May I just make one or two remarks about this?
Apart from the fact that the result looks hearty and delicious, I still wonder: Why put the flour on the baking paper? At high heat, flour tends to burn and become bitter.
Dry yeast needs no pre-dough at all. Put all the ingredients in a bowl and knead well. The latter is important because it opens up all the pores in the flour. Muscle power or the machine.
As always, when baking bread, a bowl of water should be placed in the oven, as the water vapour produced is beneficial to the baking process.
Often, even halfway through the baking process, the bread is brushed with water to give the crust a nice shine.
You are viewing a single comment's thread from:
To be honest, I've never seen anyone do that, or heard anyone saying that's a good thing. This was the first time I saw it in this video and usually I'm following the recipe (almost) to the letter, if it's the first time. So I thought, let's try it out. Mine did not burn as it was only 30min at 190°C, but you are right, it can burn easily.
Yeah, kneading is important and trust, me, it's the first time I opted for this no-knead recipe, because my arm was hurting. Otherwise I prefer a kneaded dough, especially that I have a mixer to do the hard work.
I've seen many recipe use the bowl of water when baking, but as this was a fast one, the original recipe says nothing about it, I thought it would be ok without it.
It always works without the addition of water – but the dough is happy with the moist steam.