No knead, slow rise bread. (with video)

[nystevecf]

BTW thanks for posting this I made a rosemary and roasted garlic loaf last night that we plowed thru in about 10 min. with some really nice olive oil.

 

[KingBrianI]

Are you trusting your stove temp.?

well, i've got a thermometer hanging in there but i can't remember the last time ive looked at it! maybe i'll give it a look tonight. ive got some dough in the 18 hour rise stage right now filled with chocolate chips!:cross:

 

[ohiobrewtus]

Thanks for this, Revvy. I've made this 4 times now and they all turned out great.

PSA: If you forget about your dough and you try to bake it 36-48 hours after you mixed it up.... don't bother. Just throw it away and start over.

 

[KingBrianI]

PSA: If you forget about your dough and you try to bake it 36-48 hours after you mixed it up.... don't bother. Just throw it away and start over.

what happens? i was going to try this to see if i could get some more flavor to develop.

 

[farmbrewernw]

what happens? i was going to try this to see if i could get some more flavor to develop.

Put the dough in the refrigerator and let it sit for a week or two it will get more of that sourdoughish flavor. Then when you want to cook it just let it rise for 2-3 hours and bake.

 

[ohiobrewtus]

what happens? i was going to try this to see if i could get some more flavor to develop.

I did this accidentally with 2 batches. They expanded like a mofo. They were literally twice the size of the normal loaf. I couldn't get it to cook all the way. Not that it mattered, because they literally smelled like a beer fermenter. Not a good smell for bread.

 

[Revvy]

I did this accidentally with 2 batches. They expanded like a mofo. They were literally twice the size of the normal loaf. I couldn't get it to cook all the way. Not that it mattered, because they literally smelled like a beer fermenter. Not a good smell for bread.

So we've finally proved the existance of autolysis...in bread?

 

[ohiobrewtus]

So we've finally proved the existance of autolysis...in bread?

I'm not sure what I proved, other than how to make perfectly good bread taste like hell.

 

[KingBrianI]

If anyone was wondering how the bread would taste with chocolate chips added, the answer is very good! I did the recipe as normal but added about a tablespoon of brown sugar and a big handful of chocolate chips. Makes a great breakfast bread, and is great for snacking and dessert.

 

[DragonTail]

I made a loaf last week using whole wheat flour. Also, I mixed in some shelled pumpkin seeds, sunflower seeds, poppy seeds, sesame (?) seeds, and flax seeds. Turned out pretty good. Trying a batch today/tomorrow using just the whole wheat flour, but added some honey in with the water.

 

[DUCCCC]

If anyone was wondering how the bread would taste with chocolate chips added, the answer is very good! I did the recipe as normal but added about a tablespoon of brown sugar and a big handful of chocolate chips. Makes a great breakfast bread, and is great for snacking and dessert.

That sounds awesome, maybe for a fluffer-nutter or a PB and ! I might have to give this a shot soon.

 

[Revvy]

I have a problem gang...

I live alone...I love bread but don't eat it every day...so consequently with homemade bread with no preservatives I end up with moldy bread in a week..

So any suggestions? I'm thinking of just halfing the batch...but then will it rise up and shape enough to make sammy sized slices?

Or is there some way I could store home baked bread loner without it molding? I store it in gallon ziplocks..

 

[avaserfi]

Slice the bread and freeze it in ziplock bags or a tupperware. Just remove from the freezer and let thaw 15 minutes or nuke it for 20 seconds. Good as new, plus it will last for months. If you have trouble seperating the bread just put a paper towel between each slice.

BTW All grain vs extract?

 

[DUCCCC]

Revvy,
I used a different Dutch oven for the last loaf I did, well more correctly it's a Danish oven. I used a Copco D2 enameled iron pot from Denmark:

This made for a pretty tall loaf that was great for sandwiches:

The same company made a smaller pot, as defined by the "D" designation. My D2 is a 2 quart pot. They have a D1 size that could be great for a half recipe. They don't seem to be in production anymore, but they come up on eBay regularly.

There's also nothing wrong with freezing bread to stretch its shelf life a bit too, but it can lead to a dry bread when thawed. I have frozen loaves before, and used them for toast later and it works great.

I also have found that if I use a freezer bag, with the ziplock closure, and I seal it all the way up I get a bit of condensation inside the bag, and that's just asking for mold. If I leave the last inch or two of the closure open I don't get this condensation. I also have been tossing a paper towel in the bag to absorb any excess moisture.

If you do decide to try freezing some you should probably slice it beforehand. I don't know if you have much need for them, but another great idea for bread getting a few days old is croutons. Cut the bread up into cubes and toss with a bit of olive oil and herbs and toast on a sheetpan in the oven. How about breadcrumbs?

