Author Topic: Im wondering how Jim Lahey's no knead bread would be using All Trumps  (Read 928 times)

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Offline Chaze215

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Has anyone tried this? Would there need to be adjustments made using AT vs. bread flour? Just curious.

Chaz
Chaz


Offline norma427

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Re: Im wondering how Jim Lahey's no knead bread would be using All Trumps
« Reply #1 on: January 14, 2013, 09:17:06 AM »
Has anyone tried this? Would there need to be adjustments made using AT vs. bread flour? Just curious.

Chaz

Chaz,

I don’t know if you are interested, but I started a thread about Jim Lahey’s book “MY PIZZA” at http://www.pizzamaking.com/forum/index.php/topic,18210.0.html which was a thread about no knead pizza dough from Jim Lahey.  Other members and I did try some of those no knead doughs for pizza on that thread.

I really don’t think there would need to be adjustments when using All Trumps versus bread flour.  The only one I could think of is the hydration, but the hydration is already high in what I tried.

Norma
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Offline Chaze215

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Re: Im wondering how Jim Lahey's no knead bread would be using All Trumps
« Reply #2 on: January 14, 2013, 07:38:18 PM »
Thanks for the link norma I will have to read through it. I made some no knead dough last night for bread with AT and the only thing I changed was increasing the hydration level since it didn't look or feel right. Im sure it will come out fine. Seems like with 100% AT, the hydration levels need to be increased a bit.
Chaz