RLB’s Variation #19 of No-Knead Bread by Wingboy

[BakerAunt]

RLB's variation #10 of no-knead bread
Submitted by wingboy on September 13, 2007 at 11:23 pm

484 grams of Harvest King Flour
382 grams of water
1/4 teaspoon yeast
10 grams salt

I threw everything into the bowl of my KA stand mixer. Mixed with dough hook until just combined. Let sit 20 minutes to autolyse. Kneaded with dough hook for 1 minute. (Perhaps this should be titled "minimally kneaded.") Put in greased bowl, covered, at room temperature (our house is about 60 degrees F.) for 24 hours. Turned dough out onto floured silpat (it's sticky) and did a letter-fold north-south and east-west. Let rise 2 hours.

Preheated 4 quart dutch oven to 475 degrees F. Flipped dough from silpat into dutch oven. Covered. Baked for 30 minutes at 450. Let cool (and the crust was singing).

Spread the word

      

  

  

[Author]

Posts