The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Converting standard recipes to No Knead recipes

FrankJ's picture

Converting standard recipes to No Knead recipes

Hello All, My name is FrankJ and I am new here. Before I post a question to any forum I try to find the answer by searching. I searched the site for about 35 min. but didn't find an answer to...How to convert a standard recipe  to No Knead. I cannot knead well  because of arthritis in the heel of my hands, (basal joint arthritis) and it hurts when I knead and I really don't want to buy a KA mixer to make 1-2 loaves a week. At my age it isn't worth the outlay. 

I have found some information in online  articles to make the conversion and on King Arthur's site.  1. cut back on yeast to 1/4 tsp per 300 gms flour. 2. hydrate to 100%. 3. let it ferment for measured longer periods of time both at room temperature and refrigerator.   Is that it? Too easy? 

I am a "cook by recipe guy" and also a 'measure-er'. I like exactness and don't cook using "pinch method' until I get experienced with a recipe. . Sure I experiment when I gain experience but now I have very little. So I am asking for help. 

I am it as simplistic as I have read or is there more to it?

Thanks for your time and any help that's given . FrankJ    New Jersey

CalBeachBaker's picture

Check the private message I sent you - there are some detail and 2 recipes.