No knead, slow rise bread. (with video)

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Revvy

Revvy

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I heard this on the radio today, and did some digging. I plan on doing this over the weekend.


Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.
Click to expand...

[youtube]13Ah9ES2yTU[/youtube]
 
I just sliced my Fresh Rosemary/Cheddar Cheese bread I make using that recipe. Yummy

It's so easy to make and add whatever you want to it.
Just to give you some ideas
White Chocolate/ Dried Apricots
White Chocolate/ Candied Pineapple
Milk Chocolate/ Hazelnut
Jalepeno/ Cheddar
Blend of Asiago/Provolone/Parmesian/
Roasted Garlic/ Rosemary or Cheese

Have fun and enjoy
 
niquejim said:
I just sliced my Fresh Rosemary/Cheddar Cheese bread I make using that recipe. Yummy

It's so easy to make and add whatever you want to it.
Just to give you some ideas
White Chocolate/ Dried Apricots
White Chocolate/ Candied Pineapple
Milk Chocolate/ Hazelnut
Jalepeno/ Cheddar
Blend of Asiago/Provolone/Parmesian/
Roasted Garlic/ Rosemary or Cheese

Have fun and enjoy
Click to expand...

*DROOOOOLLLLLL* :D
 
Wow! I'm impressed by that. Thanks for sharing, Revvy - I'm going to give that a go right now...

[EDIT] That was a piece of piss - the dough's done. If I hadn't had to work out how many grams and millilitres there are in a cup, it would have taken maybe a minute from start to finish. And that's tomorrow evening's dinner sorted.
 
Danek said:
Wow! I'm impressed by that. Thanks for sharing, Revvy - I'm going to give that a go right now...

[EDIT] That was a piece of piss - the dough's done. If I hadn't had to work out how many grams and millilitres there are in a cup, it would have taken maybe a minute from start to finish. And that's tomorrow evening's dinner sorted.
Click to expand...

You know, Google is great for quick conversions... you just type in an equation and you'll get the answer... for example

".25 cups=? milliliters" give me this answer; ".25 US cups = 59.1470591 milliliters"
 
Revvy said:
You know, Google is great for quick conversions... you just type in an equation and you'll get the answer... for example

".25 cups=? milliliters" give me this answer; ".25 US cups = 59.1470591 milliliters"
Click to expand...
Ah, that looks a far quicker way of doing it than my shambolic approach. I couldn't figure out how to tell Google whether I wanted cups to be converted to weight or to volume. Now I know.

Having sat overnight, the dough looks ready to go now - it has risen nicely, and is dotted with little bubbles. I'm going to give it another eight hours and bake it this evening.
 
I baked the bread last night and I'm eating some now with a ripe brie. I have to say, I'm impressed - the crust is terrific, and the bread has a fantastically airy structure. And it was SO ridiculously easy to make. This would be a really easy way to impress someone.

The only criticism from me is that the dough I ended up with was a little too liquid, to the point that it couldn't be folded. I had to add extra flour at the end to make it manageable, and by doing that I lost a little of the aeration from the 18-hour waiting period. Next time I'll add a little less liquid.

But still, the easiness-to-awesomeness ratio on this recipe is off the charts. Thanks again for sharing, Revvy! :mug:
 
I'll let the pics do the talkin' here...

DSC00008.JPG


DSC000091.JPG


I'm having a leftover turkey sandwich on this bread right now and this meal's better than yesterday's!

Be sure to read the complete recipe and not just go by the video, as they omit a step or two.
 
As a followup I have to say that I'm lovin' this bread!

It took me a few batches of beer before I had made some that I consider worth charging for, but the first attempt at this bread was easily good enough that I would have happily paid someone for this bread.

I believe that there's no way you can make it like this without the dutch oven or similar cooking vessel. This just wouldn't come out as good on a baking sheet. Well, it might if you had a professional/commercial oven with humidity control.

The recipe calls for 450º, but I went with the 500º temp per the video and it worked beautifully. The one thing I need to try with this dough now is as a pizza dough, but I don't have a stone, so I guess I've got another item for the wishlist.

Now if only I could find a place in my kitchen for this 6qt Dutch Oven!
 
orfy said:
My friend, I would break bread with you anytime.
In the mean time I'll hoist a pint and share a picture with you.
Click to expand...

Orfy, your food pictures never cease to amaze. Have any recipes to share, mate?

Next time I'm on the other side of the pond, we'll have to meet up!
 
Looks awesome my friend!!!


Well my bread was an epic fail....Including the fact that I haven't used my cast iron dutch oven in at least a year, and in preheating it...the oil seasoning set off the smoke alarm...

