As promised on another thread here is the method I have been working on for a true no knead bread. I wanted a more dense moist bread than the Lahey/Bittman bread and I didn't want to wait hours on end for a second rise.
As much as I like the Lahey bread I wanted more for less. Call me a greedy CH if you like!
I wanted an easy bread to serve with the basil and maters coming out of my garden.
Perfect for dipping in a caprese salad.
I start with;
3 Cups King Arthur bread flour
2 Cups King Arthur AP flour
2 1/4 ounce packages of quick rise yeast
1 teaspoon fine sea salt
1/2 teaspoon sugar
Combine all dry ingredients and hand mix.
1/4 cup EVOO
3 1/4 cups warm water.
Cover container with lid or plastic wrap and place in fridge for 24 hours.
Dough will double in size.
The first photo is of the dough straight out of the fridge and the second a close up of the dough surface.
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