The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

NO-KNEAD

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?

moldyclint's picture
moldyclint

So , I finally have one I want to share in my first post!  I have only been baking steadily for a couple of months now, and since I successfully captured some wild yeasties, have been using them exclusively.  I have also tried to simplify things as much as possible, hence have tended to keep my sourdough starter roughly the same hydration as my final dough.  As I have a regular day job, but don't want to limit my baking to weekends, I have been working on a means of fitting my baking into a regular day's schedule, and have come up with a technique that seems to work for me (made specific for this loaf):

The night before baking, I take the ~1 cup of starter that I have in my fridge out, and add 1 cup flour, 1/2 cup water and ~1/3 tsp salt.  I typically use rye or whole wheat, but this time I used organic spelt (the existing starter was ~80% spelt, 20% AP).  Mixed alltogether and left on the counter overnight.

Morning, 5:45am before going to work, added 3 cups organic AP flour, 1 1/2 cups water, 1 and a bit tsp salt.  Mixed together, and put down in the basement where it is a bit cooler.

Went to work.  Returned ~5:00pm.

Had roughly doubled.  The challenge has been to find a spot in the house that is the right temperature to leave the dough all day.  This has been a cool spring, so some days the basement is too cold, and I get almost no rise. Recently it has been a lot hotter, and I can get over-fermentation.  This still to be refined.  Nevertheless, today things worked out perfectly!

Cut ~1/2 cup of dough off to save as my next starter, stretched/folded/rested/formed a boule and let it sit in the colander for a couple hours to proof.  Next used the handy cast-iron dutch oven method, and results were most satisfactory.  The starter got fed (tripled) and immediately put in the fridge.

I have varied quantities of starter from batch to batch, and this quantity (~1 cup doubled the night before and then more than doubled the next morning) has given me the best flavour yet!  Not so sour that the wife won't eat it, but not as lightly-flavoured as I have been getting with half the quantity of starter.  Mmmmm.

semi-demi-spelt sourdough

Bit of an explosion on the crust, despite a cramped (as it was in the dutch oven) slashing with my handy straight razor.

 

varda's picture
varda

Until I found this site, I had never heard of spelt much less cooked with it.   Today's entry in my seven breads in seven days self-teaching event is a multigrain batard with spelt.   I made this using (slightly modified) no-knead methods.   This loaf lost its shape a bit while baking and looks like a boule from one side and a batard from the other.  

Here is the formula:

225 g bread flour

30 g spelt

20 g whole wheat

25 g rye

210 g water

3/4 tsp salt

<1/4 tsp yeast (less than 1 gram so hard to measure)

Night before mix all ingredients and leave in bowl on counter.   In the morning stretch and fold in the bowl.   When the dough has risen again and looks like it's about to collapse but hasn't, scrape out of bowl onto lightly floured counter.   (Times respectively for these steps 12 hours and 3.5 hours.)   Pat into ball and let rest for 10 minutes.  Shape into a batard.   Place on board sprinkled with cornmeal.  Let rise until double and/or fingertip impression remains.   (Note - I let this go until it was well past double and dough was still springing back.   Finally after 2.5 hours I decided not to risk letting it overproof and popped it into the oven.)   At least a half hour prior to baking preheat oven and stone to 475.  Score.  Place loaf on stone and cover with a lid (I used the bottom of a metal roasting pan.)   Bake for 20 minutes covered, then remove the cover for the last 15 minutes.  

Any tips on how to do this better for this or the other breads I posted yesterday and the day before are humbly requested!

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