No knead, slow rise bread. (with video)

[DUCCCC]

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.
...

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?

 

[pen25]

im trying this with wholewheat flour. will let yall know how it turns out

 

[avaserfi]

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?

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:.

 

[Revvy]

Oh wow, Michael Tonsmeir, the mad fermentationalist has a no-knead sourdough recipe.

http://madfermentationist.blogspot.com/search/label/Bread/Sourdough

 

[Danek]

Oh wow, Michael Tonsmeir, the mad fermentationalist has a no-knead sourdough recipe.

The Mad Fermentationist: Bread/Sourdough

Great spot Revvy - I'll try that later this week.

 

[niquejim]

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.

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

Forgot to add that those extras are added during the first mix

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

 

[flyangler18]

Oh yeah baby. I love this bread.

Just out of the oven as of a few minutes ago:

 

[Brewing Clamper]

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.

 

[farmbrewernw]

I've made this bread a few times has always turned out great.

 

[farmbrewernw]

I've been thinking you could hollow that sucker out and fill it with clam chowder! Yummmyyy

 

[Revvy]

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.

 

[flyangler18]

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.

 

[Revvy]

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.

Cool!!! and of course we'll want pics of your foodporn as well.

 

[DUCCCC]

Cool!!! and of course we'll want pics of your foodporn as well.

+1, we'll need pics!

 

[flyangler18]

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.

 

[Revvy]

Has anyone tried it with some yeast from their primary yet?

 

[pen25]

the wholewheat bread i made was bland and pretty much tasteless but the texture was awesome. i will make it again with half and half bread flour and wheat.

 

[Tripod]

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

 

[Revvy]

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

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]

the wholewheat bread i made was bland and pretty much tasteless but the texture was awesome. i will make it again with half and half bread flour and wheat.

I'd probably go 1 cup whole wheat to 2 cups AP. Don't be afraid of the salt either.

 

[pen25]

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]

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

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]

Hehehe...Have you seen the cheese making threads on here as well??

Oh, no you did NOT just do that to me!!

We got bread, beer, cheese, and wine...pretty much heaven on earth I would say...

I agree! I think I'll sell the house and just move here. Do you think my family will understand?

-Tripod

 

[flyangler18]

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]

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.

 

[DUCCCC]

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!

 

[niquejim]

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!

Try 5 slices of cooked bacon and 4-6 oz's cheddar cheese


Thank me later

 

[Tripod]

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

 

[DUCCCC]

Try 5 slices of cooked bacon and 4-6 oz's cheddar cheese


Thank me later

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]

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.