2 1/4 tsp sugar with
1 cup lukewarm water (~100°F or 38°C) &
1/2 cup buttermilk (I used low-fat)
I sloshed this around a bit with a wooden spoon and then added:
3 1/4 cups unbleached all-purposed flour (KAF brand)
these no-knead doughs to be pretty wet, but this one
actually needed a couple extra teaspoons of buttermilk
to make the dough moist enough to mix in the last
bit of flour. After a 2 1/2 hour rise on the counter, into the fridge it went to develop flavor and gluten over the next couple days.
On Wednesday I took my bucket out of the fridge, dusted the surface of the dough with a little flour and cut off and piece I thought looked like 1 1/2 lbs. It was odd that I was expecting to have ~ 2 1/4 lbs of dough, but found that I only had ~ 1 3/4 lbs of dough, so I didn't have any extra dough to play with later. Oh, well.
Using a floured rolling pin, I tried to roll the dough out into an 8 X 16
Thank you for visiting my blog for BBD#38, and make sure to stop by Cindystar to see what others made for this no-knead festival roundup!