偶寐卡美記 • Hermit 2008

No-knead 2021Jan Loaf

photo credit © https://placeofmytaste.com/homemade-artisan-bread-recipe/

Starter (A):
1/2 cup water
1/2 teaspoons active dry or instant yeast
1 cup Flour

• mix well with spoon, loosely cover and sit for 2-4 hours, can overnight

Dough (B)
1 1/2 cups (180g) All-Purpose Flour
1 teaspoon (6g) salt
1 tablespoons (12g) granulated sugar
1/2 teaspoon active dry or instant yeast (optional, skip it just take longer to rise double, but slow fermentation make it more tasty) 
1/4 cup virgin olive oil, or 4 tablespoons unsalted butter, melted
1/2 cup lukewarm water
1 large egg

• A + B , mix well with spoon, loosely cover, sit for 1 hour.
• put into refrigerator for at least 4 hours, can overnight. (the coldness will help develop the gluten structure similar to kneading).
• Grease and flour a loaf pan ( i use a 8"x4" round ceramic baking dish).
• Dough can feel bit wet, as long as it holds together it is ok. if too wet, can add 1T flour gradually till it can form a good round ball. If too dry, add 1T water gradually.
• gentle stretch dough to 12"x9" rectangle, then fold on floured surface as you would when make Chinese scallion pancake, 
• gentle stretch dough to 12"x9" rectangle second time, then mix in herbs, chopped olives, nuts and/or raisins ( all optional by your preference) same Folding way as make scallion pancake.
• put into baking dish, let dough rise till doubled.
• preheat oven 350F.
• lightly brush the surface with oil, or milk, or egg wash (optional).
• 350F for 40 minutes or till the center reached 190F. check halfway, cover with foil if crust is golden brown already.
•  

@Bluebird 2021 Jan15th

refer: https://www.kingarthurbaking.com/search?recipe_index%5Bquery%5D=no-knead&recipe_index%5BratingMenu%5D%5Brounded_rating%5D=4