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A New (?) Tip for No-Knead Bread

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Procrastibaker Dec 16, 2006 07:44 PM

I have been following numerous C-hound threads that include comments about the no-knead bread dough sticking to the towel. Some have opted for plates, some have gone for waxed paper. Others (like me) have just dealt with the mess. Well, I think the reason the dough sticks to the towel is primarily because, when set on a counter, the condensation between dough and towel can't evaporate. Since the point of the towel is so that the dough can "breath" I figured why not let all of the surface area of the dough breath? So I wrapped the dough in a very well-floured flour-sack towel (nice and thin) then set it on a raised cooling rack. I just dumped the dough into my pot with no sticking-- a slight pull in the very center as it fell into the pot but that's it. I had used the towel once before for this and hadn't washed it (will probably wash it now since it's really clogged with flour). Here are my dough ingredients:
400 g. bread flour
68 g. wheat flour
350 g. water (down from the 380 I used last time-- too wet even with the wheat flour)
1/4 t. yeast
1 3/4 t. salt

Please let me know the results if you try this!

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    ligorner RE: Procrastibaker Dec 16, 2006 07:49 PM

    One suggestion for preventing the dough from sticking to the towel would be using semolina flour instead of white or wheat flour, to coat the towel with. It has a denser structure closer to cornmeal, but wont ruin the crust by stickng to the top of the dough like white flour can.

    Good luck.

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