50% whole wheat 50% bread flour, no knead style
645 gr flour
525 gr water
12 g salt
1.5 gr yeast
18 hr first rise
reshape
2 hr second rise
450˚for 30 in a covered pot
15 min uncovered
By no knead – do you mean the Mark Bittman/Jim Lahey type recipe? If so, I’m ecstatic because I love that bread and I’ve been trying very hard to find a partial wheatversion.
Tell me it’s so
If it is so, then I just need to switch my scale from oz to grams. But if that’s really 1.5 grams of yeast I might need to hit the chemistry department for an ultra precise scale
Yep this is the no knead style bread using 50% WW (320gr)
I mixed this batch this morning at 9am and this photo is 6 hours later
And the rise has been over 130% started with dough at the 1L mark.
I dabbled for several months making baguettes: around 70% hydration, loooooong cool/cold ferments. My biggest problem was trying to score the top. My sharp knives would just “drag” on the dough surface and barely score it. The resulting bread while delicious has the signs of bad scoring: thickish crust (from lack of expansion) and smaller than expected air holes. Any suggestions on scoring?
@Tex no oil used here… I do the final hour of the second rise on a square of parchment and bake the bread on it.
Makes it way easier to get it into the Dutch oven. Both hours of the second rise have the dough under a large bowl so they don’t dry out host much.
As far as scoring goes I think that the combo of creating a taunt “skin” while shaping the round loaf and the light dusting of flour creates surface that is not going to catch on the blade. I do my scoring with a carbon steel 11 inch slicing knife that I hone just before using.
Yep 450 in a cover pot for 30 then 15 uncovered same temp. If you are in to it, internal temp just a shade over 200 YMMV
The number I quoted above are for a larger loaf then the NYT version. IIRC my loaf is either 1.5 of their’s or 2x. We were just eating it too quickly and I wanted to,lessen my workload.
cooks illustrated has a version of no-knead (or barely any knead) bread that is a variation on the bittman/nytimes version. I’ll dig it up. I do remember that one of the “secret” ingredients was a dash of beer (lager or such).
I made a lamé by taping together two bamboo skewers (tips cut off) and threading a Feather DE razor blade (see the shaving thread) so that it’s curved. (I’ll post a picture if you like.)
Works a treat, as they say in the UK. For really soft dough, like the Pain á l’Ancienne, which has no surface tension, I did dip the blade in water and make sure to use the corner of the blade only.