![]() ![]() If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. Mix and stir everything together to make a very sticky, rough dough. So by volume, you use less of it to achieve the target weight of 907g. Why? Because flour you dip out of the canister can weigh about 25% more than flour you measure by the King Arthur “sprinkle and sweep” method. If you measure via the “dip and sweep” method – that is, you dip your cup into the flour canister, tapping the cup to kinda tamp it down, then sweeping off the excess – use 6 1/2 cups. If you measure it the way we do here at King Arthur – the method all of our recipes are written for – you'll use 7 1/2 cups. *If you don't have a scale, the amount of flour you use depends on how you measure flour. Mix everything together.Ĭombine the following in a large mixing bowl, or food-safe plastic bucket (at least 6 quarts):ħ 1/2 cups (907g) King Arthur Unbleached All-Purpose Flour* Which we print here courtesy of Jeff Hertzberg and Zoë François, authors of the runaway best-seller Artisan Bread in Five Minutes a Day. Bake it to golden perfection.Īll with this easy recipe for No-Knead Crusty White Bread. Want some bread? Grab a handful of chilled dough, plop it onto a piece of parchment. Just stir up a bucket of dough, and stick it in the fridge. That's all it takes to make the crackly-crusted, chewy, light-textured, DELICIOUS bread pictured above. ![]()
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