Another take - no knead bread
Janet Bostwick
Janet
(Written by dullknife, on alt.cooking-chat):
"
"I'd like to bring everyone up-to-date on my experiences with no-knead
bread. I've made at least a couple of dozen loaves and haven't bought
store-bought bread for weeks. I'm buying flour by the 25-lb. sack.
Hoo-wee-dawggies!
"Since I live in an RV, the oven is small (2 cu. ft.). This means it's
more efficient for me to use bread pans to bake two loaves at once
rather than one round loaf at a time. And being trailer trash means I
can say hoo-wee-dawggies, so back off there, bucko.
"This is a fairly significant departure but much simpler and less time
consuming than the original recipe published here and in various
places, most recently in Mother Earth news. It's a 20-minute fuss in
the afternoon, a 10-minute fuss the next morning, then bake and cool.
Cleanup is a snap.
=-=-=-=-= >% snip here %< =-=-=-=-=
"No-Knead Bread - A Variation
4 cups better-for-bread flour
2 cups water
1/2 teaspoon active dry yeast (heaping)
1/2 teaspoon salt
"Mix it up until it's glucky. Glucky is a technical term any 10-y.o.
girl will explain to you. For example, with a 1000-watt Viking stand
mixer and V-beater, 30 seconds at about 1/3 speed will gluck it up
right proper. Scrape the glob of dough into a 2-1/2 quart mixing bowl.
Cover with another bowl of the same size or an inverted dinner plate.
If you want to use snarly plastic wrap, then okay, but don't use
aluminum foil to cover the rising dough. Set aside at room temperature
(65/70 degrees) for 16 hours, give or take.
"Rising dough will fill the bowl level with the top. You need not peek
because yeast's will be done. If you'd set the plate on top of the
bowl the wrong way, like you'd put it on the table, you won't need a
10-y.o. girl to tell you what glucky means, it will be readily
apparent. With a plastic/rubber scraper, fold the dough over on itself
a few times going 'round the bowl, then scrape the deflated dough into
a greased bread pan, typ. 9"x5"x3". Cover with another bread pan and
let rise for 2 hours, give or take, at room temperature (65/70
degrees).
Preheat oven to 450 degrees.
"At the end of the rise in the bread pan, do whatever magic works for
you on the top of the dough (butter, scoring, egg wash, egg wash with
sesame seeds, something else, or nothing at all). Bake for 45 minutes.
Remove to rack for cooling. If you used the non-stick pans with lard,
the loaf will tip out with no effort, except to pick it up off the
floor because you didn't believe it would do so (5-second rule applies
here). Cool and store in a paper bag.
=-=-=-=-= >% snip here %< =-=-=-=-=
"Enjoy. Toast a slice, then add some salsa and melt some cheese on top.
Eat while reading my recent post, "Gotta get those grapes to the winery
- a story." Seriously. Better than anything you've heard about
Jessica Simpson lately, and certainly better than stocks are doing
these days (hokey smokes, 'sup wit' dat?)."
Alan Zelt
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:13pnk64...@news.supernews.com...
everyone here on a low sodium diet. I for 1/2tbsp salt!
Janet Bostwick
"Alan Zelt" <alz...@verizon.net> wrote in message
news:%6cnj.2865$7S5.1299@trndny08...
tablespoon salt or that you think 1/2 tablespoon salt is too much for the
recipe?
Janet
Dick Margulis
I don't know what Alan meant, but somewhere between 0.4 and 0.5 oz of
salt (about two teaspoons up to a scant tablespoon) would be normal for
a bread with that much flour and water. A half-teaspoon is either an
error or, as Alan says, an artifact of the OP's low-sodium diet.
Alan Zelt
Janet Bostwick
considering the original hot pot method.
Janet
Dee.Dee
I find that 3/4 teaspoon would be exactly right.
Dee Dee
Dick Margulis
Huh? Based on what? That's still less than half of what you'd find in
most formulas. Is this an intentionally low-salt bread?
John Andrews
Right on. I made the bread with a few changes. I used 10.5
grams of salt or about 2-1/2 tsp. It was just right. I baked
it as a boule and sprinkled sesame and flax seed as well as some
kosher salt on top. My son, his wife and their 3 month old son
came over just as it was going into the oven. We did wait until
it was cool enough to not melt the butter, but it was delicious.
I gave them half the boule and the rest is just a sliver for Mrs
A. I will post pictures on my bread blog shortly at
http://johnsbread.blogspot.com.
John Andrews, Knoxville, Tennessee
Alan Zelt
"Dick Margulis" <marg...@comcast.net> wrote in message
news:13pt20f...@news.supernews.com...
I read the recipe and feared I was staring into the crumb of a Tuscan
bread!!
Melba's Jammin'
"Alan Zelt" <alz...@verizon.net> wrote:
> I read the recipe and feared I was staring into the crumb of a Tuscan
> bread!!
Hi, Alan!
I had to laugh at your remark above ‹ we were in Tuscany in November and
ate lots and lots of salt-free bread.
I've been putzing with the basic recipe from Artisan Breads in Five
Minutes a Day by Jeff Hertzberg and Zoė Francois, a coupla locals. It
has 1-1/2 tablespoons kosher salt in it (I'll cut that to about a
tablespoon in the next batch). I like it a lot. Doesn't get much
easier than their method. Pics are on my jamlady.eboard.com site. I
had a visit with them this afternoon at a book signing and sampling and
picked up a couple useful tips.
Greet the SBF for us. I still tell the story of schlepping whitefish to
Seattle in my carry-on bag.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!