I've been skeptical of the 'no knead' recipes circulating online. Kneading dough causes intricate gluten chains to form, which gives bread it's springy, rich texture. After several sources that I trust praised the no-knead technique I figured I'd give it a try, and I'm happy that I did.
Carbs-per-gram ratio: 0.5035
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.
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