The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

King Arthur Flour

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MANNA's picture

KAF, No-Knead Harvest Bread

January 23, 2013 - 5:35pm -- MANNA

Decided to give the KAF no-knead harvest bread recipe a try. I had the bread in their cafe when attending a class and enjoyed it very much. Hoping this recipe tastes like the loaf I had.

http://www.kingarthurflour.com/recipes/no-knead-harvest-bread-recipe

My bread all mixed according to the recipe and rising on the counter overnight.

PMcCool's picture
PMcCool

Although my posting has been erratic, baking has continued at a fairly steady pace.

The Saturday of the Easter weekend, I baked Beth Hensperger's Sweet Vanilla Challah from her Bread Bible.  It is a favorite of my older grandson and we took a loaf with us for dinner with he and his parents.  I've blogged about it previously.  By the way, if any lasts long enough, it makes some of the best french toast, ever!  The turban shape is still a favorite of mine for its elegance and simplicity:

I also baked some honey whole wheat bread that same day for sandwiches:

This weekend, I managed to squeeze in a pain au levain with whole wheat, from the King Arthur Whole Grain Baking book.  One loaf was served at dinner with friends today and one went home with them (along with a bunch of hostas that were getting too big for their growing area.  Loaf:

Crumb:

I had elected to do some kneading for the dough, followed by a single stretch and fold about 45 minutes into the bulk ferment.  My rationale was that I wanted a finer, rather than more open, crumb.  It worked.  Other tweaks included bumping up the quantities by about 40% to achieve slightly larger loaves and using an autolyse of nearly an hour, which is longer than mentioned in the formula.  Otherwise, I hewed to the directions and was rewarded with some bread that is pleasing to the eye and the tongue.  

Paul

LT72884's picture

King arthur flour

December 27, 2010 - 12:46am -- LT72884
Forums: 

I found a store about half a mile from my house that caries King arthur AP and 100% red wheat flour for 3.16$ per 5lb bag. Is KA a good brand? should i replace my Goldmedal AP flour with KA flour? I follow the Artisan bread in 5 a day and healthy bread in 5 a day, but i have been using goldmedal for this process. Will the red wheat KA flour work as a replacement for goldmedal whole wheat?


 


thanx guys


 


Matt

laceyloo's picture
laceyloo

Hi Everyone!


My name is Lacey and I've got a three year old daughter (Gracie) that has a wheat allergy. I've been experimenting with sprouted wheat flour and no knead baking for about six months now and to be honest haven't had much luck with it. I don't know technical baking terms, but sprouted wheat flour seems to come out more dense than when I make the same recipe with regular un/bleached bread flour. I'm talking no bubbles inside, thick thick crumb on the outside, etc. Kindof blah tasting. And frankly, that stuff is expensive. We're talking $4 for 1 lbs, when you can get 5 lbs of king arthur for the same price. So there've been some major disappointments along the way. but now I'm experimenting using other flours and have had some luck in the baking front.


I bought myself Jim Lahey's book about No Knead baking for Christmas. He is my own personal baking God. I've made some Stecca baguettes last week using organic amaranth flour and king arthur flour. And today I baked my carrot juice bread. The smell was amazing! I haven't cut it open yet  but it is singing like songbird and that is a good sign. Here is the result:


 


No Knead Carrot Bread


 


Recipe:


3/4 cup organic amarathn flour


2 1/4 cup king arthur bread flour


1/4 tsp instant yeast


1 cup freshly juiced carrot juice. (I did this using my newest gadget - Jack La Lanne juicer) It took a small bag of carrots to make this much.


1/2 cup water, plus some if needed


1 1/4 tsp salt


~1/2 cup or more chopped dried cranberries. I didn't measure them out.


~1/2 cup chopped pecans. Again, didn't measure. I eyeballed it.


wheat germ, sunflower seeds and more flour


 


Combine flours, salt and yeast together. Add in carrot juice and water. Mix with a wooden spoon. Add pecans and cranberries. Dough should be really sticky to touch. Scrape stuff off side of bowl back into the dough. Cover with saran wrap and a thick kitchen towel and store in a warm place for 12-18 hours. On a well floured surface, dump and scrape out dough and fold over on itself several times until you form a ballish shape. Coat a tea towel with wheat germ, sunflower seeds and flour enough so the dough won't stick. Place dough seem side down in towel and cover up to let rise for another hour or two. Once dough has risen enough to hold a finger imprint - heat oven to 450 and place your 4-5 qt stock pot with lid in oven to heat up. Once oven and pot is completely heated pop dough in pot, cover and bake for 20 minutes. Take lid off and bake until brown and golden, more if you want a thicker crust.


Take out of oven, place on cooling rack and let it sing away. And wa-la. Delicious and healthy bread!

wally's picture

My Excellent Adventure at King Arthur Flour

July 27, 2009 - 3:00pm -- wally

In response to a prior post where I mentioned my recent experience at King Arthur Flour, David (dmsynder) kindly suggested a fuller account of the class, and was even kind enough (at my urging) to provide a list of topics I should include. I've attempted in what follows to touch on all of them, if in revised (and perhaps stream-of-consciousness) order.

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