No-knead Bread: Difference between revisions
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== Comments == |
== Comments == |
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Adapted from Jim Lahey's |
Adapted from Jim Lahey's ''My Bread'' [https://wwnorton.com/books/My-Bread/ book] and Mark Bittman's related [https://bittmanproject.com/recipe/no-knead-bread/ recipe] |
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Revision as of 02:56, 5 December 2024
Ingredients
- 1.5 cups whole wheat flour
- 1.5 cups all-purpose or bread flour
- 1 teaspoon salt (heaping)
- 0.25 teaspoons yeast
- 1.5 cups water (scant)
Directions
- Combine all dry ingredients in a medium or large bowl.
- Mix in water.
- Cover the bowl and wait 12-18 hours, longer if the ambient temperature is cold.
- Shape dough and let rise for 1-2 hours.
- Bake in a 450-degree oven, ideally with steam, for about 45 minutes.
Comments
Adapted from Jim Lahey's My Bread book and Mark Bittman's related recipe
