The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dumb mistake - surprising results

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serifm's picture
serifm

Dumb mistake - surprising results

Recently I ran across an article by Mark Bittman in the NY Times about no-knead bread, and I decided to try it. The recipe calls for flour, yeast, salt, and water. Sinple and straightforward. No oddball ingredients or procedures - or so I thought.  I mixed everything together, covered the bowl with plastic wrap and let it stand at room temperature for 18 hours as instructed. At the end of this time I poured the dough out on my heavily floured marble table and sprinkled it with more flour. "Poured" is the operative word here. The dough was roughly the same consistency as soap bubbles, though heavier. When I tried to pick it up, it oozed through my fingers. With great difficulty, and the help of a bench knife, I managed the stretch and fold maneuver.


The instructions say that at this point one should form the dough into a ball. Right. I would have had more luck forming hollandaise sauce into a ball. Using a small metal peel I got the very wet dough into a heavily floured banneton, where it rose for 2 hours. I pre-heated the oven to 450, along with a metal pot and cover. Then came the transfer from the banneton to the pot which, upon being removed from the oven, was now a toasty 450 degrees.This exercise was complicated by the fact that the very wet dough had stuck to the heavily floured linen cloth lining of the banneton. [We won't discuss my language at this point, except to say that it was extensively non-Biblican in nature.] Transferred into the pot, the dough was not a pretty sight.  Undaunted, I popped the lid on the pot and put the whole thing in the oven. Thirty minutes later, upon removing the lid, the bread was lumpy looking, but it smelled bread-like.


After the 45 minute baking period, I removed the bread from the oven and turned it out to cool. It was lumpy and misshapen but smelled wonderful. After it cooled I sliced some for supper and discovered a magnificently crunchy crust and a very, very moist crumb with big holes that were reminiscnt of a ciabatta.The flavour was incredibly good.


So where does the mistake come in? I had misread the recipe. [Is it relevant, at this point, to say that I have a visual problem and difficulty in reading small print? Excuses, excuses! The more likely scenario is inattention to detail.] The recipe called for 1 5/8 cups of water. I had used 1 7/8. Someone is likely to point out something about baker's math at this point, so I should tell you that itt has long been my opinion that math has too many numbers and not enough adjectives. I tend to avoid it except for those hideously necessary things like balancing the bank statement.


While I will certainly try the recipe with the proper amount of water, I will also continue to make this bread with far too much water in it. It was delicious, truly some of the best and most flavourful bread I have ever made.


 


 

althetrainer's picture
althetrainer

LOLOL You remind me of ME!  Glad to hear that the bread was tasty.  If not because I hate messy dough I would try doing that as an experiment myself!  Please keep us post on you next attempt.


We all have moments like that.  Today I was busy cooking as every Sunday.  Had two loaves in final proof when DH asked me to use some of the potatoes that he'd just dug up from our garden.  I decided to make some quick and dirty oven fries.  Showed him how to prepare the fries and preheat the oven to 450F.  About 5 minutes into preheating the oven, DH said "Wait, what's that inside the oven?"  I must have jumped 10' because I suddenly remembered  I was rising my sourdough in there and it had only been an hour.  Before I got to it DH opened the oven door (should have trained him better LOL) and I saw two small loaves sitting in the oven baking away.  I quickly closed the door and turned on the light.  Too late, they looked small but there's not much I could do.  I lowered the temperature and let it finish baking.  They turned out small but they too are some tasty mistakes.  LOL


serifm's picture
serifm

Oh, that's funny. It sorta reminds me of the time I somehow forgot to put the flour in a batch of oatmeal cookies I was making. When I pulled the cookie sheet out of the oven it was totally flat. I tried to tell my teenage son I was making granola for breakfast, but he didn't believe me. Wouldn't eat it.


He was rather suspicious of my cooking at that juncture anyway, as I had recently put a pink pickled egg in his lunch, eliciting both horror and sympathy from his buddies [and teachers] at school.

willow's picture
willow

Could you please tell what kind of pot that you cooked it in??


Thank You

serifm's picture
serifm

I baked the bread in an enameled Dansk casserole dish. Actually, I discovered today that this isn't the optimum container to use.


Before realizing my mistake with the water I had put together another batch of dough again using the wrong amount of water. After realizing what I had done the first time, I engaged my husband's efforts at proportion, i.e., math, and addedan additional 3/4 cup of flour in an attempt to scale up the ingredients. I didn't even try the disasterous "form into a ball" move this time. I just dumped the dough out on the floured table, stretched and folded it and put it back into the bowl to rise for the additional two hours.


The pot I used the first time was clearly too large, so for the second attempt I used a smaller Dansk pot .Big mistake. [Is my attempt to bake this bread without a problem cursed beyond all hope?] The bread rose well and seemed to be fine when I took the pot out of the oven, but when I tried to dump it out of the pot I realized that the bottom of the pot is larger than the top. Oh, the bread was loose in the pot, but it wouldn't come out.


I let the bread cool and then cut off a slice, still in the pot, and namaged to pry that slice out. This made it possible to get the whole loaf out.


The caution here is, don't bake this bread in any container that doesn't have straight sides!


 


Sally

bwaddle's picture
bwaddle

Bittman and Lahey say 1 5/8 cups water, and later say 1 1/2 cups - which seems more likely. I can't even use that much water here in Dallas. The humidity, you know!


Due to the Unfortunate Incidence Invoking the 5-Second Rule, I am now using parchment to transfer the dough to the pan.


How about making this dough in a water pitcher and just pouring it into the pan!


Ain't we got fun!


Bettie


 


 


 

salma's picture
salma

Yesterday I made Tom Cat's Semolina Filone but only half the recipe with some tweaks.  I did not want to heat the oven for 1/2 hr or 1 hr for one small loaf and I have read here of some people baking in cold ovens.  So I decided to give it a try.  It was probably one of my better loaves in taste, color, crumb and crust.  Next time I would put it on parchment since it stuck to the stone and I had to use a metal spatula to get it off.


Salma