The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Trying a white no-knead bread

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MaximusTG's picture
MaximusTG

Trying a white no-knead bread

So I wanted to try a no-knead bread again;  Just very plain and simple. Just white wheat flour, water, salt and some yeast. 
1 kg total dough weight, 70% hydration. About a 1/4 tsp of IDY and 12 grams of salt. 

Just mixed it all together and left for a night. Then did some S&F and left to proof. First time in an oval banneton, second time in a round banneton (though that one was a bit too big for the amount of dough).

After proofing I turned on a shooter, slashed and baked at 250 degrees C. 

First version was nice, but the second one got a much more open crumb. I guess because it got a more heaped 1/4 tsp IDY, and fermented a bit longer for the first proofing. 

Oval version:

 

Round version:

 

 

All thumbnails are clickable.

Comments

dabrownman's picture
dabrownman

and have to be tasty.  No muss no fuss bread that looks and tastes this good is why this method is so popular!  I think we will try it with a SD  whole grain bread and see how it turns out.

Happy baking

Floydm's picture
Floydm

Those looks great!

MaximusTG's picture
MaximusTG

Thanks for the nice comments! I think I'll be introducing some more whole wheat flour into this mix next :). And the nice thing is I baked this with a easily available brand of flour, from the local "Albert Heijn" supermarket. It is -reasonably-  difficult to get a reliable source for good strong flour here in the Netherlands. Most packages of flour also don't list the type of the flour. This is so-called "Biologische tarwebloem" - "Biologically produced wheat flour". They normally do list protein per 100 g of product, which this flour lists as 10 g, or 10% if you will. But seeing how easily it absorbed up to 70% hydration, and gave a nice strong dough leads me to believe that that amount is an estimate at best.

Odrade's picture
Odrade

Nice breads. The patent from AH is of good quality for developing crusts it has 11.5g protein. Also I get manitoba flours from de ZuidMollen which is around 15g protein and use it in full or mix it 50:50 with AH patent.