The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Bread

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RichmondJim's picture

Inexpensive alternative for a Le Creuset dutch oven / $45 today only!

September 6, 2010 - 8:59am -- RichmondJim

For those of us looking for a less expensive alternative to the Le Creuset cast iron dutch oven, the folks at sellout.woot.com are offering the Cuisinart CI670-30PC 7 Qt. Enameled Cast Iron Casserole with Lid for $39.99 plus $5.00 shipping & handling. This offer is good TODAY ONLY (Sept. 6, 2010) and the dutch oven is only available in blue at the time of this post (the red sold out).

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my attempt at No Knead Bread from 4/25/10.  Enjoy!  The recipe will be posted below.


Tim




Ingredients:


1000g AP (Hecker’s)


800g Water


22g Kosher Salt


1/4 tsp Active Dry Yeast


1823g Total Dough



Instructions:


Night before baking


9:15pm – Mix all ingredients together in large mixing bowl with a wooden spoon.  Mix well so there are no dry spots or lumps.  Transfer with plastic scraper to a lightly oiled 6L plastic container with cover.  Leave on counter overnight.  (I used a 4L container, which was too small for the dough.  It popped the top of the container off)



Morning of baking:


6:30am – Turn dough out onto well floured surface, divide into 2 equal pieces, shape into boules, place into well floured linen lined bannetons.  Place bannetons into large plastic bags, proof for about 1 1/2 hrs.


7:15am – Place 2 baking stones on different levels, along with steam pan, preheat to 550F.


8:00am – Turn loaves out onto lightly floured peel, slash if desired, place in oven directly on stone.  When all loaves are in, add 1 cup of water to steam pan, turn oven down to 450F.  Bake for 25 minutes at 450F.  Rotate loaves between stones, turn down to 425F, bake for another 25 minutes or until internal temp reaches 210F.  Cool completely before cutting and eating…


Notes: I proofed the loaves for about 1 hr, which is probably why I had some blowouts.  I hid them with some careful photography...  Also, the crumb was very even, but very light and airy.  I probably handled them too much during the shaping...  I am quite happy with the result and taste and will probably make more of this no knead stuff out of sheer laziness...

 

Mason's picture

Sourdough no-knead --diagnosis?

January 6, 2010 - 9:48am -- Mason

I just tried my first attempt ever at a higher-hydration dough, and at not kneading all the CO2 out before shaping.  Bwraith's discussion of adapting the NYT no-knead to sourdough seemed like a good one to try: http://www.thefreshloaf.com/node/4420/nyt-no-knead-sourdough-conversion  I have a very healthy mature 100% hydration sourdough starter, just reinvigorated the previous night.

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!

stacyb's picture

gluten free dutch oven bread

September 18, 2008 - 11:49am -- stacyb
Forums: 

Hello fellow knead-less dutch oven bread enthusiasts! I've been enjoying this bread for almost a year now and rarely have trouble with it, except when our temps. here are in the 100's. Then it rises too fast, comes out flat, etc...Anyway, I've had a request for a wheat free version using buckwheat, spelt, quinoa, or other non-wheat flours. Have any of you baked this bread wheat free?

wholegrainOH's picture
wholegrainOH

Finally got around to activating a sourdough starter I got at least two years ago from Ed Wood's Sourdough International; did both baguettes and a no-knead loaf. A couple of photos; more at www.alan-ohio-bread.blogspot.com

no knead baked
the no-knead loaf baked

nn-knead texture; didn't let it rise long enough

the baguettes

Ray's picture

no knead bread

May 10, 2007 - 5:27pm -- Ray

I have been a lurker on this site for several months and after baking 4 loaves of no knead bread, this is the most wonderful tasting bread I have ever baked, and I would like to reaffirm my skills. I am a meer novice at this bread baking business. the only reason I took up the past time was . I got a bread machine for xmas, and used it twice.

I spent a few years in Fontainbleau, France and loved the bread. i try a lot of the different receipes you folks post and some turn out and some don't. keep up the good work, you folks are a tribute to the baking world.

redivyfarm's picture
redivyfarm

In spite of all the good advice, I have messed up again.  This loaf overproofed and no one suggested that I brush egg and milk on the top before baking. I thunk that up all by myself! It looks kind of nice-

Sourdough NK #3

Sourdough NK #3

Sort of like the Mexican pan dulces we ate as kids, but don't you believe it!  Each of those little chunks in the mosaic are suitable for paving the driveway. And the crumb-

Sourdough #3 crumb

Sourdough #3 crumb

Just a few little worm holes, twisting and turning like, well never mind what its like. I know I can do better. In the mean time I'm going to do some reading and get a bit of theory in my noggin instead of mucking around like, well never mind what I'm like.

redivyfarm's picture
redivyfarm

My goal; to improve upon the Sourdough No Knead ala JMonkey and Susan adding only the overnight proof in the refrigerator and hopefully improving the "nice slashing on top". The result; I managed to bake a couple of weird looking loaves with unremarkable crumb. I thought I would make two batches of no knead testing the old starter against the new starter. In my mind any differences would be incremental. Wrong.

The new rye and grapefruit culture doubled so quickly that I had to fold and form it last evening and put it into the refrigerator. The other batch was just sort of sitting there so it stayed out to ferment at room temperature overnight. This morning it still didn't look puffy so I put it into the 85 degree place. When I next checked it, it was overproofed, of course. Now I know what folks are talking about when they say their dough became soup. I poured it out onto the board and began CPR when it probably should have been DNR. About half a cup of flour and a sprinkle of instant yeast later it was formed and went into the refrigerator.

I slashed loaf one in a crosshatch as carefully as I could. Here's a pic in which it doesn't look too bad-

Sourdough NK view 1

Sourdough NK view 1

And here is a more accurate representation-

Sourdough NK view 2

Sourdough NK view 2

I feel lucky it didn't blow the door off the oven! For all that oven spring, the crumb is plumb unremarkable-

Sourdough NK crumb

Sourdough NK crumb

Slicing really improved the appearance of this wacky loaf. It is soft and chewy with a crackley crust that only requires hand tools to slice! The flavor is nice and sour but not as complex as the older starter. They all say it gets better with age.

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