The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"No-knead" Bread : which approach?

vink's picture
vink

"No-knead" Bread : which approach?

Hi, 

I've just started baking bread recently, have had couple of reasonably successful rye loaves using one of the recipes on this site (Eric's Fav Rye).

I would like to bake some simple white bread using the  the no-knead method. With some research, I see three methods:

  1. The method in "Artisan Bread in 5 minutes Everyday", which involves mixing the dough and letting it proof in the fridge and then bake directly
  2. The method from the NYT article/video, which involves mixing the dough and letting it proof at room temperature for about 12 hours or so
  3. The method that involves folding several times instead of kneading. 

All of those are "no-knead" in some way or other. I think I can tackle any one of those based on what I have done so far, any advice on which approach would give the best results for a newbie?  I am looking to make some white bread that my kids would like, Rye ain't gonna be what they like.

Thanks in advance!

--Vinod

mrfrost's picture
mrfrost

Go with the method with a couple folds or so.

You will end up with appreciably better texture, in my opinion. Much easier handling/shaping too. It's always been my suspicion that Lahey throws in an extra(unshown) fold or so. In addition to mixing a little more thoroughly than shown in the video.

HeidiH's picture
HeidiH

I found the videos at http://www.sourdoughhome.com/stretchandfold.html show a method that's very easy to replicate and it's become my "go to" method.  Since I work at home online, I just set the timer to remind me to go stretch-and-fold.  It's fun to see the ragged mess you start out with turn, seemingly by magic, into a beautiful, silky dough.

vink's picture
vink

Thanks, I used something sort of similar to do my rye. That is a very nice tutorial. 

FaithHope's picture
FaithHope

These are some of my 63313 loaves.  I love it!  Super, super, easy!!

 

vink's picture
vink

Sorry, I can't seem to get to the 6-3-3-13 link. It drops me straight back to this thread. Thanks.

MickiColl's picture
MickiColl

what is 6-3-3-13 ?

FaithHope's picture
FaithHope

It's in Artisan Bread in 5 minutes Everyday.  I haven't gotten the book yet, just trying out a couple rec. in it.  But so far like this one the best!  It's super easy and really quick to whip it out!  Might not be totally "fancy" but in a rush, it works great for me! :)Plus I never have to read the recipe.  I just remember the #'s and mix it up, dump it in the bowl, let it rise an hour, throw it in the frig!  AWESOME, every time!!

PS. I am planning on getting the book! :)

sheffield's picture
sheffield (not verified)
carefreebaker's picture
carefreebaker

I bake both Lahey's and Artisan Bread in 5 Minutes a Day weekly. I cut the AB recipe in half and it's makes almost the same size loaf as Lahey's recipe.

When I remember to start the dough the night before I make Lahey's. If I forget or want a quicker loaf, I go with AB.

We prefer Lahey's bread for the flavor and texture. Both recipes are super easy and delicious.

I bake both breads in my clay baker or a covered dutch oven.

vink's picture
vink

I baked a loaf using the original Leahy recipe yesterday. I will post pictures later. Overall, it tastes great and the DO worked great. I had two issues.
1. The dough was a little too wet, I couldn't really shape it. I folded it and kind of just dropped the blob into the DO after an hour and half.
2. The loaf didn't have much height. The crumb was good, so I think it is the shaping problem, but you all can tell me when I paste the pictures.

Anyone have this recipe converted for whole wheat?

Thanks for all the advice, you guys are very helpful!

mrfrost's picture
mrfrost

That's why I suggested it may possibly be necessary/desirable to do an extra fold or so. There are quite a few posts(search) with initial results like yours(ours) that would have been greatly improved(probably) with an extra fold, or two, over an additional hour or two. Possibly just a little better mixing, if one mixes like he shows in the video.

As I earlier suggested; easier handling, better volume. More consistent results from one effort to the next. If it seems to messy to handle(and doesn't look/handle like his), why not do an extra fold if you know it will help(it will).

Although there are probably just as many that are quite satisfied with results like yours. Good for them too.

Good luck.

Also, what type/brand flour are you using?

vink's picture
vink

Thanks for the suggestion on the extra fold. I will try it tomorrow. I am using Safeway 365 organic all purpose flour. For tomorrow, I have a batch with KA white whole wheat.

mrfrost's picture
mrfrost

You're on your own with whole wheat. Not really, but all whole wheat could change "everything". So much so that you are virtually creating your own, new recipe.

Best to start off making smaller, less significant changes. Like maybe start with replacing one cup of the flour with a cup of whole wheat flour.

Good luck.

vink's picture
vink

Here are the pictures from the three experiments. Last week, I used the Leahy recipe pretty much as is (and cinnymom: I weighed the ingredients). It came out a little too wet and hard to shape, but tasted great. It was somewhat flat. I used the convection mode in my oven, pre-heated at 450 for 30 minutes, baked covered for 30 minutes and then uncovered for 15.

Here is it in the DO: 

 

Here is the loaf, a little flat, like I said before:

Here is the crumb:

Today, I made essentially the same all-purpose flour recipe with a little less water, one more folding and used a loaf pan to make it softer for the kids, and did a 100% whole wheat flour version in the DO. I used the non convection setting, which did a little bit of burn on the bottom, but both came out pretty good overall.

Here are the two loaves:

Here is the crumb:

Still lot to learn and experiment, but I am very pleased that the last five loaves have all been very tasty, and I am learning more as I go along.

 

Thanks again for all your advice!

 

LovelyCraftyHome's picture
LovelyCraftyHome

Artisan Bread in 5....it took me from a complete non baker to a very proficient bread maker. I have not made anything from the book that turned out badly. Everyone who tries the bread thinks it's delicious, and I'm planning on purchasing their second book "Healthy Bread in 5"