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No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the crust by baking the bread in a Dutch oven or other covered vessel. ==Method== According to one version of the method developed by New York baker Jim Lahey, as described in his book ''My Bread'', one loaf of the bread is made by mixing three cups (430 g) flour, 1¼ teaspoon (8 g) salt and ¼ teaspoon (1 g) instant yeast with 1½ cup (345 ml) cool water to produce a wet, sticky dough. : The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface and allowed to rise, covered, for another hour or two. It is then dropped in a pot that has been preheated in an oven at . The bread is baked in the covered pot for 30 minutes and, with the lid removed, for another 15 to 30 minutes until the crust is a deep brown, then removed from the pot and allowed to cool for an hour. The method uses a long rise instead of kneading to align the flour's gluten molecules with each other so as to produce a strong, elastic network, which results in long, sticky strands. The automatic alignment is possible because of the wetness of the dough, which makes the molecules more mobile. Wet doughs, which use a weight of water of about 75% that of the flour, require more salt than conventional doughs, about 2% of the flour weight. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「No-knead bread」の詳細全文を読む スポンサード リンク
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