The Baker's Hotline

September 29, 2016 at 1:45pm

In reply to by Constance (not verified)

Constance, we're glad to hear you're eager to give this recipe a try. The recipe accounts for the addition of vital wheat gluten — simply use the amount of water given in the recipe.

You can use a Dutch oven to bake your bread if you like. Simply let the shaped loaf rise right in the Dutch oven. If your Dutch oven can go into a hot oven, you're welcome to pop it right in when the oven is hot and add about 10 minutes to the baking time. Or you can put it in a cold oven, turn the oven on when the dough has almost risen fully, and then bake for about 20 minutes. We hope you love this version of the recipe just as much as our classic No-Knead Crusty White Bread! Kye@KAF
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