OP
OP
I brought a couple slices into work today to nibble on..it was the first time I ate it NOT in a sandwich, but along with soup....WOW it has to be some of the tastiest plain bread I ever had.
No knead, slow rise bread. (with video)
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flyangler18
Well-Known Member
I mixed up the sourdough no-knead that's on the Mad Fermentationist blog earlier this morning. I'll give it a good LONG rise before going any further. It's sitting in a bowl covered with saran wrap on top of the fridge now.
I'll update with my results.
I'll update with my results.
OP
OP
DUCCCC
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+1, we'll need pics!
flyangler18
Well-Known Member
Sure thing, I'll definitely take pics! I tried a normal sourdough loaf the other day, but I didn't knead it nearly enough nor did I give it enough time to rise properly. Flavor was excellent, but it was a little dense.
OP
OP
Has anyone tried it with some yeast from their primary yet?
Tripod
Well-Known Member
So far, this thread gets max points on the "drool" scale! I came here to learn about making beer and now I can't wait to make BREAD, too! What have you done to me!!!
-Tripod
-Tripod
OP
OP
Hehehe...Have you seen the cheese making threads on here as well??
I've yet to get into that, but I will someday..
We pretty much cover anything that is fermented or contains live cultures...
We got bread, beer, cheese, and wine...pretty much heaven on earth I would say...
DUCCCC
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I'd probably go 1 cup whole wheat to 2 cups AP. Don't be afraid of the salt either.
thx for the info. will try this. though i am trying to limit my sodium intake. but ill keep trying to find a good balance.
flyangler18
Well-Known Member
Funny thing is, I've never been into baking. It always seemed entirely too precise for my tastes, but I stumbled across this recipe and saw how idiot-simple it was.....now I'm making a couple loaves a week.
Tripod
Well-Known Member
Hehehe...Have you seen the cheese making threads on here as well??
Oh, no you did NOT just do that to me!!
I agree! I think I'll sell the house and just move here. Do you think my family will understand?
-Tripod
flyangler18
Well-Known Member
Meh. The sourdough was built of fail. Tasty, but failed to rise sufficiently. I think I'm going to have add a bit of yeast to the first mix to get a good solid rise.
DUCCCC
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Ok, wish me luck. I'm going in to a loaf with a small can of chopped black olives and some different Italian seasonings.
ETA:
I used about 2 teaspoons of Italian seasoning, and about 2 rounded tablespoons of chopped black olives. I was afraid of overdoing it. We'll see how this comes out and adjust accordingly.
ETA:
I used about 2 teaspoons of Italian seasoning, and about 2 rounded tablespoons of chopped black olives. I was afraid of overdoing it. We'll see how this comes out and adjust accordingly.
DUCCCC
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HOly Crap, that olive and IT herb bread is incredible!
I swear, if you've been making this and you like olives, give it a shot.
I'm making another loaf right now. The first one went in about an hour last night. we kept going back and eating more until it was gone. I started another bowl of dough right then and now I'm baking it!
I swear, if you've been making this and you like olives, give it a shot.
I'm making another loaf right now. The first one went in about an hour last night. we kept going back and eating more until it was gone. I started another bowl of dough right then and now I'm baking it!
Tripod
Well-Known Member
Made my first loaf today. I gotta say..this was easy and excellent! I made a batch today and was uber impressed with it!
Still have to perfect the technique. My crust was way to hard..but the inside was SO moist and yummy! I think what I did wrong was cook too long without the cover. I read this thread again and saw others using less no-cover time so I think I'll do that next time. Otherwise, I highly recommend this recipe. An extra bonus is that it's fun for the kids too!
Thanks again to the OP for sharing!
-Tripod
Still have to perfect the technique. My crust was way to hard..but the inside was SO moist and yummy! I think what I did wrong was cook too long without the cover. I read this thread again and saw others using less no-cover time so I think I'll do that next time. Otherwise, I highly recommend this recipe. An extra bonus is that it's fun for the kids too!
Thanks again to the OP for sharing!
-Tripod
DUCCCC
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I'm going to be using diced jalapeño and sharp cheddar this weekend. I'm also going to try a loaf with cinnamon, because a friend gave me a jar of homemade apple butter that is just crying out for a loaf of fresh hot bread to go with!
Cregar
Well-Known Member
I made this a few weeks ago... turned out pretty good but the humity changed and the dough was really wet in the morning.
Looking to make it again this weekend.
Looking to make it again this weekend.
Sean
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DUCCCC
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Wet dough good, you shouldn't be able to handle it easily.
Especially for pizza!
I have to add that with my wide dutch oven and a wetter dough, I end up with a wider flatter loaf. When the dough is firmer I can shape it more like a French loaf and get a rounder final sliced piece of bread.
I'm snacking on a piece of the Jalapeño Cheddar bread right now. I was shocked at how much the crust smelled and tasted like Cheez-Its. It's really good. I used about 1/3 cup diced up peppers and around 4 oz sharp cheddar. I drained the peppers on a paper towel for a minute or two before dicing them up, and I feel I still had dough that was a tad too wet. Otherwise it was fantastic, and SWMBO and I had tuna salad on the still warm bread and loved it!
