following up on the kind interest in this thread, here's the latest on
"How to Break the Rules Without Really Trying"
the above loaf was 430g KA Bread flour + 345g hot water + 1 t DAY + 1 tsp salt
in a 9x5 loaf pan. "Smart Living" - coated, which I buttered&floured just to be safe on the first try.
no need to grease/flour that brand - they are 'coated' and this second loaf released cleanly without the
grease/flour routine.
the first try didn't fill the pan to my heart's desire, so I upped the volumes:
645g flour + 518g hot water, same yeast&salt.
many descriptions of no-knead cite mixing to a shaggy dough; and I've seen questions: "whot?"
so, this is a shaggy dough - immediately after adding water & a good stir with a wooden spoon:
the lid (aka dinner plate, in my case) goes on and after 16 hours at a cool 68'F rise looks like:
panned, rising prior to ovening. when lacking a cover, invent...
pre-heated to 500'F; 20 minutes covered at 475'F; uncovered 10 minutes; reduced heat to 450' for another 10 minutes.
it popped out of the loaf pan immediately on leaving the oven - I could hear the crust crackling as it cooled.
this volume fills makes for a nice size sandwich slice. the smaller cross section, and the rounds, are
nice for a 'dinner bread' - but a bit skimpy for a sandwich. max height here about 4.5 inches.
and the crumb shot...
