Great tutorial. The bread, pita bread (+2tbs sugar) and all rest come out great with this dough. To summarize: 800 gr flour 360 gr water 3 gr yeast 15-18 Hrs fermentation 200 gr flour 340 gr water 25 gr salt 1 gr yeast 3X folds + 15 mins rest Divide 5 Hrs fermentation Bake: 20 mins 240c (450f) + 30 mins 200c (400f)
This is in regards to my comments about the bread made with caputo 00 flour. It takes a special recipe and they’re very few on the site that I can see that will work. 00 does not rise , what’s up with that, the actual recipe that Mark Bittman has for no knead bread of course doesn’t add any yeast to it. However, it is a full proof recipe makes beautiful bread every time I just thought using the 00 from Caputo is a healthy choice because it is a soft wheat and Italians do not use Glyphosphates growing wheat.
During the second mix is there a benefit to NOT adding the last gram of yeast? I know it might take longer, but will there be a benefit with taste or texture?
Great tutorial. The bread, pita bread (+2tbs sugar) and all rest come out great with this dough.
To summarize:
800 gr flour
360 gr water
3 gr yeast
15-18 Hrs fermentation
200 gr flour
340 gr water
25 gr salt
1 gr yeast
3X folds + 15 mins rest
Divide
5 Hrs fermentation
Bake: 20 mins 240c (450f) + 30 mins 200c (400f)
Thank Your Orlando. This is the only video i found with double zero flour for bread.
I will try it.
Looks beautiful and delicious
Thanks!😊
This is absolutely my favorite bread❤
I am learning how to use my pizza oven and this looks awesome.
Thanks for the video! This is the first time I'm going to bake something other than pizza
with my 00 flour.
This is in regards to my comments about the bread made with caputo 00 flour. It takes a special recipe and they’re very few on the site that I can see that will work. 00 does not rise , what’s up with that, the actual recipe that Mark Bittman has for no knead bread of course doesn’t add any yeast to it. However, it is a full proof recipe makes beautiful bread every time I just thought using the 00 from Caputo is a healthy choice because it is a soft wheat and Italians do not use Glyphosphates growing wheat.
During the second mix is there a benefit to NOT adding the last gram of yeast? I know it might take longer, but will there be a benefit with taste or texture?
what size was your cast iron pan ?
Can you freeze the dough at some point and cook later?
So I used Caputo flour to make mark Bitmans no knead bread , I would not rise
I wonder how the bread will turn out if I use the one in the blue bag. mmm, have you tried it?