Artisan bread recipes no knead10/2/2023 We recommend refrigerating the dough at least three hours before shaping a loaf. ![]() Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. You can use a portion of the dough any time after this period. Longer rising times, up to about five hours, will not harm the result. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Do not use screw-topped jars, which could explode from trapped gases. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container. If hand-mixing becomes too difficult, use very wet hands to press it together. ![]() Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife don’t pat down.Don’t worry about getting it all to dissolve. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight - use container with gasket or lift a corner).Mixing and Storing the DoughHeat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).Home Organization News, Blog, & Articles.Energy Efficiency News, Blog, & Articles.
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