Bread Blog
No-Knead Bread No. 2
April 01, 2019
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Water | 900 | 107 |
| White flour | 840 | 100 |
| Dried Active Yeast | 4 | 0.48 |
| Salt | 14 | 1.67 |
Timings
| Step | Time |
|---|---|
| Mix in bowl | 1 min |
| Bulk rise | 15 hours |
| Proof | 2 hours |
| Bake | 40 mins |
Notes
- Flour the baskets more. Everything sticks due to high hydration.
- Crust was better, when baking in bigger pot. Larger surface area helps, but shape too flat? Bake longer at lower temp next time?
Written by Daniel Apt, who likes design, code and bread.
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