375g (3 cups) all purpose flour
2.126 g fresh yeast
1/4 teaspoon instant yeast
1 1/4 teaspoon salt
7.5 g salt
262.5g room/tap temperature water (70% hydration)
1. In a large bowl, combine flour and salt. Mix the yeast with the water, then add to dry ingredients and mix until blended. Dough will be sticky and shaggy. Cover bowl with a wet cloth, plate or plastic wrap. Let dough rest at least 12 hours at room temperature. When surface is dotted with bubbles, it’s ready.
2. Put some baking paper on a work surface, and sprinkle it with flour. Lightly cover your fingers with flour and put the dough on the baking paper. Fold the dough over on itself once or twice. Let it rest for 15 minutes.
3. Shape the dough into a ball, and sprinkle it with flour, then cover with a bowl. Let it rise until it has more than doubled in size and does not spring back when poked with a finger. About 2 hours.
4. After about 1.5 hours has passed, preheat oven to 260 degrees C. Place cast iron pot and lid in oven as it heats. When dough is ready, lift the dough with the baking paper, and put it all into the pot. Cover with lid, and bake for 30 min. If you like it crusty, take the loaf out of the pot and bake for another 7 min or so. Cool on a wire rack and listen to it crackle. Serve with butter!
1/3 Råg mjöl
Try this from here https://cooking.nytimes.com/recipes/11376-no-knead-bread
In a follow-up article, Bittman's article added the recommended weights for the ingredients.
430 grams flour
1 gram yeast
8 grams salt
345 grams water
Bittman also noted he settled on just under a tablespoon of salt -- call it 16 or 17 grams. I use 16 grams.
20 grams salt for 2x recipe
20 grams golden syrup
He's rather loose with his measurements, and that's not a bad thing really for beginners. If you want it done right, based on the formulation, start with a 70% hydration ratio by using a scale. In other words, if you use 1000 grams of flour, use 700 grams of water, and 20-22 grams of salt. His yeast is pretty much on target... I use a "sprinkling" and it works out fine. You could probably vary your formulation by 5% either way on the water, but pay attention to the salt...
This is a great recipe for quality bread texture (in and out) andsuperb taste! Observation and repetition are the best ways to understanding what needs to be done to consistently generate a good final product.
In the tropics, use water at room temperature, do not ferment over 12 hours and never over 2 on the second fermentation!
I have had good results with a 80% hydration
500 gr bread flour
400 gr water (no chlorine)
12 gr salt
3 gr yeast
Cut baking paper with scissors
vetemjol Special fullkorn 87
Rag sikt 289
72g sunflower seeds