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Donnerstag, 27. März 2014

Recipe of the week: No Knead Bread


Ingredients:
400g flour (3 1/3 cups)
320ml water (1 1/3 cups)
1 1/2 level teaspoon salt
1/4 teaspoon dry yeast


preparation:
Mix all dry ingredients, then add the water and mix again until there is nothing dry. Then cover with a foil/ plastic sheet and keep it cool (like in the cellar) over night (more or less 18 hours). I prepare everything one day in advance and bake it when I come back from work, so it has about 20-24 hours to get ready.


It should get a mor or less fluid and bubbling (is that right? from bubble) dough.


You can than just put it in a pan filled with baking paper (needs a lid, make sure that you can put your pan in the oven) and bake it at 480°F (250°C) for 5 minutes (lid on the pan) and then reduce temperature to 450°F (230°C) and bake for 30 minutes. Then take away the lid and bake 18 minutes, until the bread gets a good crust and color.


Then let it cool down.

The bread mor or less looks like a sponge and is very soft.


For a variation with wholemeal flour I took an old brown-bread mix, added extra dryed yeast and let it rest again as I told you before. I also added some extra porridge oats.
But this time the bread needs a bit longer in the oven, maybe because of the wholemeal flour.

ready dough
I took an IKEA pan with lid
original No-Knead-Bread, really fluffy


put in the pan, covered with baking paper


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