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Digital Subscriptions > Baking Heaven > May 2019 > NO-KNEAD BREAD

NO-KNEAD BREAD

This recipe by Bonnie Ohara will provide you with the simplest, most basic way to get a loaf of bread onto your table. If you have any issues, the handy guide on page 88 will help!

MASTERCLASS

TEMPERATURE CALCULATION

Use this example to find your desired water temperature.

Take the desired dough temperature:

75°F

Multiply that number by 3:

75 × 3 = 225

(This is because there are three factors: flour temperature, air temperature, and water temperature.) Determine the temperature of the flour and the air:

Flour temperature: 65°F

Air temperature: 65°F

Friction factor: 5 (This number will always be 5 for handmixed doughs.)

Take 225 and subtract the other factors to arrive at the desired water temperature:

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About Baking Heaven

The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!