No-knead bread recipe
Most recently I have been using Jenny Can Cook. She uses less yeast so leftovers taste better.
https://www.jennycancook.com/recipes/no-knead-crusty-rolls/
Other older recipes
http://www.epicurious.com/articlesguides/howtocook/primers/breadingredients
http://www.steamykitchen.com/168-no-knead-bread-revisited.html
http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html
http://artistta.blogspot.com/2011/11/easiest-sourdough-bread-recipe-i-know.html?m=1
Diana McClure's no knead bread recipe
Servings: One 1-pound loaf Prep Time: Cook Time:
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.
Ingredients:
3 cups bread flour (I like Harvest King bread flour) – incorporate ½ cup wheat bran or wheat germ or
oat bran + a small amount of flaxseed meal – the total with flour should add up to 3 cups)
1/4 teaspoon instant yeast (or a bit more)
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) – (I use 1 teaspoon kosher salt, and that
works)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)
Directions:
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough
just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on
countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a
floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can
use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of
parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and
place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you've got about a half hour left,
slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment
paper and lift entire wobbly dough blob out of bowl into pot. Doesn't matter which way it lands. Shake to even
dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully
golden and middle of loaf is 210F. (Check bread the last 15 minutes – it’ll get nice and crispy in a
cast iron pot. I don’t know how it works in a different kind of pot.)
Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
Best way to eat it? Smear a warm slice with some good butter
===
Laura's Phinegaling
1 cup whole wheat flour (127.5 g/cup)
2 tsp vital wheat gluten (?? g/cup)
7.5 tsp water = 2.5 tbsp
(1 tsp salt = 5 g)
Conversions
3 tsp to 1 tbsp
48 tsp to cup
12 tsp to 1/4 cup
4 tbsp to 1/4 cup
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups water
===
new guess
3 cups whole wheat white flour = 382 g
2 tbsp vital wheat gluten
6 g salt
1/2 tsp yeast
1 5/8 cup + 7.5 tbsp water =
2 cup + 1.5 tbsp water (495.36 g)
===
second guess
3 cups whole wheat white flour = 382 g
6 g salt
1/2 tsp yeast
1.5 cups water
===
Third guess
1.5 cups whole wheat white flour = 191 g
3 g salt
1/4 tsp yeast
.5 cups water
===
instructables:
Whole Wheat Flour 910/4 grams (8 ounces or 7.5/4 cups)
Vital wheat gluten 35/4 grams (5/16 ounces or 1/16 cup)
Yeast 5/4 grams (1/4 teaspoon)
Salt 20-25/4 grams (3/8 tablespoons)
Water, tap or filtered 850/4 grams (1 cup)
===
my old recipe:
6 water (2 cups water w/oj)
3 yeast (1 tbsp yeast) (10 g)
3 salt (1 tbsp salt) (15 g)
13 flour (4 1/3 cups flour -- 2 cups white, 2 cups whole wheat) (127-128 g/cup ww, 117-118 g/cup white)=260 g whole wheat + 240 g white
===
Hot dog buns, not there yet
I think rolling them added too much flour last time, and they need to rise more than an hour in my opinion
https://www.jennycancook.com/recipes/1-hour-hot-dog-buns/
https://www.thereciperebel.com/hot-dog-buns/#wprm-recipe-container-15792
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