• 430 g all-purpose or bread flour (405 und 505)
  • 390 g water, lauwarm
  • 10 g Salz
  • ¼ tsp instant yeast

Zusammengerührt.

Zeit0h2h4h6h8h10h12h
Uhrzeit8.30 am10.30h12.30h14.30h16.30h18.30h20.15h
Height (cm)3.8 cm4.4 cm4.7 cm5.7 cm6.9 cm7.3 cm7.7 cm
Volume (cm3)866 cm31003 cm31071 cm31299 cm31573 cm31664 cm31755 cm3
Aussehenflach, wenige Lufteinschlüssemehr Blasennoch mehr Blasen, auch obendeutlich mehr Blasen!sehr sehr viele Blasen, blubbert auch oben wie beim Kochenscheint schon wieder zu fallen. Sehr blasig!!blubbert wie verrückt, schön ziehig beim Ausschütten.

Zylinder ist oben 19cm, unten 15cm. Also kein Zylinder, sondern ein Frustum.

https://www.calculator.net/volume-calculator.html

https://www.calculator.net/volume-calculator.html?rconicalfrustumtopradius=9.5&rconicalfrustumtopradiusunit=centimeters&rconicalfrustumbottomradius=7.5&rconicalfrustumbottomradiusunit=centimeters&rconicalfrustumheight=3.8&rconicalfrustumheightunit=centimeters&conicalfrustum=Calculate#conicalfrustum

Initial dough volume (cm3)Final bag volume (cm3)Gas production (final bag – initial dough) (cm3)
866 cm31755 cm3889 cm3

http://ruthreichl.com/wp-content/uploads/2014/12/11376-no-knead-bread1

  1. 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.
  2. 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.
  3. 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.
  4. 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.