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Submitted by mariko on August 29, 2009 - 2:48pm no knead bread: adding grains and beer...hello- i just found this site & watched the the video on scoring (the loaf in my oven says "you did a terrible job", right now). Anyways, how exciting and thanks for all the info! here are my Qs: When making the no knead breads ala the NYT/Artisan bread in 5, is there any reason i can't add seeds/grains into the dough - like millet/flax/sunfower seeds for ex., etc? i love those 7+ grain breads. I wondered if they sat in the fridge for a few days to a week if i'd have a problem and what happens when i add beer to the dough - should i add a little more flour? i do this to the peasant bread in AB in 5 and it usually comes out just fine - but i find the dough to be stickier - just curious. many thanks,
M
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I add all kinds of things...
I add all kinds of things... I also use a sourdough version.. what I like so far is I use part whole wheat and part AP flour, then add a bit of ground up flax..
I dont think you would have good results if you left it to sit in the fridge for very long with the seeeds in it.. maybe put them on top if you arent going to cook it right off.
Ive never tried beer, but would add it in place of the water.. and see how the dough is.. if its to wet.. add a bit more flour. I make this bread all the time.. its quick easy and very good...
seeds in no-knead doughs
I don't think the seeds should sit in the dough for more than a couple of days, even in the refrigerator. They might begin to sprout, though I don't know for sure. However, if you make the NYT Lahey dough you can certainly add the seeds in at the first mixing. They will hydrate a good deal and maybe the dough will stiffen a lot during the long, slow rise. So if you are adding a lot of seeds you might want to up the water a bit. I have had excellent success with this technique in many recipes in my Kneadlessly Simple cookbook. BTW, the 12-18 hour fermentation actually helps make some seeds, like flax, more digestible; they definitely will not sprout.