The bread never totally rose.

My timer never went off and it baked for 45 minutes, totally burning the bottom....I was so focussed with making the corona thread I didn't realize the time had by.

SO I guess I try again tomorrow....

After I have a beer in mourning I will make up another batch. Then I'm gooing to head over to Orfy's curry thread, to drool some more..me loves the foodporn.

One question..He used "quick rise" yeast...I only have Bread machine yeast...could it be that I need more yeast with that type?

I'm going to go with the amount for my bread machine which is iirc 1.25 teaspoons...
 
flyangler18 said:
Orfy, your food pictures never cease to amaze. Have any recipes to share, mate?

Next time I'm on the other side of the pond, we'll have to meet up!
Click to expand...

I don't have a recipe I follow. I just do it.
I'll start a thread next time I do it. It's lamb, potato, turnip, stock and ingredient X and a couple of other bits.
 
Revvy said:
The bread never totally rose.
...

One question..He used "quick rise" yeast...I only have Bread machine yeast...could it be that I need more yeast with that type?

I'm going to go with the amount for my bread machine which is iirc 1.25 teaspoons...
Click to expand...

I used 1/4 teaspoon of Hodgson Mill Active Dry Yeast. It's available at most supermarkets in my area. I prefer it to Fleischmann's or Red Star.

It's not the amount you pitch in this case, but the time you let it do it's thing apparently. I was a bit surprised that I made that loaf above using King Arthur AP flour, not bread flour, and .25 tsp of dry yeast, no proof or rehydration.

I started another batch of this dough this afternoon. Me and my 3 year old mixed it up around 3:30 PM EST, and I'll probably not be baking it until after noon tomorrow, so it'll get over 20 hours at room temp on top of the fridge in a SS bowl with saran wrap cover. If you don't see a bunch of BB or larger bubbles in the dough it's not ready to come out of the bowl.

(listen to me, givin' Revvy a preachin' about patience with yeast!;))

Oh yeah, I let the Dutch Oven preheat for a full 30 minutes, lid and all. There was some smoke from the oven, and when I finished using it I lightly oiled it again, so I'll be getting some smoke again tomorrow from it, but I figure that's just that much more seasoning.
 
ma2brew said:
I used 1/4 teaspoon of Hodgson Mill Active Dry Yeast. It's available at most supermarkets in my area. I prefer it to Fleischmann's or Red Star.

It's not the amount you pitch in this case, but the time you let it do it's thing apparently. I was a bit surprised that I made that loaf above using King Arthur AP flour, not bread flour, and .25 tsp of dry yeast, no proof or rehydration.

I started another batch of this dough this afternoon. Me and my 3 year old mixed it up around 3:30 PM EST, and I'll probably not be baking it until after noon tomorrow, so it'll get over 20 hours at room temp on top of the fridge in a SS bowl with saran wrap cover. If you don't see a bunch of BB or larger bubbles in the dough it's not ready to come out of the bowl.

(listen to me, givin' Revvy a preachin' about patience with yeast!;))

Oh yeah, I let the Dutch Oven preheat for a full 30 minutes, lid and all. There was some smoke from the oven, and when I finished using it I lightly oiled it again, so I'll be getting some smoke again tomorrow from it, but I figure that's just that much more seasoning.
Click to expand...

We'll see with my new batch tomorrow....I didn't up the yeast...but I stuck the dough in the oven where it is a little warmer...it says in the original post that it should be in a 70 degree space while it's doing it's thing.
 
The whole house here is on Amoxycyllin at the moment, because the youngest decided to contract Strep throat and share it with the rest of us! Anyways, between kids alternating fever/chills, and WAC (Wife Always Cold), I've got the thermostat set at 72ºF (~22ºC). While my wallet going to be hurting at the end of the month because of the power bill, the bread dough and my conditioning beer are loving the temp.
DSC000021.JPG

While I had planned on waiting until much later this afternoon to make more of this bread, I find myself working on it now, as the kids are busy building tracks for their Thomas set, and watching Bob the Builder on PBS. They got up around 4 AM and have been going strong since. Thank God for coffee!
ETA:
This looks darker in the cell phone pic than it is, but the lighting isn't really ideal...

DSC00003.JPG
 
Sorry to beat a dead horse here, but I just pulled my third loaf of this out of the oven:

DSC000022.JPG


I now declare this bread foolproof, if you use good yeast and let it rise at least 16 hours. I hate to say it, but not only is the the easiest bread I've ever made, it's also the best, and the Dutch Oven for under $50 from the camping department is well under a third of the cost of a nice bread machine. I'm yet to even bother making this recipe with actual bread flour.
 
