NYT No-Knead Bread - Revision history

172.17.0.1: /* Ingredients */

2021-02-06T04:41:32Z

Ingredients

← Older revision		Revision as of 04:41, 6 February 2021
Line 9:		Line 9:
	*0.25 teaspoon instant yeast (If you need bread the same day, use a whole packet instead)		*0.25 teaspoon instant yeast (If you need bread the same day, use a whole packet instead)
	*2 teaspoons salt		*2 teaspoons salt
			* 1.75 cups water
	*3 tbsp dry malt powder (optional)		*3 tbsp dry malt powder (optional)

172.17.0.1: /* Ingredients */

2021-02-06T04:40:35Z

Ingredients

← Older revision		Revision as of 04:40, 6 February 2021
Line 9:		Line 9:
	*0.25 teaspoon instant yeast (If you need bread the same day, use a whole packet instead)		*0.25 teaspoon instant yeast (If you need bread the same day, use a whole packet instead)
	*2 teaspoons salt		*2 teaspoons salt
	*3 tbsp dry malt powder		*3 tbsp dry malt powder (optional)

	==Instructions==		==Instructions==

172.17.0.1: /* Instructions */

2021-01-30T05:52:57Z

Instructions

← Older revision		Revision as of 05:52, 30 January 2021
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	==Instructions==		==Instructions==
	#In a large bowl combine flour, malt, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.		#In a large bowl combine flour, malt, yeast and salt. Add 1 3/4 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
	#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.		#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
	#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.		#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
	#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 20 minutes, then remove lid and bake another 10 to 20 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.		#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 20 minutes, then remove lid and bake another 10 to 20 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.

Jackohare: /* Ingredients */

2021-01-10T18:32:37Z

Ingredients

← Older revision		Revision as of 18:32, 10 January 2021
Line 7:		Line 7:
	==Ingredients==		==Ingredients==
	*3.33 cups (550g) all-purpose or bread flour, more for dusting		*3.33 cups (550g) all-purpose or bread flour, more for dusting
	*0.25 teaspoon instant yeast		*0.25 teaspoon instant yeast (If you need bread the same day, use a whole packet instead)
	*2 teaspoons salt		*2 teaspoons salt
	*3 tbsp dry malt powder		*3 tbsp dry malt powder

Jackohare: /* Instructions */

2021-01-10T18:32:26Z

Instructions

← Older revision		Revision as of 18:32, 10 January 2021
Line 12:		Line 12:

	==Instructions==		==Instructions==
	#In a large bowl combine flour, malt, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees~~. If you need bread the same day, use a whole packet instead of 0.25 tsp~~.		#In a large bowl combine flour, malt, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
	#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.		#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
	#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.		#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
	#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 20 minutes, then remove lid and bake another 10 to 20 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.		#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 20 minutes, then remove lid and bake another 10 to 20 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.

Jackohare: /* Instructions */

2021-01-10T18:32:14Z

Instructions

← Older revision		Revision as of 18:32, 10 January 2021
Line 12:		Line 12:

	==Instructions==		==Instructions==
	#In a large bowl combine flour, malt, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.		#In a large bowl combine flour, malt, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. If you need bread the same day, use a whole packet instead of 0.25 tsp.
	#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.		#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
	#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.		#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
	#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 20 minutes, then remove lid and bake another 10 to 20 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.		#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 20 minutes, then remove lid and bake another 10 to 20 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.

Jackohare at 03:30, 31 December 2020

2020-12-31T03:30:31Z

← Older revision		Revision as of 03:30, 31 December 2020
Line 15:		Line 15:
	#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.		#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
	#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.		#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
	#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.		#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 20 minutes, then remove lid and bake another 10 to 20 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.

172.17.0.1: /* Ingredients */

2020-12-29T23:41:06Z

Ingredients

← Older revision		Revision as of 23:41, 29 December 2020
Line 9:		Line 9:
	*0.25 teaspoon instant yeast		*0.25 teaspoon instant yeast
	*2 teaspoons salt		*2 teaspoons salt
	*2 tbsp dry malt powder		*3 tbsp dry malt powder

	==Instructions==		==Instructions==

107.77.205.141: /* Ingredients */

2020-10-11T02:33:18Z

Ingredients

← Older revision		Revision as of 02:33, 11 October 2020
Line 9:		Line 9:
	*0.25 teaspoon instant yeast		*0.25 teaspoon instant yeast
	*2 teaspoons salt		*2 teaspoons salt
	*1 tbsp dry malt powder		*2 tbsp dry malt powder

	==Instructions==		==Instructions==

Jackohare at 01:26, 6 October 2020

2020-10-06T01:26:06Z

← Older revision		Revision as of 01:26, 6 October 2020
Line 15:		Line 15:
	#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.		#Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
	#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.		#Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
	#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.		#At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (8 minutes for half loaf), until loaf is beautifully browned. Cool on a rack.