« previous next »
Pages: [1]   Go Down

Author Topic: Jim Lahey in Bon Appetit - No Knead Dough  (Read 638 times)

0 Members and 1 Guest are viewing this topic.

Offline StrayBullet

  • Registered User
  • Posts: 426
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
Logged

parallei

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

½ 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........
Logged

Offline dmcavanagh

  • Registered User
  • Posts: 1355
  • Location: Glenmont, NY
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.
Logged
Pages: [1]   Go Up
« previous next »
 



pizzapan