|
|
|
@ -21,15 +21,8 @@ author: enthdegree
|
|
|
|
|
|
|
|
|
|
## Directions
|
|
|
|
|
|
|
|
|
|
<<<<<<< HEAD:content/no-knead-bread.md
|
|
|
|
|
1. Mix the dry ingredients then add the hot water. It should come out as a firm dough.
|
|
|
|
|
2. Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking.
|
|
|
|
|
![Before baking](/pix/no-knead-bread-2.webp)
|
|
|
|
|
3. Preheat oven and pan to 450 F (230 C).
|
|
|
|
|
=======
|
|
|
|
|
1. Mix the dry ingredients then add the warm water. It should come out as a firm dough.
|
|
|
|
|
2. Leave the dough at room temperature for 12 hours, or until doubled.
|
|
|
|
|
![Before baking](pix/no-knead-bread-2.webp)
|
|
|
|
|
3. Preheat oven and pan to 450 F.
|
|
|
|
|
>>>>>>> 92466dff0f3388c100a8dfb7c10f0c8cce705292:src/no-knead-bread.md
|
|
|
|
|
4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.
|
|
|
|
|