The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dan_olo's picture

Advice needed... my first 'no-knead' experience...

March 2, 2008 - 10:45am -- dan_olo

Hi Guys,

 

I am new to this site though not new to baking by any means.  Have been making my own loaves for several years but now want to give this 'no-knead' technique a go.  Does anyone have a simple basic recipe for a first-timer?  Any tips on how to go about baking my first 'no-knead' loaf?

 

Many thanks,

 

Dan 

jeffbellamy's picture
jeffbellamy

I got a comment asking what I meant by proofed Starter. What I mean is you take your sourdough starter out of the refrigerator and feed it and wait until it warms up and is frothy.

 

This assumes you have some starter and know what I'm talking about.

 

If you don't you can create your own starter but you should give yourself a couple of weeks to get it going.

 

You can buy sourdough starters online or you can get some free from Friends of Carl  

 

http://home.att.net/~carlsfriends/.

 

I just pulled some yougurt bread out of the oven (see attached photo).

 

I really didn't measure anything, I just poured the largest part of my starter which I've had out (not in refrigerator) for about a week (feeding it 2-3 times a day). I just started adding flour to it until it came together and estimated about how much salt it would take (never forget the salt).

 

I stuck it out in the garage at about 50 degrees to retard (slow down the rising).

 

My starter was so exuberant at being out of the refrigerator and being fed reguarly that it just about tripled in volume in about eight hours so I folded it to reduce the volume and stuck it in the refrigerator until morning.

 

It was back up to the same volume so I turned it out and formed it on a floured board. I didn't want to wait while it got back to room temp (I was a little worried I'd over proofed it) so I stuck it in a cold cast Iron dutch oven and stuck it in a cold oven and baked at 350 degrees for a hour then checked on it.

 

As expected it had taken this opportunity to rise but had not started to brown at all so I set the oven for 450 degrees and gave it andother 30 minutes.

 

http://i12etu.com

jeffbellamy's picture
jeffbellamy

 3 c. proofed starter1 cup plain yogurt2 tsp salt4 cups bread flour

Tangy Yogurt Bread: 

http://i12etu.com/2008/02/tangy-yogurt-bread.html

 

3 c. proofed starter

1 cup plain yogurt

2 tsp salt

4 cups bread flour

 

http://i12etu.com/2008/02/tangy-yogurt-bread.html 

 

 

mcs's picture

Portuguese Sweet Bread - video

February 2, 2008 - 8:58am -- mcs
Forums: 

Hey there everybody. I just made this baking video http://youtube.com/watch?v=QfaXbn5HpAY and put it up on YouTube - a little blurry, but I'll try putting a clearer version on our bakery site later. It's a 'how to' without the commentary (if a picture is worth a thousand words, then a video must be worth...). Anyway, let me know what you think, and if you'd like any other topics addressed in my future videos. The next one will be on kneading and folding whole wheat dough. Thanks!

ehanner's picture

Lunch in Afghanistan

January 29, 2008 - 10:22am -- ehanner

As some of you will remember, I shipped a care package to a family member who is serving his 4th tour in the Middle East that included rye bread. The idea was to send the components to have the men be able to have a ham and cheese sandwich with all the fixings. There was much discussion about the best way to ship the Sour deli style Rye bread. In the end I bucked up and tried everything, not wanting to put all my eggs one basket. I made 3 loaves to be shipped in a paper bag wrapped loosely in plastic and I made 4 loaves sealed then puncture the seal in plastic.

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