The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead First Attempt

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 

 

 

Floydm's picture
Floydm

That looks great. Well done!

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.)