No knead, slow rise bread. (with video)

[Sean]

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.

Wet dough good, you shouldn't be able to handle it easily.

 

[DUCCCC]

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.

 

[Revvy]

I need to be bitch-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..

 

[Revvy]

I have a btach ready to go in in a couple hours...Parmesan and Italian Herbs.

 

[Revvy]

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.

 

[Dr Vorlauf]

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.

 

[farmbrewernw]

Just made up another batch, damn I always forget how damn easy this stuff is to make.

 

[DUCCCC]

Oh...my God...

Now I'm thinking cinnamon & brown sugar or something like that.

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]

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.

 

[flyangler18]

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.

 

[Dr Vorlauf]

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.

+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.

 

[pen25]

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.

 

[pen25]

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.

so what was your mix for the parm and herbs?

 

[DUCCCC]

pen25, that wheat loaf looks great!

flyangler18, I agree with Dr Vorlauf, just let it rise longer. Sourdough ain't going to get hurt with extra rise time. I bet it'll just get better!

 

[Revvy]

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...

 

[pen25]

thx guys. the second rise wasnt but an hour but the first was something like 24. think im going to try it again tomarrow and adjust the cooking time

 

[farmbrewernw]

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.

 

[Revvy]

Farmbrewer, would he conceivably need more yeast for using whole wheat?

 

[Danek]

Your bread looks great pen, my first 2 were overdone...

Guys, it's not "overdone". It's "caramelized".

Pen, that looks like some damn fine bread!

 

[pen25]

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.

 

[summersolstice]

I love this bread. I have one of the green ceramic coated cast iron dutch ovens that make doing this bread a snap. I make a little more than the recipe calls for and use an addition of gluten to make it rise even better. I love the way the crust crackles as it cools. Can't get enough of this bread!

 

[pen25]

hey guys i just mixed up another batch of this using my changes above.

2 cups whole wheat flour
1 cup bleached flour
4 tsp vital glutton
3 Tbl honey
1 tsp salt

i added some mixed fruits and nuts run through the food processor. dont remember what dried fruits and nuts but i plan on getting some more at wholefoods tomarrow.

will let yall know how it turns out.

 

[farmbrewernw]

Farmbrewer, would he conceivably need more yeast for using whole wheat?

Probably not, probably need a bit more rising time from the looks of it. You could go ahead and add another 1/2tbs of yeast if you wanted to but I would think an additional hour of resting time may do the same. On a side note my Mom got me a new baking book for Christmas. It's called "fresh bread in 5 min a day" or something like that. The premise of the book is that you make dough that is kept in the fridge until time to use. The base recipe is almost the same as the no knead bread and it is indeed another no knead bread. You do not use a dutch oven however but instead you need a pizza stone and a steam tray. A dutch oven acts like a pizza stone and steam tray in many ways because it keeps steam in to produce that wonderfully crisp crust and to distribute a continuous desired heat. A dutch oven does have it's limitations however as I can only make one sort of bread, I can't make a baguette for instance. This new method seems to combine the ease of no knead baking with the complexity of old world knead type baking. Yesterday with the same dough (you make a batch big enough to produce 4 loafs) I was able to make cinnamon rolls, a standard loaf of bread, and a pizza with all what I would consider exceptional results. The dough is supposed to last up to two weeks in the fridge (as it ages it become more sourdough like), when you want a loaf of fresh bread just take a 1lb piece of dough out let it rise for 40 min and bake. When I get some time to take some pictures I will put a tutorial up for you all.

 

[DUCCCC]

...When I get some time to take some pictures I will put a tutorial up for you all.

Yes, please do!

 

[avaserfi]

... It's called "fresh bread in 5 min a day" or something like that....

I am pretty sure the author of this book is the baker in the video in the original post of this thread.

 

[farmbrewernw]

I am pretty sure the author of this book is the baker in the video in the original post of this thread.

It's these guys Holiday Wreath Bread! : Artisan Bread in Five Minutes a Day

 

[farmbrewernw]

Yes, please do!

Yeah I don't think I can truly convey how easy this is without giving you guys some step by step tutorials and some pics. I'm gonna wager to say it's easier than no Knead dutch oven bread.

 

[Revvy]

There's a youtube video or something about the 5-minutes a day book...I came upon it when looking for the no knead youtube video...

 

[farmbrewernw]

It's worth picking up the book if you get a chance.

 

[pen25]

heres some pics of the loaf i just pinched. ;-)
its a very dense bread. and very good.