{"id":6026,"date":"2019-02-28T10:26:40","date_gmt":"2019-02-28T09:26:40","guid":{"rendered":"https:\/\/www.bakinglab.nl\/?page_id=6026"},"modified":"2022-06-29T11:13:37","modified_gmt":"2022-06-29T10:13:37","slug":"workshop-flour-bag","status":"publish","type":"page","link":"https:\/\/www.bakinglab.nl\/en\/workshop-flour-bag\/","title":{"rendered":"Basic recipe"},"content":{"rendered":"\r\n<p><strong>Recipe in a nutshell<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Put flour (300 gram, pinch of yeast, 6 gram of salt in a bowl)<\/li>\r\n<li>Add 210 ml warm \/ lukewarm water to the mix<\/li>\r\n<li>Mix it well (you don&#8217;t have to knead it)<\/li>\r\n<li>Let it ferment for about 12 hours (room temperature) (closed container, prevent it form drying out)<\/li>\r\n<li>Stretch &amp; fold twice. Do this preferably at least twice with a break of 30 &#8211; 60 min at the end of the day. More stretch and folds will improve the dough structure further.<\/li>\r\n<li>Do a poking test, is the dough springy, alive?<\/li>\r\n<li>Let the dough proof after the last stretch and fold for at least 30 to 40 minutes at room temperature, place the dough in a closed container in the refrigerator.<\/li>\r\n<li>Bake it in a hot oven (closed Dutch Oven, about 230 \u00b0 C, 35 minutes) the next day, the cold dough can go directly into the hot pan + lid.<\/li>\r\n<li>Remove the lid after 10 or 20 min so that the crust can form (let steam escape)<\/li>\r\n<li>Allow the bread to cool outside the oven for about 1 hour before tasting it<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><strong>Additional context<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li><a href=\"https:\/\/youtu.be\/13Ah9ES2yTU\">Video: No\u00a0knead\u00a0bread New York times\u00a0(Eng)<\/a><\/li>\r\n<li><a href=\"https:\/\/www.youtube.com\/watch?v=7dXBt4bR92k\">Video: No knead bread (NL)<\/a><\/li>\r\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/No-knead_bread\">More information on wiki<\/a><\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p class=\"has-background has-very-light-gray-background-color\"><strong>Old &#8211; stale &#8211; bread?<\/strong><\/p>\r\n\r\n\r\n\r\n<p>Use water and rehydrate your bread and bake it again briefly in the oven. Or use <a href=\"https:\/\/www.bakinglab.nl\/the-value-of-old-bread\/\">old bread to improve your next baking!<\/a><\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Recipe in a nutshell Put flour (300 gram, pinch of yeast, 6 gram of salt in a bowl) Add 210 ml warm \/ lukewarm water to the mix Mix it well (you don&#8217;t have to knead it) Let it ferment for about 12 hours (room temperature) (closed container, prevent it form drying out) Stretch &amp; [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[53,107],"tags":[],"class_list":["post-6026","page","type-page","status-publish","hentry","category-e-learning","category-school"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"en","enabled_languages":["nl","en"],"languages":{"nl":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/6026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/comments?post=6026"}],"version-history":[{"count":27,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/6026\/revisions"}],"predecessor-version":[{"id":18194,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/6026\/revisions\/18194"}],"wp:attachment":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/media?parent=6026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/categories?post=6026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/tags?post=6026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}