No kNead bread, 18 hour rise, punch down then a 2 hour rise.
No kNead bread, 18 hour rise, punch down then a 2 hour rise.
I have tried to make it in your own way but not succeed ,so can you post video about your recipe,I would like to know all about the process.
You talking to me?
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
Does anybody have a good recommendation for cheap baking vessels for no knead bread? I don't really want to use my Creuset.
Big clay flower pot and the base. Base on the bottom, flower pot upside town overtop. I used two big washers and a bolt hand tight to fill the big hole in the bottom of the pot. I'll try to remember to post pics tomorrow. Costs less than 15$ at lowes
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
I do use my nicer Staub Dutch once in a while too, just use parchment and you'll be fine. Can't even tell I use it for bread. The parchment keeps the burnt flour from blackening the enamel.
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
I think that my 9qt Creuset is too big. I don't have any smaller ones nor do I care to pay current prices anyways. Thanks for the parchment lining suggestion though Jmadams13. The flower pot idea is intriguing too.
What do you think about the pre-seasoned 5qt Lodge cast iron dutch ovens?
Use a few everyday at the bistro for high hydration no knead "like" doughs. Perfectly fine. I use them at home too for things other than bread
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
Been lacking updating this thread. I've been "experimenting" lately with a few new wild yeast cultures, so expect a lot soon.
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
I keep seeing the term "Hydration" 70%, 80%. What is this referring to? Obviously a ratio, but to what? 80% fluid? That seems like a lot... Would someone mind sharing either here, or PM a no knead recipe, and take the time to break it down for me hoe the %hydration is calculated or achieved? I know these recipes are mostly by weight, I don't have a kitchen scale, so a volume approximation would be invaluable.
Thanks guys.
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