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therattle posted:See the OP. 500g flour, 1/4 tsp yeast, 1tsp salt, approximately 325ml water. Mix, cover with oiled film. Wait 12+ hours. Knock back and shape. Proof. Bake. Ok I made the mix and its currently sitting. Do you do it like in the serious eats article, 12h+ on the counter then 3-5 days in the fridge?
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Jul 3, 2015 09:48
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| # ¿ Apr 27, 2024 23:03 |
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Okay, so basically you just do the 12h on the counter then bake?
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Jul 3, 2015 13:09
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therattle posted:Counter for 12+ hours, shape, second rise (2hrs? Depends on temperature), then bake. I gave it a try! I let it in the fridge for 7 days tho because I did not have time to bake it earlier, I was a bit worried but overall I'd say it was very good just maybe a touch over fermented taste for me. My GF didn't mind tho and found it delicious! I'll definitely put it in my banneton next time I think.  
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Jul 10, 2015 13:40
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therattle posted:See the OP. 500g flour, 1/4 tsp yeast, 1tsp salt, approximately 325ml water. Mix, cover with oiled film. Wait 12+ hours. Knock back and shape. Proof. Bake. You mentioned that you add a little bit of sourdough to this. How much exactly do you add?
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Jul 23, 2015 17:18
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Made a small no knead today 
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Mar 28, 2016 13:23
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