Author Topic: Jim Lahey in Bon Appetit - No Knead Dough  (Read 852 times)

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Offline StrayBullet

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Jim Lahey in Bon Appetit - No Knead Dough
« on: February 18, 2012, 05:07:23 PM »
Just got the new issue and they're promoting his new book by discussing his no-knead recipe.  Anything new here, or worth trying?

1000g AP flour
3C Water
4t Fine Sea Salt
1/2t ADY

Mark


parallei

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Re: Jim Lahey in Bon Appetit - No Knead Dough
« Reply #1 on: February 19, 2012, 05:29:05 PM »
It is about:

tsp ADY = 1.9g
3 cups water = 710g
4 tsp fine salt = 19g
1000g flour =1000g

So it has a 71 % HR, 0.19 % ADY, and 1.9 % salt.  I've had success with his no knead pizza bianca and bread, though I think they had higher HR's. Like in the 80's.  Sure its worth trying.  Let us know how it goes........

Offline dmcavanagh

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Re: Jim Lahey in Bon Appetit - No Knead Dough
« Reply #2 on: February 19, 2012, 06:23:43 PM »
Everyone who is interested in baking breads should try the no knead method at least once. It's a good learning experience. Judge the results for yourself, you may continue to make it, or not, but you will learn some things about dough handling and dough management.
Rest In Peace - November 1, 2014


 

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