The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead First Attempt

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mikekilian1947's picture
mikekilian1947

No Knead First Attempt

I tried the no knead recipe found elsewhere on this forum for the first time. For me, I used the following, that seems to be accurate.

3 cups flour (I used bread flour in one and general purpose in the other)

1 1/2 cups water

1/4 teaspoon active yeast

1 tablespoon salt (original recipe had 1 teaspoon, but there were a number of comments that it should be more)

 

This is a shot right out of the oven still in their pots. 450 degrees, 30 minutes with lid on and 20 minutes with the lid off. The red round pot is the bread floour and the green oblong pot is the all purpose flour.

 

Right is bread flour and left is general purpose flour.

Crumb of the bread flour.

Crumb of the general purpose flour.

 

This is by far the best bread I have ever made. I love the crust and the moist texture. I did try more salt that the original recipe based on comments here, but I'd recommend 2 teaspoons as opposed to 1 tablespoon -- tasted a bit salty to me. I will continue to make these loaves perhaps trying a rye bread version.

 

Mike

 

 

 

Atropine's picture
Atropine

Mike, I think the pics of the crumb are of the same loaf--they both have the same bubble and the same brown bit of crust at the very top :-) 

Post the pic of the other crumb...I am dying to see it! :-)

mikekilian1947's picture
mikekilian1947

You're correct!  I looked at my photos and for whatever reason, I missed that photo.  I can say that the structure was identical, as was the taste, crust, and evertying else that could have been different.

 

Mike 

 

 

lejulie's picture
lejulie

I just found this recipe on a different site and wanted to try it.  It looks great!  Thanks for posting the pictures; I am glad it turned out well for you!!

Floydm's picture
Floydm

That looks great. Well done!

Margie's picture
Margie

Wow, coincidentally, I found this same recipe yesterday on another site and made it today! (I have to do something while I wait for my starter to start!) I didn't take any pics though and there's only about 1/4 of the loaf left. It was delicious and the easiest bread I have ever made! I had never been able to get the larger holes interspersed throughout before. I used my 5 qt cast iron dutch oven.

Yours looks great! I also can't wait to see the crumb of your other loaf. I used organic unbleached flour. The size and shape of mine as well as the crumb looked almost identical to your pic above. I took mine out before it got as dark.

The recipe I have calls for 1 1/2 tsp salt.

 

mikekilian1947's picture
mikekilian1947

Margie

 

I have to appologize.  For some reason while I was taking pictures, I missed the other loaf.  I was sure I did but the photo does not lie.  As I said above, there was no difference that I could detect either visually or by taste or structure between the two -- I could never have told the difference between the two.  I'll do this again very soon and be sure to post it here.

 

Mike 

Margie's picture
Margie

LOL, no problem. That loaf looks fantastic. I have to say that I was more than a little impressed with the ease and quality of this bread. It's almost too simple! Yesterday was my first time using this recipe and method. I think I am going to bake all my loaves from now on, in my cast iron pot. I am looking forward to trying other flours using this technique.

 

mikekilian1947's picture
mikekilian1947

Margie

 

I really want to do a rye with carraway seeds myself.  That would make a great sandwich, IMHO.  I've seen whole wheat, spelt, and a few otrhers here on this forum, I believe.  I agree with you, it's so easy to make a great loaf of bread using this technique.

 

Mike 

Margie's picture
Margie

Sounds good. It just occurred to me that with my second loaf, I also got a larger hole in the center. I suspect it has may have something to do with the folding step.

whuebl's picture
whuebl

COARSE BREAD RECIPE

 

I made 2 loaves of bread today with a sourdough plus yeast Poolish and it turned out beautiful also - I used two brown greased bowls to rise and bake it in - after 30 minutes at 450F turned out of the bowls and placed bread boules back in oven upside down for another 10 minutes - fantastic! Here is the recipe:

 

2 cups Sourdough/Yeast Poolish

2 cups cooked steel-cut oatmeal

1/2 cup rye

1/2 cup masa

4 cups unbleached all-purpose flour

2 cups coarse bread crumbs (I like to recycle part of my uneaten bread this way)

2 cups buttermilk

2 tbsp sugar

1 tbsp salt

 

Dumped everything in bread machine and processed on "Dough" twice - had to add extra flour during the second processing as it was much too wet.

Took the final dough out and let it rise a couple of hours in a big bowl. Let oven heat to 170F.

Punched down dough and split it into two equal portions and put in two greased bowls with some greased wax paper on bottom as a release. Put bowls, covered with damp towel, into oven... and turned off oven.

Let rise again an hour. Put very hot water in pan and took bowls out and supported them over hot water pan for more rising. Kept towel over bowls. Boosted the oven to 450F. (Bowls of dough rise outside oven while oven heats to temperature).

After another hour, put bowls into oven on large pan. Baked 30 minutes, flipped bread over and removed bowls and waxed paper and baked another 10 minutes to finish them off.

Cooled on wire rack with covering towel (don't use towel if you want a very crisp crust).

Enjoy!

Bill

 

 

 

 

 

nougat's picture
nougat

I find this interesting because whenever I make this recipe wiht bread flour instead of AP flour, I get no  holes in my crumb.

I use King Arthur bread flour. Do you need to increase the hydration of the NKB recipe for bread flour? 

mikekilian1947's picture
mikekilian1947

 

All I can say is that my first experiece was exactly the same hydration, only the flour was changed. I used Gold Medal Bread Flour and Pillsbury General Purpose Flour. I'm way too new at this for a good take on your question.

 

Mike

nougat's picture
nougat

I appreciate your reply. I am concerned that this is a fault of my bread flour. I am calling King Arthur today to ask them a few questions about hydration.

 

Edited to add: I found this on their website:

 

King Arthur Unbleached Bread Flour, 5 lb.

King Arthur’s unbleached, unbromated, high-gluten bread flour, milled from hard red spring wheat grown chiefly in the Dakotas, is perfect for yeasted baked goods-bread, yeast rolls, pizza, and more.
  • 12.8% protein, a full point higher than other national brands.
  • The higher the protein level, the stronger the rise.
  • Use in recipes calling for bread flour, including bread machine recipes.
  • 5-pound bag.
TEST KITCHEN TIP: High-protein flour absorbs more liquid than medium-protein flour. When baking with bread flour, add about 2 teaspoons extra liquid for each cup of flour (or more, in order to produce dough that’s the consistency the recipe calls for.)