Author Topic: Lehman No Knead Results  (Read 412 times)

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Offline sridawg

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Lehman No Knead Results
« on: December 18, 2014, 06:45:49 PM »
Hi Everyone,

I decided to use the calculator provided for the Lehman NY style recipe.  Unfortunately I do not have a mixer so I combined it with the no knead method by Lahey.  I was quite satisfied with the results using a stone and a seasoned pizza screen.  I am curious if anyone else has tried it using no knead method.  Came up with a bready rim and a nice thin centre.
« Last Edit: December 18, 2014, 07:12:12 PM by sridawg »

Offline jsaras

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Re: Lehman No Knead Results
« Reply #1 on: December 18, 2014, 07:11:52 PM »
What was your hydration? 
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Offline sridawg

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Re: Lehman No Knead Results
« Reply #2 on: December 18, 2014, 07:14:22 PM »
What was your hydration?

About 60% hydration

Offline Chicago Bob

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Re: Lehman No Knead Results
« Reply #3 on: December 18, 2014, 09:10:06 PM »
About 60% hydration
Do you use baker's percentages?
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