Submitted by katesw on November 17, 2009 - 2:50pm
I was searching on the internet for something about why my no knead bread has no wonderful aroma when it's baking and I came across this site. Whoever wrote the entry is not alone. I love the bread, but really miss the smell of baking bread. My recipe calls for 1/4 tsp. of yeast. Could that be why there's no fragrance wafting through the house?
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Confused....
I've made a loaf or two of no-knead bread a week for over a year now...and my version has no yeast at all. I bake exclusively with sourdough starter.
I've baked with all purpose flour, bread flour, and whole wheat...
Each and every one of my loaves has had a fantastic baking aroma that permeates every corner of my home.
I don't understand why your bread does not.
no knead bread sourdough
Hi,
happy to read that you are using only sourdough for the no knead bread, can you tell me if you bake white loaf or rye sourdough loaf ?
Can you give me your usual recipe ? I'm baking this way the last 3 weeks and I'm so please with the result ! so crusty so tasty and almost no work ! my back my arms and my hands are greatful and the result much better than ever ! but I will be please to know how other people are managing their sourdough recipe, since Sullivan don't give an alternative to the dry yeast.
Thanks, old Bee
Here's my recipe
http://www.thefreshloaf.com/node/13279/sourest-sourdough-bread#comment-80440
Get a starter from a reputable source. You can start your own but if you don't know how it's supposed to act or what it looks like, you are only asking for trouble. Sourdough is a living thing. King Arthur Flour's website has an excellent 100 year old starter and lots of pictures and advice.
I make 2 loaves a week and don't want the process too complicated. I do weigh my ingredients on a digital scale that registers both ounces and grams. I also bake in a pre-heated dutch oven.
Sourdough has to be fed regularly. This is a good reference on how: http://www.innerlodge.com/Recipes/Breads/Sourdough/Tips&Techniques/StarterRX.htm
As for technique: I swear by America's Test Kitchen "Almost No-Knead Sourdough" from Breadmaking Simplified. http://www.americastestkitchen.com/episode.asp?episodeid=258
I don't use their recipe, however because they use commercial yeast. My bread is leavened with sourdough starter only.
My recipe is: 440 grams of bread flour
5 oz active starter
8 oz water
2-3 teaspoons salt
Oven?
Perhaps your oven is well insulated and doesn't leak heat and aroma?
Whose formula are you using?
I regularly bake AB in 5's versions of no need bread. They have a lot of yeast and the aroma is delicious!
My kids complain that the breads taste too "yeasty" so I'm going to try cutting down a bit on the yeast. Less yeast is supposed to work just as well, as long as the dough is given time to double before refrigerating. I'll have to see if it changes the baking aroma at all.
No aroma? Head for the doctor!
There must be something going on with your body that is supressing your sense of smell. Go have it checked out. If you can't smell baking bread, you have a problem not the dough.