Objective is to get a no-knead bread that is as fuss free as possible and fits with my lifestyle/timing. Assumes I use air con at night to sleep with and I want fresh bread early in the morning.
The first attempt is good. Taste is excellent, crust good. Crumb is still a little dense - probably the consequence of a one rise bread.
Here's a blow by blow.
- Mix a 70% hydration dough with 1 to 1.5% salt and 1% yeast. Use ice cold water.
- Mix dough into a ball as per no-knead and put container into bedroom. This was at about 8pm.
- When going to sleep, turn on aircon as usual with the container in the room.
- Wake up about 1 hour before breakfast.
- Take dough out of container, and shape it with minimal disturbance of the dough. Make some tension on the skin with the shaping.
- Turn on oven at 195C. Go and do morning toilet.
- After about 15-20 mins, return to kitchen.
- Bake at 195C and with water injection.
- test temp, if almost done like 5-6C below done (done is 96C), but bread not browned, turn off water injection, increase heat to max for browning.
The critical part is the fermentation. Serious eats says after fermentation, can dump into fridge for as long as 3 to 5 days to develop even better flavour.
