On 10/17/2016 3:45 PM, Janet B wrote:
>
> I ran across this recipe today on the Gold Medal All-Purpose Flour
> bag. It pleased me to note that the recipe uses cups and well as
> pounds. The recipe sounds straight forward and should cover all the
> questions a baker may have.
>
> No-Knead Artisan Free-Form Loaf
> 10/17/2016
> 3 cups lukewarm water, about 100F (1 ½ pounds)
> 6 ½ cups Gold Medal Unbleached all purpose flour (2 pounds), measured
> by the "scoop-and-sweep" method
> 1 package regular or quick active dry yeast (2 ¼ teaspoons) 1 ½
> tablespoons kosher or other coarse salt (can decrease to 1 tablespoon
> to taste)
> Cornmeal or parchment paper for the pizza peel
> 1. Mixing and storing the dough: In a 5-quart container or
> bowl, mix yeast, water and salt. Add all the flour, then use a wood
> spoon, stand mixer, or high-capacity food processor to mix until
> uniformly moist. This will produce a loose dough.
> 2. Cover with a lid (not airtight). Allow to rise at room
> temperature for about 2 hours.
> 3. The dough can be shaped and baked the day it's mixed, or
> refrigerated in a lidded container (not airtight) or loosely covered
> bowl for up to 14 days. The dough will be easier to work with after
> at least 3 hours refrigeration.
> 4. On baking day, prepare a pizza peel with cornmeal or parchment
> paper to prevent sticking when you slid the loaf into the oven.
> Sprinkle the surface of the dough with flour. Cut off a 1-pound
> (grapefruit-size) piece of dough. Cover the remaining dough and
> refrigerate for baking loaves within 14 days.
> 5. Sprinkling with more flour to prevent sticking, shape a smooth
> ball with your hands by gently stretching the surface of the dough
> around to the bottom on all four sides, rotating a quarter-turn as you
> go. The bottom of the loaf may appear to be a collection of bunched
> ends, but it will flatten out during resting and baking. Shaping
> should take no more than 20 to 40 seconds.
> 6. Place the dough on the prepared pizza peel and allow to rest
> for about 60 minutes. It does not need to be covered. The bread may
> not rise much during this time.
> 7. 30 minutes before baking, preheat a pizza stone near the
> center of the oven to 450F, with a metal broiler pan on a rack below
> the stone.
> 8. When the dough has rested for 60 minutes, dust the top
> liberally with flour, then use a serrated knife to slash a 1/4
> -inch-deep cross.
> 9. Slide the loaf off the peel and onto the baking stone. Cover
> oven windows with a towel, pour 1 cup of hot water into the broiler
> tray, and close the oven door.
> 10. Bake for about 30 minutes, or until the crust is richly brown
> and firm to the touch. Allow the bread to cool completely.
> 11. Makes enough dough for four loaves, slightly less than 1 pound
> each.
> 12. High Altitude (3500 to 6500 feet): no change.
>


Er, well there..... Any hint at wot's causin' yer massive weight gain,
darlin'?