Modified NYT no-knead bread recipe
INGREDIENTS
Yield: 3 90-100 gram buns depending on how good you are at accurately dividing your dough (I am not)
• 2 ⅔ cups/ 215 grams all-purpose or bread flour, plus more for dusting
• ¼ teaspoon/ 1 gram instant yeast
• 1 teaspoon/ 4 grams kosher salt
• 1 teaspoon/ 4 grams white sugar
• 1 tablespoon/ 8 grams milk powder
• Cornmeal or wheat bran, as needed
Step 1
In a bowl combine flour, yeast and salt. Add ¾ cup/ 173 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours in the fridge. Remove from fridge and let finish resting at room temperature.
Step 2
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Step 3
Using just enough flour to keep dough from sticking to work surface or to your fingers, divide the dough into three equal pieces before gently and quickly shaping each one into a bun. Generously coat a cutting board or cookie tray with flour, wheat bran or cornmeal; put dough seam side down on surface and dust with more flour, bran or cornmeal. Cover with a cotton towel (not terrycloth) and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Step 4
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, slash them with a sharp knife and carefully remove pot from oven. Gently place each bun in the dutch oven, making sure to evenly space them so that they either don’t or minimally touch. Cover with lid and bake 15 minutes, then remove lid and bake another 10 minutes, until buns are beautifully browned. Cool on a rack.
by SmokeMoreWorryLess
3 Comments
Oops, I meant to say that you should let it finish resting out of the fridge for 8 hours.
Thanks for the update!! Looking forward to playing with your buns…..the recipe, people. The recipe!!
How big around did they turn out? Hard to tell from the photos but maybe 5 inches? 4 inches? I’m just wondering what size you might get if you divided the dough into 4 parts instead of 3.