 

[Tripod]

+1 to the freezing. My father used to freeze bread that was sliced and even pancakes when he made too big of a batch of batter. It does just fine that way.

Good luck!

-Tripod

 

[DragonTail]

Here are a few pics of the loafs I've made so far...

First try, whole wheat w/pumpkin, sunflower,poppy, sesame, and flax seeds...

Second try, whole wheat w/honey...

and cut..

Going to start another one this evening. I'm out of whole wheat flour, so I'm going to have to use regular unbleached. Not sure if I'm going to add anything, I'll figure that out when I start it.

 

[pen25]

I have a problem gang...

I live alone...I love bread but don't eat it every day...so consequently with homemade bread with no preservatives I end up with moldy bread in a week..

So any suggestions? I'm thinking of just halfing the batch...but then will it rise up and shape enough to make sammy sized slices?

Or is there some way I could store home baked bread loner without it molding? I store it in gallon ziplocks..

honey and you can use vital wheat gluten with ascorbic acid and it will act as a preservative as well.

bread101_ingredients_doughenhancers

 

[jjp36]

Call me crazy, but has anyone tried this recipe with beer instead of water? This is a homebrewing forum after all.

I just put a batch together tonight to bake tomorrow and i would have tried it if i thought of it sooner. Oh well, i guess i'll have to make another one. Mmm chedder beer bread...

 

[DragonTail]

I miscalculated my water on the last batch I made and added a little beer to get it to the right consistency.
I have thought of making a cheddar/ale batch in the near future.

 

[nystevecf]

Ok party people anyone use anything other then towels? I know it is there for it to let off gasses but it is annoying the shi t out of me either I use to little flour and it sticks to the towel or I use too much and im left scraping flour off. I know about the cornmeal or wheat bran option but im a purist and will not allow anything healthy in my bread.

 

[jjp36]

after shaping i just brushed the inside of a large mixing bowl with olive oil and put it in there with a towel over the top, then just turned it out into the dutch oven. Came out great.

 

[nystevecf]

Doing a batch in the morning that I mixed chocolate nibs, coco powder and marshmellow with. My BIL's girl loves sweet stuff. I am going to dust with gramcracker crumbs.

 

[beerocd]

I did this accidentally with 2 batches. They expanded like a mofo. They were literally twice the size of the normal loaf. I couldn't get it to cook all the way. Not that it mattered, because they literally smelled like a beer fermenter. Not a good smell for bread.

You were on your way to making a sourdough starter. The STINK goes away after oh, 7-10 days. The bacteria in your flour win out initially - thus the stink. And then over time as the yeast keep reproducing and doing what they do (make alcohol) the dough changes and doesn't support the bacteria anymore. So next time you forget, just take a small chunk, put it in a tupperware and feed it every now and then until you're ready to make sourdough bread next time. You can use the starter instead of dumping in a pack of storebought yeast.

-OCD

 

[Laurel]

Has anyone tried making individual rolls with this recipe? I have a pretty large cast iron dutch oven (probably 13" ID at the bottom) and would love to make some tasty cheddar & roasted poblano rolls for bbq pork sammiches.

 

[pen25]

Has anyone tried making individual rolls with this recipe? I have a pretty large cast iron dutch oven (probably 13" ID at the bottom) and would love to make some tasty cheddar & roasted poblano rolls for bbq pork sammiches.

i haven't, but sounds like your going to tell us how they turn out. sounds yummy

 

[Laurel]

I think I will! The pork's going in on sunday, so I'll bake the rolls on saturday! MMMMMM

 

[Tripod]

I'm not getting anything near that much rise! Maybe 1/2 to 2/3 of that... The taste is great but not enough rise. I wonder what I'm missing?

-Tripod

 

[farmbrewernw]

Give it a little more time to rest after you form it into a ball, and make sure you have the dough in a warm place.

 

[Tripod]

I think the warm place is what I'm missing. When I first mix up everything, I put the bowl on top of the fridge for about 18 hours and it always rises to more than double the original size. But once I make the ball it stays on the counter and barely rises at all.

Maybe on my next one I'll put the ball in the towel on a cutting board so I can move that whole setup back to the top of the fridge. It does rise while cooking so maybe the warm spot for the second portion will help...

Thank for the tip!

-Tripod

 

[Laurel]

You may want to try to get most of your rise in the oven with the light on. It's an ideal environment for bread to rise. Our house is particularly cold, so I usually turn it on the warm cycle, let it heat up a little, then cool down to yeast-safe temps, then put the dough in to proof.