Air: Baking’s Key Variable – Gluten (part 3) – Mill Your Own Flour
Bread—No-Knead Method Weight Volume Baker’s % Ingredient 390g 3 to 3¼ cups 100% All-purpose white flour 300g 1¼ cups 77% Water 7g 1 teaspoon 1.8% Salt ~2g ½ teaspoon – Fresh yeast (a pea-sized lump); you can substitute 1 teaspoon (5g) instant yeast Mix everything until the flour is completely moistened. This should take only … Read more