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.
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?
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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