bread

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+title = "No-Knead Bread"
+date = 2024-12-17
+[taxonomies]
+tags = ["food"]
++++
+
+# No-Knead Bread
+
+I grew up eating good bread fresh from an artisan bakery every day. Over the
+years I've experimented with making and baking my own bread with recipes from
+the internet but most of it felt flat and it was only this year that I figured
+out What Worked to make delicious bread that matched that from the bakery.
+[This recipe](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/),
+itself an adaptation of a NYTimes recipe, is what I've been using as a
+reference. Refrigerating the dough for a day is really key to develop that
+great flavour, no need to maintain a sourdough starter. The dough itself comes
+together without much fuss, and doesn't really require any kneading. I
+typically replace some of the flour with whole-wheat or spelt flour, for more
+depth of flavor, nutrition and color.
+
+# Ingredients
+
+- **450g flour**
+  - use bread flour if you have it. mix with whole grain wheat/spelt flour if
+    you want, for example 300g bread flour + 150g spelt flour
+- **2tsp instant dry yeast**, about 5~6g. a bit less than a 7g packet. or just use
+  the whole packet this is not too fussy
+- **1.5tsp table salt**, or between 1.5% - 2% relative to flour in grams. the
+  exact volume measurement depends on the grain size of your salt and how salty
+  you like your bread (personal preference). linked recipe suggests 2tsp for
+  coarser, kosher salt
+- **375ml warm water**, around **80% hydration** in bakers' percentage. add a little
+  more if using whole grain flour as it absorbs more water, I go by feel. you
+  want a wet and sloppy dough
+
+# Recipe
+
+1. **mix** `flour`, `yeast`, and `salt` in a large mixing bowl
+2. **add** `water` and mix until wet dough forms
+3. **cover and let rise** at room temperature for about `2 to 3 hours`, it
+   should double in size
+4. **refrigerate**, at least overnight, a whole day is better, possibly
+   longer. optionally, every couple hours take dough out to do a couple folds
+   over itself and put it back. this helps develop gluten
+5. **take dough out** of the fridge, flip it onto parchment paper dusted with
+   flour, let it come to room temperature and proof, about 45min. **preheat
+   oven** to `200C` in the meantime
+6. **transfer** parchment paper with dough onto oven tray, spray with water to
+   create a steamy environment in the oven and **bake** until golden brown
+   (~45m)
+7. remove and **let cool**
+
+![dough post rise](/asset/dough.jpg "dough post initial rise")
+![bread in the oven](/asset/bread1.jpg "bread in the oven")
+![bread after baking](/asset/bread2.jpg "bread after baking")
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