>> Sunday, August 24, 2014
All purpose flour - 2 cups
Whole wheat flour 2 cups
Sugar - 3 tbsp
Salt - 1 3/4 tsp.
Active Dry yeast - 3/4 tsp.
Ice cold water - 2 cups + 1 tbsp.
Oil - 3 tbsp.
How to make the No Knead dough
In a mixing bowl, sift the flour, add all the other dry ingredients. Pour the water and oil.
Whisk until all the ingredients are mixed together. Do not knead. Pour a few drops of oil on your palm and spread over the top. Cover with plastic wrap and keep aside.
Lightly spread oil on a 10 x 5 loaf pan. When the dough has risen to twice its original volume you are ready for the next step.
Stir the dough together gently.
No fold it over itself a few times. You start on one side, push your hand under the dough and pull up the dough all the way to fold over the top.
Now fold the dough in half, lift it out of the mixing bowl and place it in the loaf pan seam side down.
Smooth out and even out the top with oiled hands. Using a sharp knife cut the top of the dough three times to score. Sprinkle half a tablespoon of whole wheat flour over the top. Cover with oiled plastic wrap and let it sit for a couple hours until the dough rises a quarter of an inch over the side of the pan. Preheat oven to 185 C during the last 15 minutes of the rise.
Bake the loaf for about 50-60 minutes. If the top browns too fast tent it with foil. Let the loaf sit in the pan on the counter for 10 minutes.
Take it out of the pan and place it out on a cooling rack.
Do not slice until it has cooled.
You can mix the flour at night and keep it overnight if your kitchen is cool or you are baking in winter. On hot humid days it would be best to mix the dough in the morning. and control by storing in fridge.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43