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Pic of my Kenji No Knead I made Sunday. 

Mixed flour, water, yeast, salt Saturday at like 6PM.  Just covered with plastic wrap and sat on counter. For every 100g of Flour add 1g of yeast, 2.5 grams of salt, and 70 grams of water.  I do 400g loaves so - 400g flour, 4g yeast, 10g salt, 280 grams water.  Used AP flour and it's totally fine. bread flour might be a bit chewier, but no access to bread flour right now, so AP it is. 

Did folds in the bowl at 6PM and 8PM Sat night. Woke up at 6AM Sunday, did a fold.  Took it out at 11AM shaped into a torpedo-ish shape on top of parchment, and covered with floured towel.  Got Dutch Oven in stove at 1PM to preheat at 500. At 2PM, scored the bread with sharp knife and placed (on parchment to make it easier) inside dutch oven along with 1 ice cube and cooked covered for 25 minutes. Dropped temp to 475, took cover off and cooked for ~20 more minutes. Damn near perfect. Maybe another 2-3 minutes.

Last edited by Timpranillo

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