Here are some photos showing my 2nd loaf of Artisan bread that was made this morning.
Bread on my peel:
2nd loaf just out of the oven:
A view of the loaf crumb:
Fantastic in all aspects....assuming that the taste was good and I have little doubt.
Both tries came great. I have looked through the book, and it sounds easy enough. What combination of flours did you use? Thanks, Ray
King Arthur White Whole Wheat - 5 1/2 cups
All-Purpose unbleached flour - 2 cups
Vital Wheat gluten - 1/4 cup
Yeast, Kosher Salt, & water
Excellent loaves for a new baker. The loaves are shaped well and the crumb is very nice. I would offer one suggestion, though. I make a 100% whole wheat bread using 29 oz of stone ground whole wheat with no additional flour, and I get a beautiful loaf using only 4t of VWG. Take a look at my recipe and the accompanying picture to see how it comes out. 1/4C is an AWFUL lot of VWG for ANY bread formula. The flour they are using must have zero protien in order to specify that much. I'll bet if you just use 1t per cup of coarse flour (my methodology) that you will get excellent results and save yourself a whole bunch of money in VWG. I honestly don't know where some of these formulas come from, but this one is definitely way off the mark. I would hopw that another veteran baker pipes in here to back me up on this one.
I am using information from the book, "Healthy Bread in five minutes a day".
This is a no-knead method and my dough stored in refrig. Do you know if not
using the VWG and using 1t per cup of coarse flour will work with this method?
Thanks - Rich
This will work with the no-knead formula as well as the standard method for dough. The loaf shown above was made using the standard method of mix, proof for 90 minutes, knock down & shape, and second proof for 60 minutes. If your recipe calls for a fermentation of at least 12 hours, you should also be able to use 1/2 to 1 teaspoon of instant yeast at the most. Gluten development takes place over time with excellent results. After the 12 hour rise (you can also go up to 18-20 hours and extract more flavor), pour out the dough onto a floured surface and do a simple french fold and shape without totally degassing the dough. This should give you an excellent crumb with lots of big holes, and will proof the dough in under an hour in a warm kitchen. I let my no-knead doughs get to about 1-1/2 times their size then put them in a covered, pre-heated cloche for 30 minutes at 450 F then 10 minutes uncovered. this should give you 200 F inside the bread.
Here is a loaf of no-knead made using 2/3 white whole wheat and 1/3 AP flour with a 19 hour ferrmentation period and 60 minute proof after shaping into a boule.