Hi Jo-Anne, you are correct in observing that many no-knead recipes contain a little extra water, which helps make gluten-development occur more easily when kneading isn't part of the equation. Exactly how much extra water to add is a trickier question and will depend on the hydration percentage of the original recipe, the flour(s) called for, and the type of bread you're making. It will probably take some trial and error to figure out exactly how much extra water works best in your recipes. Enriched doughs that you plan to refrigerate may need little to no adjustment in hydration, while many no-knead artisan bread recipes have a hydration percentage that is between 71-75%, or even higher. Often the salt content is slightly higher in this type of recipe as well (2-3% of the flour weight). 

• Reply