May 24, 2010

No Knead Bread

I have been working on a new bread recipe. It is both simple and awesome. It is a no knead bread. I'll give you two versions. The first is for those that use conventional yeast.
Mix in a bowl 1tbsp of yeast 700 grams of water and 700 grams of flour and 14 grams of salt. Let rise for 12 hours and then gently (minding yourself to not deflate the bread) dump it into a greased Pyrex pan with a lid. Put the lid on,set the oven to 425 and bake for approximately 45 minutes. Turn out onto a wire rack and let cool. Enjoy.

Version 2 which is the version I use, is substituting the yeast and some of the floor and water with a good natural starter. (my starter is a 1 to 1 ratio of flour to water). Take 500 grams of starter, add 450 grams of flour and water and 14 grams of salt. Then follow the recipe as outlined previous.

Everyone complains that my recipes aren't in cups and measuring spoons. My reply is that you need to get a scale. They have them at the supermarket. It makes baking much easier and more consistent. If you are bent using cups 14 grams of salt is around 2 tsp. And basically you can use any amount of flour and water so long as they are in a one to one mixture. For those that are using the bakers method it is a 100% hydration with 2% salt content. Good luck and good eats.


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Location:Arcadia Glen Ct,North Las Vegas,United States

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