I am a 'dough- kneading' person. Kneading is therapeutic and has worked well for me. Ofcourse some of the bread went straight to the garbage, but I definitely believe that kneading is good. Its like bonding with the food you are making, adding love or taking out the anger when the world is against you or whatever you feel while kneading. So for this reason alone, I have never ever tried the no-knead breads or the ABin5 breads. Ofcourse its another fact that I feel scared and jinxed while attempting these breads and am always low in confidence when bread baking comes. And the first attempt at a no-knead baguette was a failure.I might have added more water or whatever as I ended up with a very sticky dough,which I simply scraped into a loaf pan and baked after it doubled. This one a second attempt adapted /halved from here came out much better than expected.
All Purpose Flour: 1.5 cups + more for dusting
Salt :1/2 tsp + 1/8tsp
Sugar: 1/4 tsp
Olive Oil: 2 tsp
Instant Yeast:1/8 tsp
Tepid Water: 3/4 cup
Cornmeal/Semolina : for dusting
Mix together the dough ingredients from APF to tepid water together with a ladle/wooden spoon to get a soft and sticky dough.Cover with a plasticwrap and let it sit for atleast 12hours in a warm spot. I went for about 18hours. By this time it had expanded/spread and turned little bubbly.
Line a baking sheet,optionally grease it with oilspray and sprinkle cornmeal/semolina onto it. Heavily dust a counter with flour and using the wooden spoon scrap the dough onto it. Flour you hands and dust the top of the dough with more flour. Shape it into a square and using a knife /pizza cutter cut it into 4 pieces. Using more flour shape each piece into a round and keep it on the baking sheet seam side down. Sprinkle the top of the rolls with more flour and cover with a plastic wrap or dry towel. Allow it to rise /double for another hour.
Mine actually expanded sideways than the upwards growth!!.Well, using a knife,make an incision on top of each roll (or bun whatever you call it) and bake in a preheated oven at 218C /425F for 35 minutes or till the tops brown.
The baking collage ...
The original recipe called for a pan of water to be placed in the oven while preheating and also baking .This is to create a steam effect and helps to obtain a hard crusty bread. My OTG is smaller than the normal oven and so I used the sprinkling method to get the same result.
I preheated normally at 218C/425F. Before putting the rolls in the oven,I sprinkled little water on top of them. Placed them inside and let them cook for 5 minutes after which I sprayed/sprinkled water inside the oven atleast 4-5 times. The rolls were done by 28 -29 minutes.
Take out the rolls and keep them on wire rack.Cool completely before consuming.
The rolls turned out good.They had a hard crust and soft crumb. They are perfect for sandwich- they were hard enough to hold the ingredients and can also soak the liquid/juices but they did not turn soggy or break apart. One was consumed as such by my daughter (she is a picky eater and loves breads fresh from the oven!) warm from the oven.Other I slit into two and served as sandwich. They can mop up any gravy or soup as well.