August 19, 2010 - 5:53pm
Novice - First try
Lovely site, I can now learn from the great bread gurus that provide brilliant advice and guidance here.
I finally managed to get round to baking the famous no knead bread (Jim Lahey version). The outcome being, yes easy for a novice like me but need to figure out why, the loaf was denser and not as light as I would expect plus it was 'grey' (just like the weather here in the UK) not white in it's appearance, and finally the crust was thicker then I had expected. In terms of taste, it was very good. The deviations from the original method being, that the final 2 hour proof ended being 3 hours as I was held up with other matters and I used a ceramic casserole pot.
Here I go again and have another try today, wish me luck.
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And best of luck on your next bake!
You made a no-knead bread that actually tastes like something?
I'm not sure if you realize your miracle.
I'm made my first NKB recently, it was a bit of a disappointment as I did not ferment it for the 12 - 18 hrs required and now I'm going to give it another try, making sure that I give it enough time. It's is a very good test of one's patience this NKB...:P
Judy
Lindy, many thanks for the welcome, you are very kind.
Wwiiggggiinnss, yes indeed a miracle. Firstly, if you only you knew my lack of ability when it comes to baking. Hence the first surprise that these hands were responsible for making bread that was fit for human consumption. Secondly, I have a love hate relationship with my oven. Like a stale marriage, we tolerate each other (but I am considering a divorce proceeding). Hence the second surprise that 'it' (the oven) delivered according to 'my' instructions, which is rare. Finally considering that making bread is an extremely scientific process, seems one needs a bio chemistry degree to make bread or at least be very clever. Hence the third surprise that I yes I who lacks grey matter can actually make bread. So yes indeed a miracle has occurred.
Judy, you go girl. They say patience is a virtue; I have to admit I do lack this quality but NKB has certainly been good a test. Well seems both of us are going to try again; you certainly will have my moral support. Good luck and please do share your experiences.
Like you I'm a little impatient but I did finally make the NKB iwth cheese this past weekend and this time it came out much better, thanks to all the pointers I got from a few TFLers. I made only half the recipe as a trial test and once I'm happy with the outcome I will make a bigger loaf. Here's what I got for 200 grms of flour/
The crust could have been browner but the bottom would be too burnt if it stayed in the oven any longer.
Judy
Dear Judy,
Great outcome. Great job. I thought with cheese the loaf would be very dense, but you seem to have good structure, looks very nice. Hey go for the bigger loaf now.
My second attempt came out exactly the same as the first, that's a first for me; I have never been able to repeat the same recipe twice with the same outcome. My crust is too hard, although it is beautifully brown. Looking for a thinner crust, need expert advice from all the pundits here.
Keep baking my dear friend; I am so busy job hunting that I am getting little time for the pleasures in life, such as baking. Probably will get some more flour tomorrow.
Cheers
Dilip
hi, we're looking for a baker and pastry maker in staten island. let me know if you are within distance. thank you.
Judy .. great looking bread. how did you manage to get such a nice thin crust ? do you think it was with the addition of cheese ? I have been trying and trying to get that kind of crust but only wind up with turtle shell .. top and bottom. enough that I'm about to give it up. my daughter makes the NKB but uses a trivet and she say's it helps a lot .. and I hear that the addition of some dairy (milk, powdered milk, butter (? ) fwill help to soften it ..
like you, I could use some pointers
I don't think it should take rocket science and a degree in chemistry to make really good bread...
Micki
Micki-
Not sure ifyou've tried this recipe before but- If you want a softcrust use the recipe for No knead Bread on ww.breadtopia. It's made with yeast & especially with all white flour- it has a really soft crust. I always add a bit more flour so it isn't so sticky. Hope you get your soft crust soon!
Margie
for you words of encouragement. I actually thoght the crust should be thin and cripsy, well it was for a whle when it came out of the oven but it started to get soft. Today I warmed my bread by spritzing it with a thin mist of water and reheated it in my toaster covered with tin foil and it was soft. I didn't want to toast it in case it got too hard. I may try it toasted tomorrow and see if it tastes better. I didn't use all white bread flour for this, I may give 400 grms of white bread flour next time and compare the difference also and maybe no salt as the taste from the cheese was quite sufficient.
I've never tried baking bread with sourdough as it seems much more complicated and I'm quite happy to stick with IDY. It seems most ppl prefer to use sourdough as it give them bigger holes in the bread.
I thought the crust was supposed to be thicker and crispier. I only baked this for 20 mins in a covered pot in 250C oven as it's only 200 grms of flour and gave it another 10 with lid off. If I leave it in any longer my botttom would be burnt.
i've mainly been making no knead bread, (due to lack of time) and found esp with jim lahey's that it tastes wonderful. long proof/little yeast, I'd ex[ect it to taste good :)
I am new to NKB and it is amazing how the flavour changes day by day.
Keep baking....