I'm going to start a batch of raisin and cinnamon dough in a few minutes.
OP
OP
I need to be *****-slapped...I mentioned on my snowed in thread yesterday that I should make a batch up tp bake today...
Well guess what...after sampling the Left Hand Brewing Winter Warmer....I forgot.
And As I just washed the kitchen floor....I can't run in and do it right this minute..
*Sigh* This bread is like making beer, it requires patience and planning..
Well guess what...after sampling the Left Hand Brewing Winter Warmer....I forgot.
And As I just washed the kitchen floor....I can't run in and do it right this minute..
*Sigh* This bread is like making beer, it requires patience and planning..
OP
OP
I have a btach ready to go in in a couple hours...Parmesan and Italian Herbs.
OP
OP
Oh...my God...
My parm/italian herbs is the best one I made yet. Rather than use my dutch oven, I used a corning casserole instead, so the heat wasn't as intense....It came out perfect.
Now I'm thinking cinnamon & brown sugar or something like that.
My parm/italian herbs is the best one I made yet. Rather than use my dutch oven, I used a corning casserole instead, so the heat wasn't as intense....It came out perfect.
Now I'm thinking cinnamon & brown sugar or something like that.
Dr Vorlauf
Well-Known Member
I put mine together last night. I made a sourdough starter a few weeks back.
I imagine that this will be very sour, may have to make into croutons.
It goes into the oven in 15 min.
I imagine that this will be very sour, may have to make into croutons.
It goes into the oven in 15 min.
farmbrewernw
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Just made up another batch, damn I always forget how damn easy this stuff is to make.
DUCCCC
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I baked a loaf this morning with raisins and cinnamon. I used about 1/3 cup raisins, which was sufficient, but I used only a heaped teaspoon of cinnamon, and while it's visible, it's hardly there in scent or flavor. I might suggest at least 2 generous teaspoons. Of course I was using pre-ground Schilling cinnamon of unknown age, so your outcome could be different.
DUCCCC
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Just a note about ingredients here:
I picked up a 25 lb bag of AP flour at Costco yesterday for $6.79. Doing the math, this should work out to around 30 loaves. Not counting yeast and salt, that's less than $.25 per loaf.
This bread is fun to make, tastes better than store bought, and is cheap!
One more note, I'm making a loaf right now in a regular loaf pan, not in the dutch oven, and that's only been tossed together 12 hours ago. I'm pre-heating the oven to 450º F at the moment, and will probably get this in there in around 45 minutes. I am hoping for a less crusty variation that will be suitable for PB&J. It's basically a slow rise white, using the same ingredients listed here.
I picked up a 25 lb bag of AP flour at Costco yesterday for $6.79. Doing the math, this should work out to around 30 loaves. Not counting yeast and salt, that's less than $.25 per loaf.
This bread is fun to make, tastes better than store bought, and is cheap!
One more note, I'm making a loaf right now in a regular loaf pan, not in the dutch oven, and that's only been tossed together 12 hours ago. I'm pre-heating the oven to 450º F at the moment, and will probably get this in there in around 45 minutes. I am hoping for a less crusty variation that will be suitable for PB&J. It's basically a slow rise white, using the same ingredients listed here.
flyangler18
Well-Known Member
A little foodporn for my HBT fellows:
The flavor is exceptional, the texture nicely chew with a perfect crust. I've resigned myself to the fact that my sourdough starter isn't a powerhouse riser, but the taste more than makes up for it.
The flavor is exceptional, the texture nicely chew with a perfect crust. I've resigned myself to the fact that my sourdough starter isn't a powerhouse riser, but the taste more than makes up for it.
Dr Vorlauf
Well-Known Member
+1 My sourdough starter isn't a fast riser, but when I gave it a 20 hour start + 2 hr rise time ( at 90 F ) it came through like a champ. My best bread ever.
my second go at it turned out better. i tried 2 cups wholewheat to 1 cup white. 3 tablespoons honey 4 teaspoons essential gluten and asorbic acid and 2 table spoons of flaxseed. problem though is i over cooked it. though it does taste pretty good.
so what was your mix for the parm and herbs?
OP
OP
Pen It was very slaphazard, a couple fist fulls of shredded mozzarella, half of a jar of shredded parm/regggiano and about 2 tsp of Italian seasoning blend.
Your bread looks great pen, my first 2 were over done...
Your bread looks great pen, my first 2 were over done...
farmbrewernw
Well-Known Member
pen25 that looks good to me, although the bubble structure isn't what I'm used to for this type of bread maybe try giving it that 2 hours of rise time, unless of course you like a denser bread (which by the way would be great for samiches). I may have to try using whole wheat next time it looks like it worked well.
OP
OP
Farmbrewer, would he conceivably need more yeast for using whole wheat?
Danek
Well-Known Member
Guys, it's not "overdone". It's "caramelized".
Pen, that looks like some damn fine bread!
well the crust is a tad over done. it tastes a bit burnt but not too bad. and yes i do like a denser bread. now if i can only find a way of making this into a whole wheat foccatia(sp?) bread so i can make me some homemade turkey artichoke panini's need to play some more.
