The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no knead

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roxbakes's picture

HELP with 36h dough! Toss or keep?!

December 23, 2010 - 12:15pm -- roxbakes
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Hello,


Please help, ASAP! :) This is the 3rd day of no knead formula and don't know if the dough has gone bad or not, it definitely smells beery and had bubbles throughout with a darker coating on top. The formula was:


8 Cups of Whole Wheat


6 cups of white artisan bread flour


1 cup of flax meal


1 cup of almond meal


10 cups water


2 tsp yeast


2 tbsp salt.

troutski's picture

Jim Lahey's no knead

October 1, 2010 - 9:44pm -- troutski

Just baked my first basic loaf from the book. Aside from being a little scorched on the bottom (Note to self:oven runs hotter than advertized at higher temps...)


This was the simplest and one  if the best loaves for texture that I have made. good thing I held on to that ancient dutch oven of my grandmother's....


 


I can't wait to try it again in sourdough version.


 


Just gloating....


 


Mark


 

RachelJ's picture

Sourdough No Knead recipe

September 2, 2010 - 9:14pm -- RachelJ
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Well... here I am again! Thanks for the comments on my last post, on how to make the starter less soury. They were very helpful.


I just wondered if anyone has made sourdough no knead bread on here? I've made regular no knead bread, using the healthy bread in five minutes a day method, but I wanted to try sourdough as it's much healthier. :) any recipes would be helpful!


gracias and shalom!

earth3rd's picture
earth3rd

I just made this bread the other day after watching Michael Smith on Foodtv. He was going on about how good the crust comes out if you bake the bread in a covered pot. The recipe can be seen at:  http://www.foodnetwork.ca/recipes/recipe.html?dishid=9530


I used the pot method. Also the recipe I used was the "city bread" recipe. Followed the recipe to the letter. The dough was very wet, exactley the same as a poolish for french bread, a little hard to handle but I was gentle.


There is only 1/4tsp. of yeast, 16 hours for the first rise, 2 hours on the second rise. The bread tasted pretty good to me, much more flavour than a plain white bread.


Here are a couple of pictures for your viewing pleasure.


Just out of the pot


 


The crumb

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