No-Knead Round Two
This one was much wetter than the first one and consequently didn't rise as high. I used one pound of flour (5 ounces KA whole wheat, the remainder KA bread, 4 ounces of sourdough starter dissolved and enough water to make up 12 1/4 ounces total liquid weight and salt.
The bread has a nice sour flavor, but is a bit too squat. The next round, I'm going to cut back to about 10 ounces of liquid and see how that works.
The bread has a nice sour flavor, but is a bit too squat. The next round, I'm going to cut back to about 10 ounces of liquid and see how that works.
posted by trainlady at 12:29 PM
1 Comments:
Hi, is this from the Cooks Illustrated No Knead bread 2.0 (that 2.0 is very important) recipe or the original NYT recipe? Or neither?
Ren
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