I followed the KA no-knead recipe to a T. 227g starter, 397g water, 600g bread flour, 1 tbsp salt. Let rise for a total of three hours with folds every hour. Rest covered in fridge for 8 hours or up to 48 hours. Shape and bring to room temp once ready to bake, then bake 45 minutes at 450 covered and 15 mins uncovered.
I let it rest for the full 48 hours because that’s what my schedule would allow and I only let it cool 2 hours before cutting since we needed it for dinner. I want to try the same recipe again with the shortest resting time and let it cool completely before cutting into it. Any suggestions?
by eluck95
1 Comment
You may want to scale down your recipe, looks like it barely fits in your Dutch oven! I do 400g flour, ~75% hydration recipe which allows for lots of room for oven spring without expanding into the sides of my 6qt le cruset Dutch.