Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


A New (?) Tip for No-Knead Bread


Home Cooking 1

A New (?) Tip for No-Knead Bread

Procrastibaker | Dec 16, 2006 07:44 PM

I have been following numerous C-hound threads that include comments about the no-knead bread dough sticking to the towel. Some have opted for plates, some have gone for waxed paper. Others (like me) have just dealt with the mess. Well, I think the reason the dough sticks to the towel is primarily because, when set on a counter, the condensation between dough and towel can't evaporate. Since the point of the towel is so that the dough can "breath" I figured why not let all of the surface area of the dough breath? So I wrapped the dough in a very well-floured flour-sack towel (nice and thin) then set it on a raised cooling rack. I just dumped the dough into my pot with no sticking-- a slight pull in the very center as it fell into the pot but that's it. I had used the towel once before for this and hadn't washed it (will probably wash it now since it's really clogged with flour). Here are my dough ingredients:
400 g. bread flour
68 g. wheat flour
350 g. water (down from the 380 I used last time-- too wet even with the wheat flour)
1/4 t. yeast
1 3/4 t. salt

Please let me know the results if you try this!

Want to stay up to date with this post?

Recommended From Chowhound