Experimenting with No Knead recipe

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LadyCook61

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I just baked some delicious No Knead breads. This one has 1 cup semolina flour, 4 cups bread flour and one cup All Purpose flour, one cup of dry milk ( not the non fat kind ) sea salt and yeast. I free formed it , meaning I use a jelly roll pan and shaped it in batard sized loaves. It is tasty with Italian butter. :chef:
 

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Sea salt is a very flavorful addition in my opinion. I might try this one, not that I mind kneading but since I have learned how to bake bread its something new to try!!!
 
I just baked some delicious No Knead breads. This one has 1 cup semolina flour, 4 cups bread flour and one cup All Purpose flour, one cup of dry milk ( not the non fat kind ) sea salt and yeast. I free formed it , meaning I use a jelly roll pan and shaped it in batard sized loaves. It is tasty with Italian butter. :chef:
We've had good results with a 1:1 ratio of semolina to bread flour. The semolina seems to work best in a wet dough that is cold fermented for at least two days.
 

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