Quote:
Originally Posted by john70t
That's the missing step. And the wrong flour. And not proofing the yeast before. ..
The braintrust here is strong.
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Google Jim Leahy no knead bread.
Just flour, yeast, salt and water
His technique does it with a long overnight ferment, with the sugars in the flour as the food source for the yeast, with a high hydration
Done right, it gives a bubbly open airy crumb
Happy baking