![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Oct. 4th, 2008 10:31 pmFollowing a recipe posted by ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
harmonyfb, I made bread today.
No kneading.
Really.
3 cups warm (100-110F) water.
1.5 (rounded to 2) packets of active dry yeast.
1.5 (more or less) tablespoons of salt.
Mix, allow yeast to start blooming.
Add directly to the water
6 cups unbleached bread flour
Mix (by hand, preferably) until you get a wet dough. Do not knead. If the dough is dry, add more warm water 1/4c at a time until it seems to be shiny. Leave in the bowl, and cover to rise. If your home is cool, leave on the counter. Wait 30-60 mins until the dough is doubled in size.
Turn out on to a floured board, cut into quarters, and tuck the edges in to make round boules. Cover again, allow to sit for 30 mins, then dust the tops in flour, and slash in an X.
Preheat oven to 450 deg, and put one or more loaves in (rotate as required for even heating in your oven) for 30 mins total. For proofing, put a metal container in the bottom of the stove with 1-2 cups of water.
Remove, cut, eat, enjoy.
No kneading. Really!
harmonyfb, I made bread today.No kneading.
Really.
3 cups warm (100-110F) water.
1.5 (rounded to 2) packets of active dry yeast.
1.5 (more or less) tablespoons of salt.
Mix, allow yeast to start blooming.
Add directly to the water
6 cups unbleached bread flour
Mix (by hand, preferably) until you get a wet dough. Do not knead. If the dough is dry, add more warm water 1/4c at a time until it seems to be shiny. Leave in the bowl, and cover to rise. If your home is cool, leave on the counter. Wait 30-60 mins until the dough is doubled in size.
Turn out on to a floured board, cut into quarters, and tuck the edges in to make round boules. Cover again, allow to sit for 30 mins, then dust the tops in flour, and slash in an X.
Preheat oven to 450 deg, and put one or more loaves in (rotate as required for even heating in your oven) for 30 mins total. For proofing, put a metal container in the bottom of the stove with 1-2 cups of water.
Remove, cut, eat, enjoy.
No kneading. Really!
