NKB my first attempt
I've read a lot lately about "no knead bread", so after watching several Youtube vids, I decided to have a go.
My first problem was that the recipe is measured in cups, so I picked up a set of cup measures at the supermarket. I measured out the ingredients as stated in the video; 3 cups flour (I used strong white bread flour), 1 1/2 cups water, 1 1/4 tsp salt and 1/4 tsp yeast. The vid says instant yeast, so I presume that means the sort of stuff used in bread machines as opposed to dried active yeast. The ingredients were then mixed until combined, covered with clingfilm and left over night for 15 hours.
The dough had certainly doubled in size and was covered in small bubbles. I tipped the dough out onto the worktop and was encouraged at the sight of all the bubbles in the dough. The problem was that the dough was too soft to fold. With the aid of a large spatula I managed to obtain some sort of folds before transfering a sloppy mess onto a floured towel. I'm now giving it a rest for a couple of hours before baking.
This process has raisd a few question in my mind:
Since I live in the UK where cup measures are not the norm in baking, is there a recipe for no knead bread using weights?
What is the ideal hydration for the NKB dough, that way I could at least work out the proportion of water/flour?
The recipe says bake at 500 degrees; this must be fahrenheit and my oven is in centigrade, this converts to 260c. My ovens max is 240, how much long should I bake to compensate for this?
The dough will go into the oven in just over an hour, I will post the results, good or bad, whan it's done :-/