The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no-knead video

mcs's picture
mcs

no-knead video

Hey there everyone.  This is a short video using the 'un-knead' technique described in Hamelman's book, 'Bread'.  In his book, he uses it from the very beginning of the mixing process (combining the ingredients); in this video, I use the mixer to combine the ingredients for 4 minutes, then use the un-knead technique to develop the gluten through in-bowl folding.  If you haven't tried it, it works great for wet doughs and limited working areas too.  Plus, if you don't have a mixer, you can use this technique from the beginning.  Here, I'm using the same ingredients and timing as the Anis baguette recipe, so it could essentially be part 1 of the short baguette video I put out a couple of weeks ago.  This is a 9 pound batch of 75% hydration dough.
Oh yeah, and there's a short commercial at the end for my forthcoming DVDs.
Enjoy.


-Mark     

http://thebackhomebakery.com/


 


 


Janet Campbell's picture
Janet Campbell

Thanks for taking the time to produce, direct and star in your latest video :-)


This looks like a fab technique for wet dough and I'll be trying it next time I make baguettes.


Thanks much,


Janet

mcs's picture
mcs

Pretty soon you won't be able to make anymore of your 'First time ever' posts. Those are making us feel like really slow learners.  Glad you like the video; it's always good to have 'another tool in your tool chest'.


-Mark

Wisecarver's picture
Wisecarver (not verified)

...You're a star. :-)


btw, everyone should notice why so many of us are using Stainless bowls now.
With silicone scrapers.


The only problem I have with them is the heavier doughs punch the bottom in and out too much while you knead them, but that's just a matter of minor anoyances.

mcs's picture
mcs

Hey, I'm all for easy clean up and durability.  With the heavier doughs (either by lower hydration or larger quantity) I either fold it on the table and use a metal scraper or keep it in the bowl and let the machine do the folding.


-Mark

Wisecarver's picture
Wisecarver (not verified)

I've got a pretty good method now for the heavy doughs...
My oven has a glass top, I get it wet then lay one of those large dough mats on it.
The wet top creates enough sticktion that I can work the dough without flour.
I keep freeing the dough with a silicone SpatulArt. I luv that thing. ;-)
  Salute,
    Mark

dmsnyder's picture
dmsnyder

Another wonderful instructional video! That should be very helpful, especially to newer bakers. But, I bet it will be an eye opener for lots of old hands too. I love this technique!


I was planning on including a verbal description of this technique as a footnote in future recipes. Now, I can just include a link to this topic!


David


P.S. Floyd! I propose you include this in the "Videos" library of TFL.

mcs's picture
mcs

I know you're a big proponent of this technique, so I was thinking of you when I decided to make the video this morning.  It took me less time to make it then it would have for me to describe it to someone else...Of course I could've always just said, "Ask David.  He'll explain it."


-Mark