Well it hasn' tbeen foolproof for me yet, BUT I figured out that;

A) My oven runs 50 degrees hotter that the dial sets itself for...Which explains why not only did 2 loaves of the bread char, BUT all of the seasoning on my pan turned to char believe it or not. So I backed the oven off to 425, which put the damn thing closer to 500 according to my in oven thermometer.

b)Evidently Bread machine yeast is slightly different from instant rise yeast? I picked up some instant rise, and this loaf seems to be doing okay.

I'm also watching it like a hawk, or like a n00b brewer and his first batch...Hopefully I will head off any charring.

We'll see.

I will say that the uncharred bit of loaf 2 tasted awesome..so I have high hopes for this loaf.
 
You know Revvy, I'm watching mine like a hawk too, and this last loaf only went about 8 minutes after the lid removal before I pulled it out. It was done. That's only 38 minutes total baking time.

I'm getting familiar enough with this bread now that I might have to start playing with the recipe a bit. Some simple herb additions are probably up first, but I'm tempted to try some nice olive oil and other things to see where that takes this as well. I should really see how it turns out with a bread flour too. Finally, I think I need (no pun intended) to try it as a pizza dough. I have to get a good stone first though.
 
Oh....My....Word!!!

Is this what it's supposed to look and taste like????

WOW, it is Awesome!!!

bread1.jpg


Yay I did it!!!

Definitely will be making this more, maybe even weekly, and will keep back on the temp...There's still a bit too much of a mailard reaction...Inside it is soooooo soft and tasty, but the outside is still a bit too carmalized. Methinks like you 8 minutes with the lid off will prolly be enough.

Wow!
 
This is autolyse, an artisan bread baking technique, where, as he said, the gluten is formed over time rather than by kneading. The real trick here is the use of the pot. Typical home ovens typically vent away steam, unlike specialty artisan ovens.

Definitely looks like a good recipe and the results are stunning. A little off topic, but here is the last loaf of bread I made. It was much more work than the style shown here, but worth it. For reference it is about 2 feet long.

Challah001.jpg

Challah006.jpg


I will probably try this autolyse style out within the week. It just looks amazing.
 
avaserfi said:
This is autolyse, an artisan bread baking technique, where, as he said, the gluten is formed over time rather than by kneading. The real trick here is the use of the pot. Typical home ovens typically vent away steam, unlike specialty artisan ovens.

Definitely looks like a good recipe and the results are stunning. A little off topic, but here is the last loaf of bread I made. It was much more work than the style shown here, but worth it. For reference it is about 2 feet long.
...
Click to expand...

That's one nice braid for homemade!

I like the cutting board and knife too. What'd you brush on the bread for that shine? Egg/water wash?
 
ma2brew said:
That's one nice braid for homemade!

I like the cutting board and knife too. What'd you brush on the bread for that shine? Egg/water wash?
Click to expand...

That bread is the Challah recipe from The Bread Baker's Apprentice by Reinhart. Superb book for someone who really wants to bake world class bread. Egg white wash was called for to get the wonderful browning.

That was the first thing I have ever braided in my life I almost threw three random pieces of dough in the oven I was so confused :cross::drunk:.
 
ma2brew said:
You know Revvy, I'm watching mine like a hawk too, and this last loaf only went about 8 minutes after the lid removal before I pulled it out. It was done. That's only 38 minutes total baking time.

I'm getting familiar enough with this bread now that I might have to start playing with the recipe a bit. Some simple herb additions are probably up first, but I'm tempted to try some nice olive oil and other things to see where that takes this as well. I should really see how it turns out with a bread flour too. Finally, I think I need (no pun intended) to try it as a pizza dough. I have to get a good stone first though.
Click to expand...

niquejim said:
I just sliced my Fresh Rosemary/Cheddar Cheese bread I make using that recipe. Yummy

It's so easy to make and add whatever you want to it.
Just to give you some ideas
White Chocolate/ Dried Apricots
White Chocolate/ Candied Pineapple
Milk Chocolate/ Hazelnut
Jalapeno/ Cheddar
Blend of Asiago/Provolone/Parmesan/
Roasted Garlic/ Rosemary or Cheese

Have fun and enjoy
Click to expand...

niquejim said:
Forgot to add that those extras are added during the first mix
Click to expand...


Add whatever you like but keep in mind olive oil is going to change the consistency of the bread.
I've been a baker for 20+ years(damn I'm old) and this is some of the best bread I've ever had.

Have fun with it.
You're only limited by your imagination
 
Thank you! I just cut off my first slice of this bread and it is the best thing that has ever come out of my oven! It rocks! BTW, I used a huge 13" cast iron camp stove.
 

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