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Great No-Knead Baking Techniques
Many thanks to Margaret for this well detailed outline of her no-knead baking techniques.
Perhaps the best thing about the no-knead method is that it makes quality home bread baking possible for so many more people who would otherwise not have the time or inclination to bother or venture past the bread machine. Margaret notches up “easy” to another level.
In her words…
About the no-knead bread, I’m on something between loaf 30 and loaf 40. What fun! My latest experiments, which are geared toward simplicity, are:
Alternatively, if you have a baking stone, you can leave the parchment flat in step 4, then put the dough onto the stone on the flat parchment, and COVER it with an inverted pre-heated pot (assuming the handles of the pot allow it to sit flat on the stone).
This works no matter how dry or soupy your dough is. I keep mine pretty wet.
None of this is particularly original. I’ve gleaned the bits from other generous experimenters and simplifiers. The advantages are not having to use or clean up the additional flour, not worrying as much about burning yourself or deflating the dough when it’s “dumped” into the pot, and very little cleanup since the pot stays clean and the kitchen isn’t dusted with flour.
Margaret, Ball Ground, GA, www.margaretberthold.com
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Great No-Knead Baking Techniques