January 14, 2023 - 2:49pm
Just Can't Leave it Well Enough Alone
You know what they say, "A little knowledge is a dangerous thing." And if "they" didn't say it they should have.
I made my first loaf of no-knead Artisan bread last week but there are some issues that I would like to address. First of all it looked ridiculously small in my 6 quart Dutch oven. Can I double the amount of flour, water, and yeast to get a bigger loaf? If so how much time do I need to add to the baking time?
Here is the big question, I have some bread flour that I would like to use for an Artisan loaf. What do I need to do to make that happen? I understand there will probably be some kneading involved but is the ratio of flour to yeast etc. the same?
Thanks in advance for your help,
Leeanne
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Leanne, a great thing about baking bread is yes, the ratios of flour to water to salt to yeast don't change as you change the amount of flour. So you can double, or multiply by any amount, and it will still work out, I don't think you will need to knead it any further using bread flour.
Unfortunately, while the ratios do stay the same, increase in cooking time will not increase in the same way - so you will need to experiment - If you double the recipe you may need to increase the cooking time by 1/4 to 1/2 or even more - just thump the bottom of the loaf to see if it is done.