85 lines
2.8 KiB
HTML
85 lines
2.8 KiB
HTML
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<h1>Bread dough for lazy boys</h1>
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<time>Jan 22, 2023</time>
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<div class="tags">
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<a href="/tags/cooking">cooking</a>
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<h3 id="ingredienti">INGREDIENTI</h3>
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<ul>
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<li>flour (ideally bread flour but if you don’t have it, it’s not the end of the world)</li>
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<li>water</li>
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<li>salt</li>
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<li>yeast (i use the little dried packet stuff)</li>
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</ul>
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<h3 id="ratios">RATIOS</h3>
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<p>To start measure the weight of flour; this is what we’ll work from. You can now work out how much of the other ingredients you need using these ratios:</p>
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<ul>
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<li>65% water</li>
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<li>2% salt</li>
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<li>0.5% yeast (this amount doesn’t particularly matter, as long as it’s in this ballpark)</li>
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</ul>
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<p>So if we used 1kg of flour for example, the recipe would look like this:</p>
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<ul>
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<li>1000g flour</li>
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<li>650g water</li>
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<li>20g salt</li>
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<li>5g yeast</li>
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</ul>
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<h3 id="steps">STEPS</h3>
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<ol>
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<li>Put all the ingredients in a bowl nad mix until the flour is hydrated (you do not need to knead it, just bring it together).</li>
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<li>Put in the fridge to slowly proof for at least a day.</li>
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<li>Remove dough as required from the fridge and place in desired baking vessel (you don’t have to bake it all at once, I sometimes make a big batch and bake multiple things over the cours of a few days).</li>
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<li>Proof in vessel for an additional hour or so at room temperature.</li>
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<li>Bake!</li>
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</ol>
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<h3 id="some-helpful-resources">SOME HELPFUL RESOURCES</h3>
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<ul>
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<li><a href="https://cooking.nytimes.com/recipes/11376-no-knead-bread">Jim Lahey no knead bread</a></li>
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<li><a href="https://www.youtube.com/watch?v=uWbl3Sr2y1Y">Kenji video</a></li>
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<li><a href="https://www.youtube.com/watch?v=o4ABOKdHEUs">Ragusea pizza video</a></li>
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