The Fresh Loaf

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NY Times bread, or as my wife calls it "Kneadless Bread"

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Pedro Pan's picture
Pedro Pan

NY Times bread, or as my wife calls it "Kneadless Bread"

So, I've talked alot about making this bread in previous posts on the original thread but have not documented the experience as yet in photos. So here goes:

3 cups casually measured AP flour + 2 T rye flour (i read somewhere that it enhances the flavor)

1 1/2 t salt

1/4 t active dry yeast disolved in 1 5/8 cup purified water

Oven at 475, baking vessel pre-heated. Baked covered 30 mins, uncovered 15.

1. What I call the biscuit stage-- all the ingredients are dumped in the bowl, mixed just enough to bring it together:

Close-up:

2. 18 hours later:


Those yeasties have been busy-- love the pressure buble on the plastic wrap:


The Fold (actually I folded it twice in 15 min intervals):


3. The oval platter for rising and the oval clay covered roaster:


3. Shaped and put on the platter for final rise:


4. 3 Hrs 15 Mins later (running erands). Apparently there is no such thing as over-proofing?:


5. Fresh out of the oven:


6. Side view, nice oven spring. It's about 4.5 ":


7. Top View:


8. Network of fine cracks on the bottom:


9. Crumb:


Comments

beanfromex's picture
beanfromex

Absolutely beautiful pictures!!

Thanks for taking the time to share them with us.

 I have never seen a pressure bubble before..wow!! 

Pedro Pan's picture
Pedro Pan

Thanks Bean, I'm having a lot of fun with this method (as are countless others apparently!)  I guess I'm going to have to wake up the old sourdough culture thats been sitting in my fridge and try a natural leaven version.  Have you tried a sour dough yet?

beanfromex's picture
beanfromex

It was actually the quest for a SD starter that got me baking a few weeks ago. I do not bake during the heat of summer here in southern mexico. The kitchen temps reach 44C without the oven on!!

In the end, I decided to scrape the starter and experiment with other types of bread..cottage loaf, and mainly the NYT article.

I am also travelling up to canada in a weeks time and cannot imagine my hsuband feeding somethingin a jar in the fridge..he has enough on his hands with two dogs and three cats. 

How about you, whatis your SD "status"? 

Pedro Pan's picture
Pedro Pan

Bean, I have a batch 1/3 way through the 18 hour sit period.  I'm a little concerned because it is easy enough to control the amount of yeast when using active dry, but I have no idea how that translates to my SD starter.  I used about a cup of SD starter to 3 cups AP + 1/3 cup Rye.  My worry is that I'll have too much natural yeast and it will over ferment.  I'll see tomorrow... (meanwhile I put the bowl  in a larger bowl in case of over flow)

BEN WILEY's picture
BEN WILEY

nice crumb structure. i also had luck with this method. only thing i found was that i had a somewhat dark, moist 'seem' (for lack of a better word) through the middle of the loaf, going horizontal. no doubt it was from the 'folding' of the dough. all i did was the fold itself, NO subsiquent kneading. ohwell, still totally delicious and gorgeous and all. just wondering if anyone out there has had a similar experience.

 

look out for black cat breads.

Hollybuffe's picture
Hollybuffe

Hey there! I just purchased a clay roaster just like the one in your picutres for $1.00 at a Thrift Shop.  Can you tell me about it?  Who makes them and pass on any other recipies you ejoy using said clay roaster?  Thanks.  Best regards, Hollybuffe

Pedro Pan's picture
Pedro Pan

Hollybuffe-- I really only use it for kneadless bread baking ala NY Times.  If you google "clay roaster" you will generate a multitude of sites including this one which has recipes: http://www.recipetips.com/glossary-term/t--36250/clay-roaster.asp.  These slow/braise/moist roasting techniques are not my cup of tea--the food always seems to come out bland and watery.

I'm just glad that I discovered it's purpose in life (after years sitting in my closet) before it was consigned to the nomadic destiny of a yard sale/thrift shop denizen.

I have since added two oval 2 quart Le creuset type cast iron roasters with lids to my baking vessel collection.  I got them at homegoods for $6 each.  2 quarts is a pretty useless size (hence the deep discount) for any normal braise/roasting function, however they are perfect for kneadless bread baking.  They are great for making 2 smaller roughly 1 lb loaves.  I do increase the ingredients all around by 1/3 and reduce the baking time to 20 mins covered, 10 mins uncovered at 450.  Always pre-heat the oven and the roasters and lids for at least 45 minutes.