Converting kneading recipe to no knead recipe
I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, let it rise for 2 hours, and then put it in the fridge as Gemma Stafford did for her cinnamon rolls? According to this question, someone made a no knead recipe out of a regular recipe without any changes other than letting the bread sit. Will this work or do I have to add more liquid? Thanks in advance!
Best Answer
I am not an expert by any means, but my understanding of the no-knead process is that it really is just TIME that makes all the difference. I do not think you would need to alter the amount of liquid in your recipe. The time is just for the yeast to do its thing and develop flavor in your dough. Kneading accelerates the process, but if you have the time to allow the dough to sit, you can achieve the same thing with less hands-on work.
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What is the difference between no-knead bread and knead bread?
The theory behind a no-knead bread is that there is more than one way to make gluten. If you have a wet enough dough (and you'll notice that no-knead bread doughs are very wet), the glutenin and gliadin are free to float around on their own, and left to their own devices, they'll form gluten on their very own.Why do some bread recipes not require kneading?
What is this? Long story short; Do not knead no knead bread, as the yeast content is greatly less than a regular loaf, and it will destroy the purpose of all of the long resting times.How an 'autolyse' kneads your dough for you
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Answer 2
No knead breads follow a high hydration recipe. The typical baker’s percentage for no-knead bread is 75% (meaning for every 100 g flour, you use 75g water).
Based on your recipe, i think it might have enough hydration to try the no knead option. I think you can try blending all the liquid ingredients (and also melted butter and sugar) and then move on to preparing your dough.
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