Today we made bread.Or more correctly, since this is No-Knead Bread, yeast and time did 99% of the m
Today we made bread.Or more correctly, since this is No-Knead Bread, yeast and time did 99% of the making. At about 9 PM last night I combined flour, water, salt and yeast, covered it and Left It Alone (Stage 1). At about noon today, @dduane did the turning out and covering then Left It Alone (Stage 2 and Stage 3). Don’t bother with floured kitchen towels, use kitchen parchment instead. It’s far less messy.Put a sheet of parchment on the counter and flour THAT, then put the dough on it. Dust more flour on top of the dough, put on another sheet of parchment, then a towel on top as a little weight for the rising dough to work against, which makes a firmer crumb than just parchment alone. Once baked (Stage 4) Leave It Alone again to cool completely, otherwise the still-warm inside crumb will catch on the breadknife and tear instead of slicing.I took that photo at about 4:30, so total elapsed time was about 19½ hours. For anyone thinking “I can’t spare that much!”, almost all was Leaving It Alone. Stage 1 took about 5 minutes; the hands-on parts of Stage 2 and 3 took another 5 minutes; putting into the oven and taking out took 10 seconds. Washing up utensils took 3 minutes. Total human involvement, about 13 minutes 10 seconds. The result tastes as good as it looks.ETA: Here are two recipes based closely on the paywalled NYT original. Recipe One is what was used here. Recipe Two is a ‘speedy” version which we haven’t yet tried. -- source link
#breadmaking#no-knead bread