/ck/ - Food & Cooking

Post cooking, lunch/dinner, cook-alongs, etc.

I tried making some no-knead bread with extra-long fermentation time. Turned out pretty good. I meant the crumb to be larger but it's not dense so it's no issue, the crust is on the tough side but perfect for me, and it's got a bit of a nice sour taste. Would've made it a cook-along but I forgot to take progress pictures.

Recipe:
>3 cups flour
>1/4 tsp instant yeast
>1/2 tbsp salt
>1.5 to 1.75 cup water

Stir dry ingredients together. Stir in 1.5 to 1.75 cups room temp water until a rough, sticky ball of dough forms and no dry flour is left in the bowl. Let rise between 12 to 18 hours.

After letting rise, scrape your dough out of your bowl onto parchment paper. With well floured hands, form the dough into a ball, and then let it rise again for an additional 30 to 60 minutes (longer will make larger crust).

While it's rising again, preheat oven to 425 F. Once done rising, lift the parchment with the dough on it and put it on a baking sheet. Bake for 30-40 minutes until a golden brown crust forms. Let cool and enjoy.