Been baking this on repeat every week or so.
Super easy no knead recipe that tastes simply divine.
https://www.melbournefoodandwine.com.au/recipes/the-worlds-simplest-bread-matt-preston/
I adapted it slightly to fit my dutch oven using the following measurements. I also live in a very humid country so I tweaked the water accordingly.
400g flour
376g water
8g salt
3g yeast
35mins lid on
25mins lid off
Recently tried experimenting with abit of olive oil to soften the crust slightly – this loaf has 2g of EVOO
Not the most noticeable difference compared to previous loaves.
by Shalteal
2 Comments
94% hydration? I don’t believe that’s right.
random question that doesn’t affect the end result in any noticeable way, but i’m curious now that I noticed – why 376 grams of water and not 380 grams? like if you scaled the recipe by 0.4 to go from 1 kg flour to 400g you should end up with 380 grams. is it just a dough consistency thing? again i’m aware that this is a pedantic question but i am curious nonetheless.