All about no knead bread + guide to all the shapes!
Hey! Could I ask what type of tin you used? Looks like a 12 hole muffin tin? I may be incredibly incorrect 😅
Hi hi! I'm in the middle of my second attempt on these buns, but have found that when using the no-knead method, my dough seems to overproof quite quickly, leaving the dough with that signature sour, alcohol-y taste. I find this smell seems to set in soon after I put the dough in the fridge after rising at room temperature. Is there any way to save my second batch, or prevent this from happening on my third try?
How difficult will the dough be to make by hand rather than kitchen aid?!
Salivation stations! Is the weight for the apples prepped or unprepped? And do they need peeling as well as the core removed? Thanks so much 🧡
Nicola, can I ask which shape you did yours,? I love the style of those ones in the close up photo, but I can’t work out which style of shaping it was out of the options
these look so amazing! I have a general question: are all the oven temperatures in KP recipes implicitly fan assisted? thanks xx
I cannot wait to try this ❤️
Hu Nicola, thank you for your recipes. Everything is so well explained! Have you tried to do the cardamom buns? I am trying to get the most balanced cardamom butter combination. :)
Hi Nicola, thanks for this recipe and technique, I learned a TON. Just an FYI for everyone—i froze a few after shaping and then when i needed one (or more) I defrosted and proofed and they came out perfect. I even took a few a little farther in the oven—bien cuit so to speak! Altogether outstanding!
Hello. I really want to make this dough in my mixer, but I also want to be able to eat them in the morning tomorrow (can be very late in the morning) - so can I put the dough in the fridge overnight so that I am partway there when I wake up tomorrow, or does this only work for the no knead method? Thank you