks up to the maximum where it was. I guess the timing depends on how much yeast you added exactly, and the temperature in your kitchen. You don't need to get it perfectly right, but it you wait way too little or way too long I guess the bread comes out dense. You just scrape the risen dough from the bowl into the dutch oven with minimal disturbance, so you don't disturb the air bubbles too much. And your oven and the dutch oven need to be hot at this point, so the dough goes right into a hot oven, the heat expands the air bubbles and gives you some oven spring. Other recipes make you sprinkle flour on a working surface, fold and shape the dough into a loaf, and then leave it, giving the shaped loaf a second rise.
- awinder 7y agoThe Dutch oven basically acts as a little mini steam oven which contributes a lot to the rising. Also the walls for it to rise up.
- tjomk 7y agoWhat are people want to avoid kneading so much? Most of the recipes are for no-knead bread. I find this process very relaxing and prefer this over a session of meditation.
- 01100011 7y agoI love to knead, but in my tiny apartment I have a hard time finding a place to knead without making a mess. It would be nice to have a no knead option for some bakes.
- badfrog 7y agoI think it's just unnecessary. Kneading helps gluten develop, but the same thing can be accomplished by letting the wet dough sit out for longer.