I've always used a poolish for my no knead bread recipe. It called for one cup of APF and 6 oz of water and 1/8 teaspoon of instant yeast. I would let it ferment over night and then mix it with 7 oz of bread flour, 2 oz semolina flour, 1-1/4 teaspoons of salt, 4 oz water, and another 1/8 teaspoon of yeast. I would let this triple in size (5-6 hours) and then refrigerate it overnight before baking.
This takes a long time but makes a great smelling and tasty loaf of bread.
I'm trying out variations of no-knead recipes, and the one thing I can't seem to nail down is the crust.
My grandmother had a wonderful wholegrain toasting bread my family all loved... she is no longer with us, so we have been trying to "get it right" for years. I had some success by using Jim Lahey's overnight method, but her recipe uses mashed potato and potato water and I was wondering if that would be ok (food safety wise) for an overnight room temperature ferment.
I know some people use dried potato flakes, but I would prefer to use the fresh potato if possible.
Thanks in advance for any wisdom on this!
Makes two small loaves*
This bread gets its great flavor from a long, slow overnight rise, using only a scant 1/4 teaspoon of yeast. If you use more yeast the dough will rise too quickly. Refrigerating the dough further improves the flavor and texture of the bread.
Weight in Ounces