No Knead Bread: My Experiences
I began baking about two years ago when my friend, Steve pointed me to a video by New York Times reporter, Mark Bittman about baking no knead bread. The recipe called for using a Dutch oven and I just happened to have one readily available, so I tried the recipe and, surprise, the bread was not bad at all. With subsequent tries I tested various modifications and mostly, it was about the relative amount of water added into the dough. I finally settled on my perception of the consistency of the dough when I first prepare it. I weigh the flour and usually use 450 grams. I then add water until I think it is right. It usually happens to be about 1 2/3 cups. Sometimes I make it using as much as half whole wheat flour. I've even tried using equal parts white, whole wheat and rye flours. I have also baked a loaf with cheddar cheese and another with Parmesan cheese and black olives. Sometime I have trouble with the dough sticking to the towel. My current theory for t