The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No-Knead Variation

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JoeV's picture
JoeV

No-Knead Variation

I was scheduled to go to the dentist yesterday for some work, so I baked these in the morning before I left so I could take them. I have turned a few of the Dentist's staff into bread bakers, and they look forward to me coming by because I always bring them something. The Dentist is alergic to peanuts and some other nuts, so I made a loaf (the football shaped one) with 2T of mixed Italian herbs for him (he had to fight the girls to get a piece. LOL) The long loaf had flax seed, chopped walnuts, sunflower seeds and golden raisins in it. The top of each loaf is sprayed with water and I sprinkle 10-grain cereal on the loaf just befor putting it in the cloche. By the time my procedure was done, there was about two inches of each loaf left. Wow, those ladies sure can eat. Of course, it came out of the oven at 8 a.m., and I was in the office before my 10:00 appointment, so it was still a little warm in teh center.



 


This is the basic no-knead recipe that was proofed for 11 hours and was baked in a pre-heated cloche for 30 minutes covered at 450F, and 10 minutes uncovered. I do not like a dark crust, so I just watch the uncovered bread until it turns a golden brown.

katecollins's picture
katecollins

JoeV,


Your bread looks amazing.  I can't find the recipe.  Could you direct me?


xox

JoeV's picture
JoeV

Here is a link to my website archive of recipes. I have made some subtle changes to the Leahey recipe, and I like the outcome much better than the dark, hard crust that some people find desireable. Personally, I think the bread is overdone, but some call it "Artisan."


 


Joe

LindyD's picture
LindyD

Jim Lahey recipe.


The link to the actual recipe as it appeared in the NY Times is here


 

scotchgrrl's picture
scotchgrrl

Your loaves look great!  


I will replace 1/4 cup of the water with 1/4 cup pesto (I use the Progresso brand just because I like it). It gives the loaf a great flavor and a texture a little softer on the inside with a bit of the olive oil slickness.  That one is my favorite.


 


I've added shredded cheese to the mix before the water too for extra flavor and sprinkled the top with cheese when I remove the lid during baking.


 


The recipe is so easy and versitile. 

JoeV's picture
JoeV

The beauty of this recipe is that you can use your imagination. I've used dark rye flour and caraway seeds, and had a phenomenal loaf of bread. With the coarse flours, I increase the yeast to 3/8 teaspoon to give it a push. Seems to work.