No-knead Bread: Difference between revisions
From Boldhens
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slight edits to recipe based on experience |
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* 1 teaspoon salt (heaping) |
* 1 teaspoon salt (heaping) |
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* 0.25 teaspoons yeast |
* 0.25 teaspoons yeast |
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* 1.5 cups water |
* 1.5 cups water |
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== Directions == |
== Directions == |
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# Combine all dry ingredients in a medium or large bowl. |
# Combine all dry ingredients in a medium or large bowl. |
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# Mix in water. |
# Mix in water. Add a little more water if the dough needs it. |
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# Cover the bowl and wait 12-18 hours, longer if the ambient temperature is cold. |
# Cover the bowl and wait 12-18 hours, longer if the ambient temperature is cold. |
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# |
# Gently fold and shape dough and let rise for 1-2 hours. |
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# Bake in a 450-degree oven, ideally with steam, for about 45 minutes. |
# Bake in a 450-degree oven on a pan or preheated stone, ideally with steam, for about 45 minutes. |
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== Comments == |
== Comments == |
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Revision as of 02:01, 10 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
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
