Stage 1 of No-Knead: Complete

TRex

Just thought I'd give an update. First 10 hour rise of the dough is complete. Here is what it looked like:



And then stirred back down:



Tomorrow we'll have crusty bread!

Cheers,

TRex

BENTE

yep thats what mine looked like see broc told us it was easy

TRex

Yeah, it doesn't get much easier.

Changing up a couple things this time:

1) Using bread flour instead of all-purpose (still King Arthur brand)

2) Used about 1/8 cup more water

3) Used about 1/8 tsp more yeast

The latter two items probably won't make much of a difference but I'm anxious to see if the results are different with the bread flour.

Cheers,

TRex

BENTE

i used the bread flour but have no point of refrence because it was the first time i had made it. :laugh:

Beanie-Bean

This guy told me the same thing earlier :laugh:

Broc

Bread flour has a little more protein, and provides a bit more gluten. It will work just peachy-keen!

The longer the initial "hatch" period, the tastier the bread. If you add too much yeast, the yeast tends to "burn itself out," as it doesn't have sugar to feed on.

If you want to bake tomorrow, mix up stage one tonight and leave it out and covered on the counteop all night and into tomorrow.

If you want to bake in two or three days, put it in the fridge [covered w/plastic wrap] and forget about it. Take it out, let it come to room temp, and go.

Actually, leting stage one be a very long time refrigerated is a good idea... develops more taste.

Rotsa Ruck!

~ Broc

TRex

HAHAHA! :silly: