The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No knead semi-wheat

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Petey's picture
Petey

No knead semi-wheat

I used Bittmans no knead recipe substituting in a 1/2 cup wheat flour. I left it out overnight then kneaded it just a few times. Afterwards leaving it to rise for about 2 hours. Dutch oven at 500 degrees. I probably should have left it in more to get it darker but I just couldn't wait lol.


The autolyse process puzzles me. I feel the dough get rubbery the longer I wait. This loaf was out all night. Is there a time element involved  for glutenization? Is it related to temperature?


Anyway - this was great eating. Crunchy and chewy, a good loaf.


spsq's picture
spsq

deleted    sorry