The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No knead semi-wheat

Petey's picture

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

deleted    sorry