Post by Deleted on Nov 15, 2006 19:27:52 GMT -5
The most attractive aspect of that "No Knead" bread - to me - is the fact that you can make a nice big loaf of bread with ONE FOURTH TEASPOON OF YEAST.
As a minimal kneader already, it saves me just a little more time.
Here is what I have found that works better for me as I make this bread recipe:
Do the first part just like he does and let it raise for about 18 hours. Turn it out and flip it a couple times in flour, like he does.
Here is where I changed it: I drop it into the dish that I am going to bake it in. (I used a big bread loaf pan.) Grease it. (I spray it with butter flavored PAM) Let it raise the 2 hours and then put it right in a cold oven and turn the oven on to 350 degrees. No lid, no special container.
As the oven heats up, with the bread in it, you get one more last, extra burst of raising. Bake it like normal bread.
The reason I used a BIG bread pan, is that it is such a soft dough that it will only raise up out of the pan a little, and then it will run over the side of the pan. A round glass baking dish will work well, too.
I know, some of us just can't leave a good thing alone. I like saving on the little quantity of yeast and I like not kneading at all, but I didn't like that last plopping of the dough into the super hot container and baking at such a high temp. When you handle the dough like that, just before baking, it shrinks back down and you lose some of the volume. This way, it is not disturbed after its last, 2 hour raise.
Anybody having trouble getting the texture of bread they want, might try tweaking the process like this.
homestead2
As a minimal kneader already, it saves me just a little more time.
Here is what I have found that works better for me as I make this bread recipe:
Do the first part just like he does and let it raise for about 18 hours. Turn it out and flip it a couple times in flour, like he does.
Here is where I changed it: I drop it into the dish that I am going to bake it in. (I used a big bread loaf pan.) Grease it. (I spray it with butter flavored PAM) Let it raise the 2 hours and then put it right in a cold oven and turn the oven on to 350 degrees. No lid, no special container.
As the oven heats up, with the bread in it, you get one more last, extra burst of raising. Bake it like normal bread.
The reason I used a BIG bread pan, is that it is such a soft dough that it will only raise up out of the pan a little, and then it will run over the side of the pan. A round glass baking dish will work well, too.
I know, some of us just can't leave a good thing alone. I like saving on the little quantity of yeast and I like not kneading at all, but I didn't like that last plopping of the dough into the super hot container and baking at such a high temp. When you handle the dough like that, just before baking, it shrinks back down and you lose some of the volume. This way, it is not disturbed after its last, 2 hour raise.
Anybody having trouble getting the texture of bread they want, might try tweaking the process like this.
homestead2