The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not perfect

RichieRich's picture
RichieRich

Not perfect

but I was very excited when I slice this one open.  I'm now about 6 months into bead making.

 

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Lechem's picture
Lechem (not verified)

That's a very nice crumb. Tastes good?

macette's picture
macette

That looks lovely...crust and crumb. 

Ru007's picture
Ru007

Well done! 

hreik's picture
hreik

What a beauty!!!

hester

dabrownman's picture
dabrownman

but what kind is it?

leslieruf's picture
leslieruf

well done

Leslie

Bread1965's picture
Bread1965

I really think Jim should get a noble prize for his no knead method.. I have to believe he more than anyone else I can think of is responsible for inspiring everyday people to make great bread at home.. well done!

 

RichieRich's picture
RichieRich

Bread taste good. The main reason for the "not perfect" comment is the height of the bread or maybe the not that much oven spring.  How do you get those loafs that are more rounded out? See photo.

 

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dabrownman's picture
dabrownman

No knead breads tend to be higher hydration so they tend to spread and they can easily over ferment and proof too which cuts down on the sprung in the oven.  I prefer this recipe with a bit less water and doing 50 slap and folds right after mixing and then doing 4 stretch and folds every hour for 4 hours and then doing 2 sets of stretch and folds 10 minutes apart right before putting it into a basket for final proofing.  This should give you a bit higher rise.  It is also way better tasting if made the same you did but with sourdough instead.

Happy baking 

RichieRich's picture
RichieRich

Thanks, the original recipe calls1/4 teaspoon of instant yeast. If I wanted (and I do) make it with sourdough starter (I have some)  how do I know how much starter to use and how that would effect all the rest of  the ingredients?