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--- recipes:no-knead_bread [2020/04/22 10:17] – jmarcos
+++ recipes:no-knead_bread [2020/04/22 10:25] (current) – jmarcos
@@ Line 14: / Line 14: @@
 |**Preheat:** 450°|**Yield:** 1 1-1/2 lb load||
-|**Prep:** 0:15|**Wait:** 0:24|**Cook:** 1:00|
+|**Prep:** 0:10|**Wait:** 0:24|**Cook:** 0:45|
 ====== Ingredients ======
@@ Line 21: / Line 21: @@
   * 1-¼ (8 gms) teaspoons salt
   * 1-5/8 (345 gms) cups water (Try closer to 1-1/2 cups, so the dough isn't quite so shaggy)
-  * Cornmeal or wheat bran as needed
+  * Flour, cornmeal or wheat bran as needed
 ====== Directions ======
@@ Line 31: / Line 31: @@
 ====== Notes ======
   - Some versions of the recipe use 1-1/2 cups of water, some use 1-5/8.  The first time I made it, it was an incredible mess.  The next times, I used closer to 1-1/2 cups and the dough was much more manageable.
+  - I use a 6-8" wide strip of parchment paper on the bottom instead of a floured cloth.  The paper can be used as handles to put the bread in the pot and remove it.  Since the dough isn't flipped into the pot, I cut a shallow "X" into the top of bread to help it expand in the oven. {{ :recipes:no-knead_parchment.jpg?direct&200|}}
   - The video really helps to understand what's going on: https://www.youtube.com/watch?v=13Ah9ES2yTU
   - From NYTimes article: