The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Another version of the no levain no knead bread.

MTloaf's picture
MTloaf

Another version of the no levain no knead bread.

I have been switching my limited repertoire of breads over to the "Don't be a bread hostage" way of doing it from the King Arthur website. It has certainly simplified bread making for me and I really like how this recipe makes a more manageable high hydration bread to work with and produces a very soft and fluffy crumb.This is the Trevor Wilson recipe for cranberry spelt bread that I made a few changes to approximate a compromise of both recipes.

  • 800 grams Total flour 85% King Arthur BF 15% home milled spelt
  • 640 ml water (80%)
  • 18 grams sea salt
  • 180 grams dried cranberries (soaked)
  • 65 grams salted pumpkin seeds
  • 32 grams starter (a couple days old from fridge that was stirred again and warmed up until it was rising again)

Mix everything together but wait until the first fold to add the cranberries and seeds. I did two compass folds around the bowl and then two coil folds 20 minutes apart then bulk ferment until doubled about 12 hours. Divide, shape and proof partially on the counter before retarding in the fridge for 12 hours before baking.

The container I mixed in and the baskets they were proofed in. They baked up extra dark from the dried fruit but that is also recommended for higher hydration bread.

cranberry

I have made this recipe countless times with the former way of doing it including using a mixer but the crumb has never been this soft when using KABF before. When toasted and slathered with Nutella it's like having a slightly healthier pastry with my morning coffee.

A guess as to why this is making better bread for me is that the long slow bulk ferment is giving it more time for the gluten and the flavor to develop. I haven't found a reason for going back to the standard way of making bread. I thought I was going miss the more hands on process of making bread but now I have more time to make other things like this.

Don 

purple and partridge soft hackle

Comments

trailrunner's picture
trailrunner

I love this bread formula as well. It’s so tender and beautiful open crumb I also love the crust and flavor. Will have to try this variation but with raisins since I have a lot of those. Beautiful bread!

MTloaf's picture
MTloaf

Now I live to fish.
Glad to hear you are having success with the method it does make really good bread. All this time I have been making SD bread thinking that it needed my help along the way and come to find out it didn’t need me messing around with it. There’s an allegory in there somewhere. 
I have a Costco sized box of raisins that I need to use as well. I remember you saying something once about spritzing them with water and then microwaving them to plump them but I don’t remember all the details. That would be helpful when I forget to soak them ahead of time.  

trailrunner's picture
trailrunner

I have tried espousing the “ hands off time is your friend” MO but it never seemed to catch on. I try to do as little as possible and now with no levain building I think the pinnacle of less is more has been reached! 

Give up soaking dried fruit… remember you just said “ no messing “! Spritz or toss with water cover and nuke a minute check to make sure it has gotten steamy and add a bit if it hasn’t  then leave covered while you carry on. I never put cinnamon directly into my dough but I toss the dried fruit with a healthy sprinkling of cinnamon-sugar for an additional surprise in every bite. Really adds a lovely texture and flavor boost to the bread. 

Enjoy your fishing. I tried it once when I was 8 . I was in a small boat with my grandmother and her friends who were all avid fisherwomen, it was 1958. We were in waters surrounding Lake of the Woods Minnesota off Oak Island my Uncle owned the resort. I was a severe disappointment refusing to touch the bait, hook or slimy fish. But… I was an avid eater of said fish Walleyes!!!  😊😂. 

look forward to more bread postings c

Benito's picture
Benito

The results speak for themselves Don, those are fantastic loaves and a wonderful open crumb.  What’s not to like having more free time during retirement!  At some point I’ll have to try your method.

Benny

MTloaf's picture
MTloaf

That there is no point in going back to the old way of doing this. No aliquot jar or mixer required just let it double and enjoy your day. If only investing for retirement was this easy. You should take some starter back to FL with you and try it where it is 72 degrees all day everyday. 
Don

Another Girl's picture
Another Girl

Excellent job carving more leisure time from your leisure activities! As a city girl through and through, I don't know anything about fly fishing, but even I can see what a pretty thing that is. Looks like hours of work – and now you're going to throw it in the water and let some fish nibble on it? Won't that ruin it? 

I actually went to Trevor's website some time ago looking for that very formula and found his site missing, so I'm delighted to see your adaptation of the bread here. And dang if it doesn't look fantastic! I've been baking yeasted breads for a couple weeks because my starter has been in rehab. It started perking up a couple days ago, so hopefully I can give this formula a whirl soon. 

Have you tried throwing the fish any bread crumbs? I bet they want some.

MTloaf's picture
MTloaf

This has always been a favorite of mine. I did blog about it here a few years ago. You can also find the original video at Trevor's new page TreverJayWilson.com 

The hope for the fly is that a fish or two and maybe even several will ruin it and I would have to make more.The trout flies don't take nearly that long to make. The first few hundred were a struggle but the next few thousand are quite easy. Kind of like bread making in that way.

The potential downside to this minimal starter method is that it could lead to starter neglect. I hope yours revitalizes soon and you can make this bread again.