Trying a white no-knead bread
So I wanted to try a no-knead bread again; Just very plain and simple. Just white wheat flour, water, salt and some yeast.
1 kg total dough weight, 70% hydration. About a 1/4 tsp of IDY and 12 grams of salt.
Just mixed it all together and left for a night. Then did some S&F and left to proof. First time in an oval banneton, second time in a round banneton (though that one was a bit too big for the amount of dough).
After proofing I turned on a shooter, slashed and baked at 250 degrees C.
First version was nice, but the second one got a much more open crumb. I guess because it got a more heaped 1/4 tsp IDY, and fermented a bit longer for the first proofing.
All thumbnails are clickable.