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diff --git a/content/w/2-bread.md b/content/w/2-bread.md new file mode 100644 index 0000000..b88eb4e --- /dev/null +++ b/content/w/2-bread.md @@ -0,0 +1,56 @@ ++++ +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** + + + + |