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I was supposed to email this to suhl awhile ago, and keep… 
24th-Feb-2008 01:59 pm
I was supposed to email this to suhl awhile ago, and keep forgetting, and I thought that I might as well just post it instead.

So, the original no-knead bread calls for gunking up two towels and shuffling a hot dutch oven in and out of the oven a couple of times. Ask me how many times I've injured myself doing that. :) This is much, much simpler.

About 24 hours before you want to have tasty, tasty bread, put 3 cups bread flour into a largeish mixing bowl. Add in 1.25 teaspoons salt and stir it around. Add in 0.25 teaspoons yeast (regular old yeast is fine. You do not need the instant yeast stuff. It's expensive. Go out and get regular old yeast [in bulk, if you can {places like Earthfare usually have bulk yeast} because it's cheaper in bulk than in those little packets or jars, and you'll find yourself making this every couple of days, it's that easy and good.] ) Stir it around. Add in somewhere between 1.5 and 1.75 cups lukewarm water. How much water you need is going to depend on your flour - ours runs dry, so I sometimes need even more. Start with a little and work up; you can't unadd water. :) Start stirring. You want to get all the dry bits mixed in. You'll end up with a shaggy mess that doesn't look like bread dough. As long as all the dry flour is mixed in and the dough isn't liquidy, you're good to go. Cover the mixing bowl with a lid or plate or something - there is no need to waste plastic wrap on this.

Put the mixing bowl on your counter and walk away from it for a day.

About a day later, you'll open up the lid and see that the dough has settled down and is bubbly. About two hours to 2.5 hours before you want bread, clean off a spot on your counter. Flour it up. Dump the dough out of the mixing bowl onto the counter. Cover it up with the mixing bowl. Let it rest for an hour to two hours.

Preheat your oven to 450. Grease a cookie sheet. Remove the mixing bowl. Flour your hands slightly. You can either have one big loaf, or split the dough lump up into 2, 3, or 4. More than 4, and it gets a little awkward to handle, and the crust:bread ratio will be too high. Once your hands are floured, grab the dough, split off however many pieces you want, form the dough balls roughly into circles (don't handle them too much; the bread will settle itself during the cooking) and plop them on the cookie sheet. One the oven is preheated, bake the bread for half an hour to 40 minutes - it depends on how brown you like your bread. Smaller loaves need less time.

Slice. Eat. Marvel at how tasty it is. :) This makes amazing sandwich bread, in small loaves.
24th-Feb-2008 08:44 pm (UTC)
I'll stick with ozarque's no-knead recipe (though I do a mulitgrain vairation). fast and easy.
24th-Feb-2008 09:11 pm (UTC)
That looks great, too. I've got a pot of this rising, too, to see how I like it, because sometimes you don't have 24 hours. :) I like the long rise stuff - it uses less yeast and it's tasty - but it's pretty much all the same principle, just with the rise time shortened depending on the amount of yeast.
24th-Feb-2008 11:20 pm (UTC)
Sweet! And because it's roughly 24 hours before dinner tomorrow night, I'm going to go do it RIGHT NOW!
24th-Feb-2008 11:32 pm (UTC)
It can sit for less time, too. I hear it's fine down to about 8. :)
28th-Feb-2008 11:06 pm (UTC)
Is it 'sposed to turn out looking kinda like a.... frisbee?

(here via suhl)
28th-Feb-2008 11:28 pm (UTC)
Mine generally turns out with more structural stability than that (I should take pictures next time). Hrms. Less water, maybe?

You could probably slice the frisbee and stuff it for sandwiches. How'd it taste?
28th-Feb-2008 11:45 pm (UTC)

Camera phone, so not optimal.

I think I used the minimum amount of water, but maybe it was still too much. It's pretty tasty. It has a nice crust, but I guess it is a little gooshy right in the middle. I'll try less water next time.

Oh, it was also like GLUE on my hands. I had to use a spatula to get it all off the cutting board, and it took about 5 minutes to get it all off my hands. Sound like too much water? Cause everything was floured thoroughly.

Edited at 2008-02-28 11:46 pm (UTC)
28th-Feb-2008 11:55 pm (UTC)
Wow, I've never seen that before. :) Yea, if it was that sticky, I'd guess too much water. Or old yeast, maybe? Mine's usually stickyish but handleable, since I usually turn it into small loaves.

I'd start with half a cup or so of water and work up. Every flour is different, and the humidity in the air can affect things too. You're looking to get all the dry bits mixed in, but not much more than that. (It always amazes me when you start out with the shaggy, kinda dry lump and you end up with the goo that the batter turns into after 24 hours.)

(I love the internet.)
29th-Feb-2008 02:40 am (UTC)
The yeast was actually a brand new jar of Fleischman's, so that shouldn't be the problem.

So it shouldn't have looked kinda like a batter before the rising stage? It looked pretty similar to, say, muffin batter, only stickier.

Sorry to pester... I'm trying to get away from buying bread, cause I think the preservatives in the affordable kind are doing unpleasant things to me, and the un-preservatived kind is either a) atrociously expensive or b) turns into penicillin in, like, a day. But I'm not really keen on frisbee-loaves... >_>
29th-Feb-2008 03:18 am (UTC)
Oh, you're hardly pestering. :) We haven't bought bread (other than a couple of loaves of whole wheat for my partner's mom when she was visiting, because my whole wheat bread is just not that good yet) in a year or so. Once you find something that works, it's a lot cheaper and a lot healthier.

It should have looked like batter, but kinda bubbly. Hrms. I really should take pictures next time. this is pretty close to what I end up with.

In the meantime, tonight I made the bread that nolly linked to in her comment, and it turned out really, really well (I've already had two slices). It's kind of spongy, but I expect that'll settle down overnight. It takes a lot more yeast, but it's also a lot faster, and it's made in bread pans - no frisbee loaf. :) Also, I've made my version in bread pans before and had it turn out nicely, so that might be a solution for the moment too, if you don't mind your bread square. One word of warning: grease the pans llike crazy, and then when they come out of the oven, let them sit for a few minutes, then run a knife around the edge of the pan, then let them sit and vent for a few more minutes, and then gently shimmy the bread out of the pan. Otherwise, you can rip the bottom of the rbead out. Ask me how I know. :p
29th-Feb-2008 03:23 am (UTC)
Yeah, I've got Ozarque's on my list to try next. The only problem with that it sometimes it feels like I'm never home for that many hours consecutively :-P Yours is better for the time variation ability.

My mom used to make all our bread when I was little, but can't anymore, so I may steal her bread pans. I'm fine with square bread. And I bet the one with more yeast would puff out over the edges like my mom's used to do.

Have you tried that "baker's delight" pan spray? It somehow sprays butter AND flour out of an aerosal simultaneously. I'm betting it would work really well for something like bread pans.
29th-Feb-2008 03:34 am (UTC)
I haven't, just because I don't buy things in spray cans anymore if I can help it. But, I bet flouring my pans next time would help, good idea. :)
29th-Feb-2008 02:41 am (UTC)
I also just realised that that first picture makes it look like I jabbed a pair of scissors into my bread. Heh.
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