The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

NO-KNEAD

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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.

JoeV's picture

Sourdough Whole Wheat No-knead Cinnamon bread

January 31, 2012 - 4:03pm -- JoeV

I had a taste for cinnamon bread, and I had just finished a two-day feeding of my starter. So I just improvised a little from the standard no-knead formula and came up with this handsome fellow. The smell was magnificent as it was baking, and this loaf had an 18 hour fermentation.

Baked in my oblong cloche

sadears's picture

Optimum temperature

December 16, 2011 - 5:17pm -- sadears
Forums: 

After several nasty results years ago, I attempted yet again to bake a decent bread. I have had massive success...

I use a very wet dough and bake at 425 degrees for 30 minutes, then turn it for another 15-20 minutes.

Just one problem...

Obtaining the optimum temp of 200 degrees.  I do one of two things...take it out about 198 degrees, or leave it in for what seems forever and if I'm lucky it reaches 200 degrees.

What should I do...lower the temp for longer or raise it.

 

JonnyP's picture

Kefir Sourdough Starter: initial observations and concerns

July 4, 2011 - 10:53pm -- JonnyP

Here is my experience with kefir as a component used in sourdough bread making.

Summary:  When adding kefir milk/curds/whey to my typical slow-ferment (no-knead) bread dough recipe, I find the quality of the gluten to be degraded: the dough tears more than stretches compared to if I use plain water instead. I suspect that proteases present in the kefir are cleaving the gluten strands.

BostonMaria's picture

No-Knead whole wheat and flaxseed

March 10, 2011 - 12:51pm -- BostonMaria
Forums: 

Hello everyone -


I took Lahey's No-Knead recipe for Pane Integral, and experimented with it a little bit. I used 2 cups of whole wheat and 1 cup bread flour and 1/4 cup of flax seed. The water, salt, and yeast amounts are the same.


Everything looked pretty much identical to the 100% bread flour recipe, but when I baked it in the Dutch oven the center of the loaf is sunken. The taste is and the crust is crunchy, but I'm not sure why the center of the bread didn't rise (or maybe it fell?).  Any ideas?

BostonMaria's picture

Rosemary flavor in a no-knead

March 10, 2011 - 7:46am -- BostonMaria

Hi everyone -


I've been lurking here and there, maybe with one or two posts, always AMAZED by what I see! I'm very new to breadbaking, but I find it pretty addictive.


I stirred some fresh rosemary into the Lahey no-knead basic recipe. It looks and smells delicious, but I'm suspecting that there will be no rosemary flavor. Is there a suggestion on how to infuse more taste into the recipe? Is there a way to use rosemary-infused oil?


Thank you!

winestem's picture

Now that I've got "spring" how do I get big air (holes)?

December 27, 2010 - 8:29am -- winestem

Thanks to the answers on this board, I've now got loaves that are looking and tasting wonderful! I'm making Tartine-type bread and no-knead bread with my wild yeast. But, never content with the status quo, I'd like my crumb to be airier, with bigger holes. Any suggestions?

Mary Clare's picture

When to take lid off no-knead bread?

November 12, 2010 - 11:24am -- Mary Clare
Forums: 

Hello all,


I tried my first no-knead bread in a Calphalon Dutch oven.  This is truly EASY bread! I didn't want a large loaf, so I made it cut the recipe (King Arthur) by 25%, and I wondered.... how do you know when to take the lid off?  


I'm thinking that once the bread (any kind, not just "Dutch oven" bread) reaches full size, additional steam just toughens the crust.  Is this right?


The top of the bread has a 'shiny' look to it and didn't get very brown, even though the temp was over 205 F.  Perhaps the lid was left on too long?

Stephanie Dammer's picture

How do I improve Oven Rise for my No-Knead, Sourdough loaf?

July 24, 2010 - 6:16pm -- Stephanie Dammer


Hello there!


My name is Stephanie and I've been quietly observing this website for a couple weeks now. I love this forum!


So here is my dilemma: I am not getting the kind of oven rise everyone else keeps talking about so I'm going to include some pictures and explain in detail the method I have been using and hope some of you wonderful, experienced bakers can point me in the right direction!

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