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What about these No-Knead bread recipes? Answered

There seems to be an explosion in no-knead breads. They are are good because they let me make breads even though I work full time, but I still like the old style and I am not quite happy with the texture. Any comment on how these breads work, or any suggestions?

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audreyobscuraBest Answer (author)2017-04-11

No-knead breads typically have a higher hydration. When there is more water in your dough, fermentation is able to happen more quickly because the yeast have so more access to hydrated startches and sugars without having to be re-arranged with kneading or folds and turns. This sloggy dough is also almost impossible to form, but that's the beauty of no-knead.

My favorite no-knead is:

200g sourdough leaven

500g water/nut milk/rice milk

3 tbs oil

500g flour

bulk ferment in bowl in fridge for 24 hours, transfer to parchment paper-lined loaf pan and allow to rise for another 12 hours - bake 40-50 minutes at 425°F

Out of curiosity, which recipe are you working from?

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