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Submitted by JoeV on October 24, 2009 - 6:51am Sourdough No Knead breadHere are two no knead loaves baked in an oblong cloche. Both were made using the same reipe, using 1/4 Cup of sourdough starter in lieu of 1/4 t of instant yeast. The difference is in the fermentation time (12 hours for the first and 16 hours for the second), and the resultant "explosion" of the crust with the second loaf. Has anyone else seen this type of reaction when Iusing sourdough starter? I do not get this reaction when using commercial yeast and varying the fermentation time as earlier described. The flavor is magnificent, by the way.
Yesterday's loaf with 12 hour fermentation.
Here is today's loaf with 16 hour fermentation. It's too hot to cut into, but I'm sure the crumb is very open.
Check out the shine inside of the split. Is this the sugars carmelizing when the lid was removed? The crumb in yesterday's loaf had a sheen to it in the air holes.
Submitted by mrosen814 on October 11, 2009 - 9:54am No Knead CiabattaUsing the “no-knead” method, popularized by Jim Lahey of Sullivan Street Bakery, I went for a ciabatta this weekend. There were a few adjustments I made to the recipe:
Overall, I was pleased with the results. The crumb had a nice open structure, with uneven holes throughout. The crust was a bit thinner than I expected, and was hoping for a bit more oven spring. :)
Submitted by wetodit on July 8, 2009 - 8:43am no-knead bread is spongyHi all, For the last few months I've ventured into the land of no-knead bread as per the NY Times article and recipe. I had tried the bread in the past and thought it was easy and delicious! Now that I've been making it regularly for the last 2 months or so, I still haven not figured out why it turns out so spongy. It has great flavor and the crust is great, but it's a bit soft in my opinion. What can I do to make it a bit more hardy? I have modified the recipe but haven't found the cause (added flour, used less water, added butter, added/removed sugar & salt, changed baking time and temp). I think it may have to do with the fact that it's just sitting around so long. Does that make sense?
Submitted by taurus430 on April 11, 2009 - 1:39pm No Knead CiabattaI've been making no knead breads and started using that method for ciabatta. I do however like adding non fat dry milk powder to my ciabatta dough. Can I add this when mixing, and keep it out 18 hours? Some recipes for ciabatta are 2 steps, adding other ingredients on day 2 and mixing. I want to avoid the second stage of using a mixer. Rob
Submitted by cogito45 on March 16, 2009 - 12:06am Lousy productI decided to try no knead bread and found the perfect covered pot at Goodwill - heavy, fired clay with a gorgeous cobalt blue glaze outside and creamy white inside, for $8.50. I noticed and bought a new product at the supermarket - Crisco non-stick spray with flour. I sprayed the inside of the pot and pre-heated to 500 degrees. When I opened the oven and took off the lid, black smoke poured out of the pot, and left a glaze-like brown residue on that beautiful white surface. So I called thir toll-free customer service number and complained. They finally agreed that the can said "for all types of baking", and that their own research showed that 400 degrees was the uppeer limit. They are sending me a check for $20.00 Submitted by cogito45 on March 6, 2009 - 7:07pm The proper pot for no kneadI just bought the most beautiful covered pot and am about to make no knead bread. Possible problem: the diameter of the pot at the lip is 3/4 in. less than down below. How will I get the bread out? Can I succesfully let it cool in the pot, and will the bread shrink when cool? If letting it cool in the pot is o.k. but it won't shrink, how about cutting it into pieces while still in the pot? All ideas will be much appreciated. Submitted by Traci on October 9, 2008 - 5:17pm Bake times for smaller loavesHi, I have only just started baking. I've made the no-knead bread and really like that. However its really, really large for one person. If I want to split the recipe in two and make two loaves how I should adjust the bake times to still get the same results of a crispy, crackly crust and nice soft inner part? Also, is there anything I'll need to do differently with my dutch oven? Thanks in advance!
T Submitted by marcsababa on April 8, 2008 - 3:24pm One stage sourdough bread made the best whole wheat sourdough bread !! But how can I make it a little less sour?I found this recipe here on the boards. It was called Sourdough Guy's one stage sourdough bread. I used the exact quantities given with whole wheat. It requires so little labour and it actually allows you to soak your flour for long enough that I think it must meet the requirements of the Nourishing Traditions cookbook, but it produces a loaf that is incredibly light. I am so happy because I have been trying to make the healthiest bread possible out of wheat flour and yet I wanted it to be light for sandwiches and buns.
My one problem now is that it is quite sour. My husband loves it and I think we will get used to it, but is there a way to make it less sour?
Jeff Hertzberg's Deli-Style RyeJeff Hertzberg, the co-author of Artisan Bread in Five Minutes a Day writes in his introduction that the quest for an authentic deli-style rye bread like what he grew up eating was what started his obsession with bread baking. The result is an extremely tasty rye bread that even the most inexperienced baker ought to be able to bake successfully. |
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