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  • Couple of no knead, dried yeast, basic blah, 100% white from the weekend, baked in a casserole. I really find no knead a pretty foolproof method that produces great bread, so much so that I struggle to build up the motivation to use my starter, which is languishing in the fridge..
    I back the hydration off a little bit from what seems to be recommended (I use Kenji Lopez-Alt's method on youtube), because I really struggle with shaping 75% hydration and get good results at 60-65% anyway.


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  • Would bang

  • I'm going to take a look at that video

  • I've watched that video last night, I don't actually feel like it's a lot less work than doing the same with a sourdough starter vs yeast in terms of effort. With the introduction of the folds in the methods it actually makes it just as hands on no?

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