a package of yeast is usually 7grams which is 2 teaspoons.
No-knead Bread Recipe (NYT)
3 cups all-purpose or bread flour, more for dusting
1 5/8 cups water
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
This went well. I let the first rise go from 4pm till 11am. Doing it again, I would go for a full on 20-24. As I did, it was a bit dense, but still pretty tasty.
Roberta's Pizza Dough (NYT)
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Bread Pretzels / Sticks (The Joy of Cooking)
1 cup of water; 105-115 F
1 Package of active dry yeast (7g roughly?)
1+1/2 cups of all purpose flower.
2 tbsp soft butter
1/2 teaspoon salt
1 tbsp sugar.
5 tsp baking soda.
Combine in a bowl: 1 cup of warm water and yeast.
Once yeast is dissolved add 1+1/2 cups of flour, butter, salt, and sugar.
Beat for at least 3 minutes.
Stir in 1+1/4 cups of flour
Knead until dough loses stickiness. Let rise in covered greased bowl until doubled.
Punch down dough and divide into 12 pieces.
Using your palms, roll the dough into 18-inch lengths, about a pencil wide. Try and taper the ends.
Loop into a twisted pretzel shape. Place on a greased baking sheet and let rise until about double size.
Preheat oven to 475. While oven heats, prepare a boiling solution of 4 cups of water and 5 teaspoons of baking soda.
Using a slotted spoon, lower the pretzels into the water about 1 minute each, or until they float to the top. On taking out a pretzel, put it back on the greased sheet, sprinkle with salt and bake for about 12 minutes.
Challah bread (The Joy of Cooking)
2 Packets of active dry yeast (4 teaspoons)
1 tsp sugar
6 cups of flour
1/4 cup water (105-115 F)
1 tbsp of salt
1/4 cups shortening or oil
3 tbsp of sugar?
Combine packets of yeast with 1 tsp of sugar and 1/4 cup of warm water.
In a large bowl, add 6 cups of sifted flour and 1 tbsp of salt
make a well in the flour and pour in the yeast mixture. Combine.
Add to the mixture, 2 cups of warm water, 3 slightly beaten eggs, 1/4 cup of vegetable shortening or oil, 3 tbsp of sugar.
Beat well until a ball of dough is formed.
Put dough on well-floured board and knead for about 10 minutes, until smooth and elastic.
Place in a greased bowl and cover and allow to rise until doubled in size (about 1 hours).
Punch down dough and divide into two sections. Knead both for several minutes.
Make the braids: cut each section of dough into 3 parts and roll between hands or on a board into long tapered cylinders.
Using the three ropes of dough, lay them side by side on a greased floured sheet. Braid them loosely from center to end. Repeat with the other three ropes of dough.
Finish the ends by tucking them under.
Cover and let rise until almost doubled in bulk.
Brush tops with egg wash (1 egg yolk diluted with 1 to 2 tbsp of milk or water)
sprinkle with poppy seeds.
Bake for 15 minutes in the oven at 400 degrees.
Reduce oven head to 375 and bake about 45 minutes longer.