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Increasing Your No Knead Recipes
All too often we witness our freshly baked no knead bread vanish before it’s barely had a chance to cool. Baking multiple loaves helps mitigate this “problem”, but as Joe Valencic found, so does increasing the size of the loaves.
Joe adjusted the ingredients to fully utilize the capacity of the cloche oblong clay baker with the resultant loaf being 50% larger than the basic recipe. This also accomplished another of Joe’s objectives, which was to produce a loaf size better suited to making sandwiches.
Of course you don’t have to use an oblong cloche to try this. Most vessels used for no knead baking will likely accommodate this larger loaf.
This recipe is for a no knead craisin bread but you can leave out the extra ingredient and just go with the flour, salt, yeast and water for the basic recipe or the starting point for your own favorite creation.
Joe’s pictures surely attest to the great results he enjoys. I’ve simply cut and pasted the following from his email…
The dry ingredients
With water added and ready for long proof
Compared to regular size loaf
See also Joe’s hamburger buns.
Increasing Your No Knead Recipes