No-knead Bread: Difference between revisions
From Boldhens
Content deleted Content added
slight edits to recipe based on experience |
→Ingredients: added weights |
||
| Line 1: | Line 1: | ||
== Ingredients == |
== Ingredients == |
||
* 1.5 cups whole wheat flour |
* 1.5 cups whole wheat flour (about 200g) |
||
* 1.5 cups all-purpose or bread flour |
* 1.5 cups all-purpose or bread flour (about 200g) |
||
* 1 teaspoon salt (heaping) |
* 1 teaspoon salt (heaping) (about 8g) |
||
* 0.25 teaspoons yeast |
* 0.25 teaspoons yeast (about 1g) |
||
* 1.5 cups water |
* 1.5 cups water (about 300g) |
||
== Directions == |
== Directions == |
||
Latest revision as of 01:36, 29 January 2025
Ingredients
- 1.5 cups whole wheat flour (about 200g)
- 1.5 cups all-purpose or bread flour (about 200g)
- 1 teaspoon salt (heaping) (about 8g)
- 0.25 teaspoons yeast (about 1g)
- 1.5 cups water (about 300g)
Directions
- Combine all dry ingredients in a medium or large bowl.
- Mix in water. Add a little more water if the dough needs it.
- Cover the bowl and wait 12-18 hours, longer if the ambient temperature is cold.
- Gently fold and shape dough and let rise for 1-2 hours.
- Bake in a 450-degree oven on a pan or preheated stone, ideally with steam, for about 45 minutes.
Comments
Adapted from Jim Lahey's My Bread book and Mark Bittman's related recipe
