Friday, November 23, 2007

another no knead bread

This is an archive of an article in a Buffalo paper, for a style of no knead bread I may play with at some point.,+no+knead+bread&hl=en&ct=clnk&cd=1&gl=us

Essentially (after I halved and converted it to weight measurements) 1 lb flour, 2 teaspoons yeast, 1.5 teaspoons salt, and 12 oz (1.5 cups) water, mix with a spoon (will be about the consistency of biscuit dough), proof 2-3 hours, then fridge. When ready to bake, pull off a hunk (about half what I made, since I halved it and it's supposed to make about 4 loaves at full recipe volume), lightly flour and form into a ball, proof 40 minutes at room temp, bake on a pizza stone at 450 for 30 minutes.

I've made the dough, tonight I'll actually bake it. It says that it's good for 2 weeks in the fridge.