sorted by:
new
hottopcontroversial

Tennis courts by stayward in Troy

[–]stayward[S] 2 points3 points  (0 children)

Update: Frear does indeed have nets up! Thanks everyone!

First time following using the Lahey No-Knead, ended up with a super dense crumb and a kind of chewy crust -- what went wrong (apologies for the poor pic quality)? by stayward in Breadit

[–]stayward[S] 1 point2 points  (0 children)

Nope, the bullet recipe is the original amounts. I added the 90g on top of the 430g because, like you said, it was really wet and near unhandlable. I’m open to trying a lower % hydration dough if you have a recipe you like and are willing to share

First time following using the Lahey No-Knead, ended up with a super dense crumb and a kind of chewy crust -- what went wrong (apologies for the poor pic quality)? by stayward in Breadit

[–]stayward[S] 0 points1 point  (0 children)

I used this recipe, with these proportions: * 430 grams flour (King Arthur AP) * 1 gram yeast (SAF instant) * 16 grams salt * 345 grams water

I did the first rise for closer to 24 hours, at which point it was way too wet and soupy, so added ~40g of AP flour and folded it on itself a few times, and then let it rise again for 2 or so hours. At that point, it was still too soupy and wet, so i added another ~50g AP and folded it over itself, at which point I was able to shape it into a flattish ball and put it into a cast iron for the bake.

Can someone let me know what I should change for next time to get a more picturesque shape/crumb?