![]() ![]() You will want a floured surface because it is a sticky dough. When shaping, take the dough and push and pull it into a firm ball. Since this dough has a high hydration level, it doesn’t need a firm shape, so don’t get upset when it sploodges. It stretches them out to create a better net. Shaping a loaf of bread continues the process of building a network of gluten strands. The long 12-24 hour proofing time for the dough allows these proteins to not only break down but to also align themselves to form gluten and create that network to trap gasses provided by the yeast. Letting it rise for an extra hour won’t do any harm since the whole process is so slow. If it’s warm in my apartment I will let it rise for about 18 hours, but if it’s cold then I will extend that to 20 or even 22 hours. I will usually start it midday so I can bake it in the morning. The dough should be covered and allowed to rise for almost a full day. When you mix flour and water together it initiates a process called autolysis which breaks down long strands of proteins in the flour into shorter ones that are used to trap gasses giving rise to bread. Usually, you knead the dough to help build a network of these protein strands that traps gasses for rise, but since we do not knead the dough, we let it sit and rise for many hours. It really is as easy as just mixing all the ingredients together. How to Make This Rosemary Olive No Knead Bread Recipe: Mix All the Ingredients Together: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |