Kick Ass Bread Recipe
June,
Don't add more flour. You are working too hard. This is easy. You need the "wetness" for the bread to cook. It steams itself.
Here is the recipe:
Alan’s Bread Recipe (New York Times Recipe)
3 cups of unbleached bread flour
1/4 teaspoon instant yeast
1 5/8 cups water
2 teaspoons kosher salt
Combine flour, 1/4 teaspoon of yeast, and water in a large bowl. Stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let bowl rest at least 12 hours.
Then instead of putting it in a pan and raising it again........just put it on the counter with flour spread. Then fold it over 4 times. No more flour or kneading! Then pick it up. (It will be floppy and loose.) But just drop it into the hot (500F ) pan and put the lid on it. (The pan needs to be preheated and it takes about 1/2 or more to get the oven and pan that hot!) Cook for 1/2 hour and take the lid off and cook another 1/2 hour.
John Britt
a.k.a. Bread Boy
Don't add more flour. You are working too hard. This is easy. You need the "wetness" for the bread to cook. It steams itself.
Here is the recipe:
Alan’s Bread Recipe (New York Times Recipe)
3 cups of unbleached bread flour
1/4 teaspoon instant yeast
1 5/8 cups water
2 teaspoons kosher salt
Combine flour, 1/4 teaspoon of yeast, and water in a large bowl. Stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let bowl rest at least 12 hours.
Then instead of putting it in a pan and raising it again........just put it on the counter with flour spread. Then fold it over 4 times. No more flour or kneading! Then pick it up. (It will be floppy and loose.) But just drop it into the hot (500F ) pan and put the lid on it. (The pan needs to be preheated and it takes about 1/2 or more to get the oven and pan that hot!) Cook for 1/2 hour and take the lid off and cook another 1/2 hour.
John Britt
a.k.a. Bread Boy
Comments
I'll try yours next and then try the sourdough version another time with more flour initially.
I am in testing stage now...yum.
Judy's no knead Rye:
2C white flour
1C rye
1/2 t yeast
1 t salt
handful of caraway seed
1 1/2 c water