Bread—No-Knead Method

Weight Volume Baker’s % Ingredient
390g 3 to 3¼ cups 100% All-purpose white flour
300g 1¼ cups 77% Water
7g 1 teaspoon 1.8% Salt
~2g ½ teaspoon Fresh yeast (a pea-sized lump); you can substitute 1 teaspoon (5g) instant yeast

Mix everything until the flour is completely moistened. This should take only about 30 seconds. Cover and let rest at room temperature for 20 hours.

Place a medium-sized cast iron pot in your oven and preheat both to 450°F / 230°C. While the oven is heating, transfer the dough onto a floured surface and fold three or four times. Leave for 15 minutes. Shape rapidly into a boule—a round loaf—and place on a generously floured cloth towel. Proof until doubled in size. Dump into the preheated cast iron pot and bake with the lid on for 30 minutes. Take the lid off and bake until the crust has a dark golden color, about 15 minutes.

Mill Your Own Flour

Milling flour is a lot easier than you might imagine: snag some wheat berries—which are just hulled wheat kernels, with bran, germ, and endosperm still intact—from your local health food store or co-op, run them through a mill, and you’ve got fresh flour.

Why bother? Well, for one, the taste is fresher; volatile compounds in the wheat won’t have had time to break down. Then there are the health aspects. Most commercial whole wheat flours have to heat-process the germ to prevent it from going rancid, but this heat-processing also affects some of the fats in the flour.

On the downside, freshly milled flour won’t develop gluten as well as aged flour. For a rustic loaf of bread, this is probably fine, but it’s not so good if you’re trying to make whole wheat pasta, in which the gluten helps hold the pasta together. Of course, you can always add in some gluten flour to boost the gluten levels back up.

You have a couple of options for mills. KitchenAid makes a mill attachment for its mixers. If you do spring for a KitchenAid attachment, though, be warned that it can put quite a strain on the mixer. Set it to low speed and run your grain through in two passes, doing a first pass to a coarse grind before doing a fine grind. Alternatively, take a look at K-Tec’s Kitchen Mill, which is in roughly the same price range but is designed specifically for the task.

You can run other grains, such as rice and barley, through a mill as well. Too-moist grains and higher-fat items such as almonds or cocoa nibs are a no-go, though: they’ll gum up the grinder.

Wheat berries.

First pass: coarse grind.

Second pass: fine grind.

P.S. Don’t expect to be able to mill things like cake flour. Cake flour is bleached with chlorine gas to mature it. Maturing—the process by which flour is aged—would eventually happen naturally due to oxidation, but chlorine treatment speeds it up. It also modifies the starch in the flour so that it can absorb more water during gelatinization  and weakens the proteins in the flour, reducing the amount of gluten that can be formed. Additionally, chlorination lowers the temperature of gelatinization, so batters that include solids—nuts, fruits, chocolate chips—perform better because there’s less time for the solids to sink before the starches are able to gel up around them.

Top search
- 6 Ways To Have a Natural Miscarriage
- Foods That Cause Miscarriage
- Losing Weight In A Week With Honey
- Can You Eat Crab Meat During Pregnancy?
- Grape Is Pregnant Women’s Friend
- 4 Kinds Of Fruit That Can Increase Risk Of Miscarriage
- Key Temperatures in Cooking (part 11) - Caramelized White Chocolate
- Key Temperatures in Cooking (part 10) - Sugar Begins to Caramelize Visibly - Caramel Sauce
- Key Temperatures in Cooking (part 9) - Seared Scallops & Sautéed Carrots
- Go with the grain
- Lobster, new potato and pea salad, Herb-roasted aubergines with pecorino, Hot bacon and avocado salad
- Excellent For an Indulgent Weekend : Salmon-filled croissants, Bacon and maple pancakes, Baked eggs with mushrooms
- Hugh Fearnley-whittingstall's (part 6) - Pesto fusilli with courgettes
- Hugh Fearnley-whittingstall's (part 5) - Sweet potato and Peppadew tortilla
- Hugh Fearnley-whittingstall's (part 4) - Spring vegetable stew, Lentil, beetroot and onion salad, Fig, roasted beetroot and goats' cheese salad
- Hugh Fearnley-whittingstall's (part 3) - Cauliflower and leek soup with gremolata, Green salad with pecorino
Top keywords
Miscarriage Pregnant Pregnancy Pregnancy day by day Pregnancy week by week Losing Weight Stress Placenta Makeup Collection
Top 5
- Cinnamon: A natural treatment for Polycystic Ovary Syndrome?
- 5 Tips for Safe Exercise During Pregnancy
- Four Natural Ways Alternative Medicine Can Help You Get Pregnant (part 2)
- Four Natural Ways Alternative Medicine Can Help You Get Pregnant (part 1)
- Is Your Mental Health Causing You to Gain Weight (part 2) - Bipolar Disorder Associated with Weight Gain