I knew about overnight breads, which are fermented in the refrigerator slowly, but I was under the impression that they were somewhat troublesome. I liked the fact that this recipe ferments at room temperature, and that it can be made roughly without a lot of details. Of course, the resulting bread is amazingly delicious. However, there were a few things that I personally found troublesome, so I improved on them.
Why No Need for Kneadig?
Tips for Easy Baking
For example, when you put the dough on the work table, it gets very dirty because of the high moisture content.
For that matter, I don’t even knead the dough on the worktable. I didn’t want to have to wash more things. If you use different containers for the second fermentation and baking, you will have more dishes to wash again. I hate washing dishes more than anything else in the world.
I also experimented a lot with the ratio of water. If the amount of water added to the weight of flour exceeds 85%, the batter becomes very sticky and difficult to rise when baked. Of course, they are delicious, but for the sake of the baked shape and ease of handling, I set the water content at 80% for this recipe.
To Make the Coup Open
When I first started baking hardbread, I had trouble getting the coups to open. I’ll write down some other tips I found, other than making nice coup.
When I first started baking hardbread, I had trouble getting the coups to open. I’ll write down some other tips I found, other than making nice coup.
One thing to do is to use a pot and cover it, as the recipe calls for. I use a thin metal pot without preheating it. This is to keep the temperature rise in the pot gentle and to keep the temperature at about 60 degrees Celsius, where the coup opens, for longer.
The other thing is to make sure that the gluten layer on the surface is well stretched. In the ” stroke” part of the molding procedure, make sure the surface is stretched tightly. If it becomes sticky, sprinkle flour as needed.
Because I want to eat it as soon as I wake up in the morning, I keep the secondary fermentation time short. Therefore, this process of stretching is quite important.
Try and Find the Best Recipe
If it does not form well, try reducing the amount of water. The recipe calls for 80% water, but if you reduce it to about 70%, it will be much easier to handle. Once you get used to handling the dough, you can gradually increase the amount of water. This is a trick you can do because it is a simple recipe.
This recipe includes a lot of tips and tricks I’ve found, and I’ve explained the procedure quite carefully. It may look tedious at first glance, but what I am doing is simpler than the NY TIMES recipe.
It’s really easy to bake a delicious campagne. The taste amazes me every time, wondering how it can be so easy and yet so delicious.
No-Knead Bread: The Easiest Overnight Campagne
- wheat flour 300 g
- water 240 g
- salt 4 g
- dry yeast 1 g
- A thin pot that can be put whole in the oven (*1)
- Put the flour, salt and dry yeast in a bowl and mix lightly.
- Add the water.
- Mix with a spatula until the dough is no longer powdery and comes together.
- Cover with plastic wrap and let rise at room temperature (15-25℃) overnight or for about 12 hours. (*2)
- When the dough has doubled in size and you can see many small bubbles on the surface, the first fermentation is complete.
- Lay out a large cookie sheet and sprinkle 2 tablespoons of flour evenly over the surface.
- Use a spatula to remove the fermented dough from the rim and bottom of the bowl.
- Drop the dough into the center of a floured cookie sheet.
- Lift the diagonal of the cookie sheet and gather the dough to the center, covering the sides with flour. Lift up the other side and repeat several times to gather the dough in the center. (*3)
- Using your hands, bring the edges of the dough to the center and gather it into a circle.
- Scoop the dough with both hands and lift it up.
- Turn the dough over, smooth side up.
- Shape the dough, keeping the smooth side up. From the top of the dough to the bottom, stroke the surface to make it round.
- Holding the dough in one hand, use the other hand to move the remaining flour from the cookie sheet to the edge.
- Place the dough in the center of the cookie sheet.
- Sprinkle a thin layer of the remaining flour on the cookie sheet over the dough. Discard the rest.
- Place the dough, along with the cookie sheet, into the pan.
- Cover and let the dough ferment for about 30 minutes.
- Preheat the oven and baking sheet to 200°C.
- Remove the lid, dip the tip of a knife in oil (*4), and make a coup on the surface of the dough (*5).
- Place the pan, still covered, in the oven.
- Cook for 20 minutes. It is better if there is a convention mode or some other function that maintains an even temperature in the oven.
- Remove the lid and check that the dough has puffed up and is lightly browned.
- Remove the lid and bake for 10-15 minutes until browned.
For the bread in the photo, the croup should be placed at a 45-degree angle in the vertical direction.
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