No Knead Bread - Clay Baker in typical oven

3 Cups Bread
-1 cup/4.25 oz OO Flour with 2 cups/10.5 oz Bread Flour Flour
1/4 tsp SAF Red Instant Yeast
1 1/2 tsp Morton coarse kosher salt
1 1/2 cups - 12 oz - purified or spring water

-Mix dry ingredients together -

Flour, salt and yeast

-Mix in water until the water is incorporated -

12 oz water with dry ingredients in mixing bowl

-Place in container to raise 18 hours-

18 hours at room temperature- you may extend time in fridge if needed .

-Fold onto silpat-

cover loosley with plastic and rest for 15 minutes

-Transfer to proofing basket-

Cover with towel and let rise for 1 1/2 hours

-Bake in clay baker preheated in 500 F oven- 30 minutes

Transfer from proofing basket to preheated clay baker with cover on into 500 F oven for 30 mintutes

-Remove cover, reduce heat to 450 F, rotate positions and bake an additional 15 minutesr-

Adjust temp or time depending on oven

-remove from oven and place bread directly on cooling rack

Bread will continue to 'bake' while it sits for the next 30 to 45 minutes as it cools.

-Share your bread with friends

 Bread... that this house may never know hunger.  Salt... that life may always have flavor.  And wine... that joy and prosperity may reign forever.


If you have any question please watch the video at breadtopia provided in the link near the top.

cd GitHub/rsabec.github.io/

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