Originally Posted by
farmquilter
would you give more details/amounts on this, if it is for your no-knead bread:
My basic recipe is
unbleached flour
salt (don't mix salt with the yeast)
warm water (112 degrees)
yeast
Mix, knead, rise. Deflate, shape, bake.
I have been making bread for years so it's hard to detail in writing. I don't measure anything but the yeast and salt. I know by sight and feel how much water or flour that needs to be added. I like a wet sticky dough for first rise. I make a starter of the ingredients (except salt) first and let that sit for a few hours or a day and add to that to make my dough. There are many basic bread how tos online to get you started to being a good breadmaker.
Baking bread without salt results in very disappointing tasting bread to most.