Recipes

James's No Knead Bread

★★★★★

bread, vegan, vegetarian

Ingredients

375g (3 cups) all purpose flour


2.126 g fresh yeast

OR

1/4 teaspoon instant yeast


1 1/4 teaspoon salt

/

7.5 g salt


262.5g room/tap temperature water (70% hydration)


20g linseeds

Directions

1. In a large bowl, combine flour, yeast, and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with wet cloth, plate or plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 21 degrees C in temperature. When surface is dotted with bubbles, dough is ready.

2. Put some baking paper on a work surface, and sprinkle it with flour. Lightly cover your fingers with flour and put the dough on the baking paper. Fold the dough over on itself once or twice. Let it rest for 15 minutes.

3. Sprinkle just enough flour over the baking paper and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. If you want to have a nice natural split on the top after baking: once you've shaped it into a ball, put the "seam side" on the top. Sprinkle the dough with flour, cover with a bowl. Let it rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

4. After about 1.5 hours, preheat oven to 260 degrees celcius. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex (that has a lid), in oven as it heats. When dough has fully risen, carefully remove pot from oven. Lift the dough with the baking paper, and put it all into the pot. Shake pot once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover with lid, and bake 30 minutes. Take bread out of pot, take off baking paper, and continue baking until browned, 10-15 minutes (longer if you like it crustier). Cool on a wire rack.


--
Clarified directions:

1. In a large bowl, combine flour and salt. Mix the yeast with the water, then add to dry ingredients and mix until blended. Dough will be sticky and shaggy. Cover bowl with a wet cloth, plate or plastic wrap. Let dough rest at least 12 hours at room temperature. When surface is dotted with bubbles, it’s ready.

2. Put some baking paper on a work surface, and sprinkle it with flour. Lightly cover your fingers with flour and put the dough on the baking paper. Fold the dough over on itself once or twice. Let it rest for 15 minutes.

3. Shape the dough into a ball, and sprinkle it with flour, then cover with a bowl. Let it rise until it has more than doubled in size and does not spring back when poked with a finger. About 2 hours.

4. After about 1.5 hours has passed, preheat oven to 260 degrees C. Place cast iron pot and lid in oven as it heats. When dough is ready, lift the dough with the baking paper, and put it all into the pot. Cover with lid, and bake for 30 min. If you like it crusty, take the loaf out of the pot and bake for another 7 min or so. Cool on a wire rack and listen to it crackle. Serve with butter!

Notes

Try this from here https://cooking.nytimes.com/recipes/11376-no-knead-bread

In a follow-up article, Bittman's article added the recommended weights for the ingredients.
430 grams flour
1 gram yeast
8 grams salt
345 grams water

Bittman also noted he settled on just under a tablespoon of salt -- call it 16 or 17 grams. I use 16 grams.



20 grams salt for 2x recipe

20 grams golden syrup

https://www.youtube.com/watch?v=13Ah9ES2yTU

He's rather loose with his measurements, and that's not a bad thing really for beginners. If you want it done right, based on the formulation, start with a 70% hydration ratio by using a scale. In other words, if you use 1000 grams of flour, use 700 grams of water, and 20-22 grams of salt. His yeast is pretty much on target... I use a "sprinkling" and it works out fine. You could probably vary your formulation by 5% either way on the water, but pay attention to the salt...

This is a great recipe for quality bread texture (in and out) andsuperb taste! Observation and repetition are the best ways to understanding what needs to be done to consistently generate a good final product.
In the tropics, use water at room temperature, do not ferment over 12 hours and never over 2 on the second fermentation!
I have had good results with a 80% hydration
500 gr bread flour
400 gr water (no chlorine)
12 gr salt
3 gr yeast

Cut baking paper with scissors

vetemjol Special fullkorn 87
Rag sikt 289
Vete
72g sunflower seeds

2019-03-20 1941