• Watson

Diary of A No-Knead-Dough (1)

Haven't you all realized this? The bread dough is a living thing!


Day 0

Follow the No-Knead french bread recipe, and double the amount of everything:

  • 6 cups flour (3 cups all purpose white + 3 cups whole wheat)

  • 1/2 teaspoon yeast

  • 2 teaspoon salt

  • 3 cups warm water

Mix and let it ferment for ~12 hours overnight.


Day 1

Dust hands with flour, punch out gas, fold and knead the dough a few times, split it into 2. Use half to make a rustic french bread.

Note: wheat flour has a denser texture, and nuttier flavor. It's more rustic and offers more bite to it. It pairs so perfectly with the Coconut Curry Chicken I made!


Leave the other half of the dough in the mixing bowl. Into the bowl, add:

  • 2 cups whole wheat flour

  • 1 cup warm water

Mix and let it ferment for 12 hours.


12 hours later, dust hands with flour, punch out gas, fold and knead the dough a few times (same drill). Save a small piece of dough (about the size of 1 cup) in a mixing bowl, covered, and keep it in the fridge; split the rest of the dough into 2 halves.

Into one half, mix in some leftover kale chips and diced cheddar cheese bits; into the other half, mix in 1 tablespoon cinnamon sugar. Follow the rest of the steps in No-Knead french bread recipe, finish baking two loaves of bread, one sweet and one savory.

Note: I made a kale cream cheese spread by mixing 1 tablespoon olive oil, 1 cup of cream cheese and some kale chips. The spread goes so well with the kale cheese bread! For the cinnamon one, Trader Joe's "Cookie Butter Spread" was the perfect match!



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