I Made 3 loaves today! It came out great! 1)first loaf 100% whole wheat 2)second loaf 50% whole wheat ,50% all-purpose flour3)third loaf 100% all-purpose flour
They are beautiful breads. Tell us more about them. Did you strictly follow the NYTimes No knead Bread recipe or add your own twist? Great job!! weavershouse
I am new to No Knead Bread and tried the original recipe of Jim Lahey. Everything went as advertised when I added 1/4 tsp of yeast and vinegar. As a Chemical Engineer, I had a problem with the concept of mixing all the dry ingredients uniformly and then adding the water and vinegar. So I added the yeast to the room temperature water and stirred it until I had a colloidial mixture without any yeast visible on the top of the water. Then I added the 1 1/4 tsp of salt and 1 tsp vinegar to the water. They mixed uniformly instantly so now all I had to do was pour it in the dry flour.
I chose this method because it is difficult to uniformly mix the dry ingredients in the 3 cups of flour. If the yeast and salt are not uniformly mixed, the rise of the bread will suffer. When I used the yeast, salt and vinegar in the water method, the same amount of ingredients raised to the same volume in 6 hours rather than the 12 to 18 advertised in the Lahey recipe. This indicated that the ingredients must have been more uniformly mixed with the flour.
Continuing the experiment, I added only a strong 1/8 tsp of yeast to 1 tsp of salt and 1 tsp of vinegar to the water and everything slowed down to the Lahey recipe rate of rise. I have made several loafs now and like the longer rise time (12 - 18 hours).
This simplification to the Lehay recipe uses less ingredients and, for me, has made the same bread as the Lehay method.
Here is a look at the results.
are the sourdough?
I follow the NYTimes No knead Bread recipe and add my own twist
Makes one 1 1/2-pound loaf
3cups all-purpose or bread flour, plus more for work surface
1/4teaspoon instant yeast
1 1/4teaspoons salt
Olive oil, as needed
Cornmeal or wheat bran, as needed (optional)
1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready.
2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
4. After about 1 1/2 hours, preheat oven to 500°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.
1)first loaf 100% whole wheat
I use 3 cups whole wheat flour2)second loaf 50% whole wheat ,50% all-purpose flour
I use 11\2 cups whole wheat flour +11\2 cups all-purpose flour3)third loaf 100% all-purpose flour
Ifollow the NYTimes No knead Bread recipe
I hope that help
It's a fun technique, isn't it?
La Cloche works great for these breads ... I like to bake them (and others) directly on the hot baking stone with the preheated top of La Cloche. The bread are easy to transfer with the SuperPeel, even if they'd be rather sticky.
I would like to try your variation using whole wheat flour. Did you add more water and yeast?
I did add more water (1-2 tablespoons )and I did not add more yeast.
Nice look at the three variations.
I have only ever made 50-50 (AP and WW) with this technique.
Thanks for sharing the photos.
I have made the no-knead bread several times and LOVE it. My question is about the "crackling sound" that everybody says they hear when it is taken out of the oven during its cooling period. Why do I not hear it? If I put my ear right up next to the bread, I may hear an occasional, isolated cracking sound or two, but NOTHING like described by all! Why is this characteristic missing from my otherwise perfect bread?
Thank you. firstname.lastname@example.org
I made two boules of Cook's Illustrated No Knead Bread...Cranberry Pecan Variation...the recipe calls for beer...I changed the recipe and used equal parts beer and water...the flavor was outstanding!
Score and Spritz
Lid removed half way through baking
I'm still new at posting pictures...
Your loaves are beautiful, Lu!
I've made their recipe version of rye, and it's very good. I used a tablespoon of the KAF deli rye flavor.
Can you post the recipe, please? I've lost my copy.
Does the no-knead technique work for sourdough breads in which no instant yeast is added?
Quite well in fact.
The final proof tends to take a long time though, at least with a young starter.
DrPr, yes, and if you go to the breadtopia site there are videos and directions. I have used the no-knead method with sourdough, many times.
Lately, I have been using this method a lot with 100% home milled white whole wheat and 100% white whole wheat sourdough.
I am grinding my own grains and have had luck with the Bread Beckers recipe but have had trouble with sourdough.
Do you use a wet sourdough batter or a firm one? I have found recipes for both. Also, do you throw out all but 1/4 of the starter every time you feed? Seems like such a waste. Some sites tell you just to feed when you use, roughly replacing what you used.
Do you measure home milled flours the same as purchased flours. Do you weigh or just measure more a little more? I have read that you need to measure more because they are fluffier.
I'm a new home miller and fairly new to bread baking -- I'm sure you can tell.
Thank you for any tips you can offer. I have a starter that I made from pineapple juice as directed on this site.