Of course I already baked it, back in 2006 when the No-Knead-Bread hype started. This was the first and last time. My version of the bread was not meeting my expectations. It had a kind of cheesy crumb. I just did not like it.
In the meantime I’m a much more experienced baker and of course for Cinzia, I gave another try to the No-Knead method.
So the other night I mixed together
200 g wheat flour
100 g whole wheat flour
1,5 g fresh yeast
210 g water
1 tablespoon olive oil
Do you find the error? No? Me neither.
The next day the dough has nicely risen.
I formed it into an oval and let it rise for about 3 hours in a banneton. Error? What are you talking about?
I preheated the oven to 250 C and baked the loaf for about 25 minutes.
The loaf burst on the side and not on the top. Is this the error? Perhaps.
Suddenly – even before I had the first slice of bread – the scales fell from my eyes – I forgot the salt!
At least this time, I got a perfect crumb. I still don’t know if No-Knead Bread and me will ever be friends. Anyway I will try it once again and then hopefully it will be perfect. And I think it could be as long as I keep in mind: Don’t forget to add 6 g salt to the dough!