No knead, slow rise bread. (with video)

[Joe C]

Stage 1 has begun...

A little oatmeal stout, molasses, and honey. It will be topped with toasted oats

 

[SpanishCastleAle]

Just top it with cheese or tapenade to mellow the saltiness.

Didn't even know what tapenade was until I went to the Olives restaurant.

Sofa.
King.
Good.

Do they sell this stuff in a typ grocery? With all the other pickles/olives? I know I've looked for olive salad for Muffelettas but never see it.

 

[beerocd]

Didn't even know what tapenade was Do they sell this stuff in a typ grocery? With all the other pickles/olives? I know I've looked for olive salad for Muffelettas but never see it.

For me - it's by the giardinerra in one store. By the tomato sauce in another.

-OCD

 

[Joe C]

This tastes fantastic but didn't get the rise that I was looking for. It could've been from the beer instead of water or because I used bread machine yeast instead of the dry active yeast. Anyways, it tastes great and I will definitely do it again!

 

[bubbachunk]

Alton Brown did the exact same thing on an episode about dutch ovens, looks very good.

 

[beerocd]

This tastes fantastic but didn't get the rise that I was looking for. It could've been from the beer instead of water or because I used bread machine yeast instead of the dry active yeast. Anyways, it tastes great and I will definitely do it again!

If you have a dutch oven, that will force it to go upwards instead of spreading.

 

[caspio]

Got a dutch oven for christmas, so I was finally able to take this recipe for a spin. I think next time I might make the dough a tad drier to see if I can get more vertical rise, but overall it was really delicious. The first one went fast with soup, so I've already made a second loaf. Thanks for the recipe!

 

[bubbachunk]

Got my cast iron pot for christmas and started my first dough today, pics tomorrow of the finished product.

 

[bubbachunk]

 

[Tripod]

Beautiful!

I got a dutch oven for Christmas, too...just for this reason! Hopefully I'll be posting some pics soon...

-Tripod

 

[Revvy]

Geez bubbachunk, that looks amazing!!!!!

 

[bubbachunk]

Geez bubbachunk, that looks amazing!!!!!

Thanks

I just started up a batch of chipotle garlic and upped the batch size by an extra cup of flour to start. I will let everyone know how it comes out tomorrow.

 

[bubbachunk]

Has anyone used wax paper instead of the towels for this? The towels are a pain in my arse.

 

[bubbachunk]

It could use a bit more garlic but it has a very nice heat that is not to much.

Also I highly recommend using cornmeal vs flour.

 

[DragonTail]

Also I highly recommend using cornmeal vs flour.

I've also used wheat bran.

 

[finn_ethan]

I bake mine in enamelled cast iron with a lid for 30 min and then 15 with the lid off. Makes cool football shaped loaves. The last loaf I added a cup of spent grain.

 

[FullDraw]

Rosemary and Feta just cooled off. Mmmm. This is my 2nd attempt. I used bread flour this time and the bread was more dense than the first time (AP). Both easy and delicious.

+1 on the cornmeal instead of flour for the towel part.

 

[Krrazy]

Wow, thanks for sharing -- that looks great! I enjoyed seeing everyone's pictures too. I tried baking baguettes last year and they were OK...but not great. I think the humidity in while baking is an important factor and I could never get that quite right. It looks like this recipe is almost infallible though. Yum.

 

[smokinghole]

I'm trying this for the first time. Made my dough up last night and just tossed it in the oven. I have made decent crusty bread in the past by keeping water in a spray bottle and capping my oven vent. Then I would spritz the walls of the oven to bring up the humidity. This way seems so much easier but we'll see. My dough seemed a little wet and runny which made it difficult to handle. If it sucks oh well all I lost was like $.50 worth of materials. If it's good I'm making a meatloaf sandwich with it tonight.

 

[stever]

Nothing I love better than commenting on threads started over 2 years ago but I have two loaves of this working right now, by the time I get home tonight they will have risen for 23 hours. I did 2 cups of white bread flour and 1 cup of whole wheat flour. I normally make my own bread but it's usually the standard knead and quick rise method. Looking forward to see how this turns out.

 

[pen25]

for anyone looking for a dutch over and if you have a sports academy near it was the cheapest place i could find. but i have also used stainless steal bowls and just used aluminum foil for the cover.

 

[stever]

OK so they didn't rise like I expected but I think that is because I screwed up and had the seam side down. When I bake sandwich loaves I slice the tops so that some of the gas can escape and I think that helps them rise. Overall they turned out great but I did make a modification to the temp on my second loaf because the first loaf came out so crispy that my wife and kids didn't care for it. First loaf was at 500 for 30 minutes with another 5 minutes with the lid off. Second batch cooked at 450 for 30 minutes with the lid on and that was it. It is the better of the two but I think I would maybe give it 5-10 minutes with the lid off to give it a little more crispy crust. I will say the crust is like nothing I have ever baked before and I have made 40 or more loaves of homemade bread, just never in a dutch oven.

The taste is fantastic and I just mixed up a batch of all white that will be ready to bake tomorrow.

Also if anyone here makes this bread and is using it for sandwiches then slice it up after it's cooled, put it in a ziplock and freeze. When you are ready to make a sandwich, take out a couple slices and thaw or toast. If there is one thing I have learned from baking bread is that this stuff will go stale almost immediately and never taste close to the same unless you freeze it immediately.

Both loaves, left side is the higher temp loaf

Cell structure of higher temp loaf

lower temp loaf

Cell structure of second loaf

 

[MeadWitch]

Dutch ovens are wonderful, aren't they? I have an old cast iron dutch oven with a bailwire type of handle. I have learned from experience that the bail will flip back and get you if you are not careful. I taught my daughter to make this bread about 1 month or so ago and she did an awesome job. First time I ever got branded by the bail handle though. Hot bread with butter, great crust...........life was good!

 

[Revvy]

Totally forgot about this thread until today when I was looking at re-starting Carl Griffith's sourdough starter and using the no knead method with it, and also maybe brewing a rye beer with a beer starter made with the "hooch" of the sourdough.

Then I noticed a thread in the unanswered threads list and wrote this up...

It might be fun to experiment with both sourdough and beer yeasts in no-rise breads.