my no knead super quick loaf experiment
I'm relatively new in baking. But doing things the fast and easy way always fascinates me. So I decided to try something new to me.
I've made 3 loaves of bread, using 1kg AP white flour, 2 cups wheat bran, and 1kg water (is that 100% hydration? or do I take the bran into account?).
I thought I try a super quick no knead method, and see how that turns to. I let it rise only once, 4 teaspoons took it 40min. to double in volume. I then poured the sticky dough into 3 loaf tins (oiled and dusted with wheat bran), covered the tins all over with foil, then put them in oven for 1h at 425f (no pre-heating). No second rise, no keading and no resting. The result was a nice bread, open crumb, soft and tender all around. I used to do second and third rises, before and after shaping, plus resting periods. But, trying this super lazy method, I think I found no difference in taste and feel, if not better, due to the softening effect of steam captured by the foil, plus the high hydration ratio which gave open crumbs. The use of foil under and at top of the tins seemed to have spared me the harsh rims that my kids hate and always dispose of, and gave us the soft and tender texture that we were hoping for. My kids loved it so much, they like to eat it with a molass and tahini dip. My wife also liked it, but hinted that its a little bit moist. Do you think I should increase the baking time an extra 10min or so? or should I bake in higher temp.? I would love to hear your comments and advices.. which I learn from a lot.
1kg AP white flour
2cups wheat bran
4t instant dry yeast
mix all the dry ingredients, then add:
1kg semi hot water
mix well, then cover in a warm spot (2min preheated oven) for 40min, or until double in size. spoon the dough into 3 loaf tins, coated with a few oil and dusted all over with wheat bran. Cover tins all over with foil, and bake in oven for 1h at 425f. No pre-heating.