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No Need to Knead or Bread Baking 101 aka Yes You Can!

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  • No Need to Knead or Bread Baking 101 aka Yes You Can!

    There has been some talk about 'no knead bread baking' here at S-M.
    So, I had to give it a go. Pull up a chair and grab a beverage of your choice and follow along.
    This is about the easiest thing I have ever made and it turned out very well. Seriously anyone, even you Rich, can make bread with this method.

    Here we go; first get all your mess in place



    3 Cups of flour (I used a cup of whole wheat and 2 cups of white bread flour)
    1/4 tsp active yeast or 1/4 cup active sourdough starter
    1/1/2 tsp Kosher salt
    1 1/2 cups Water



    Mix it all up



    Cover the bowl and walk away for 12 to 18 hours



    Almost zero mess and I think it took me about 2 minutes to mix the dough and clean up.

    I did this last night around 5:30pm. Around 7am this morning this is what the dough looked like.



    Morning Sunshine

    Now heavily flour an area and dump the contents of the bowl on the floured area. Flour the top of the bread because it is sticky.






    Fold the dough into 1/3, like a letter



    Then fold it in 1/3 again, like so


    Some recipes have you stop here, put the folded dough on a towel with cornmeal or flour and some recipes have you leave the folded dough for 15 minutes and then form it into a ball.



    That's what I did.
    Simple so far right? I maybe have 4 minutes hands on time in this.

    Now, put the ball on a floured towel so it won't stick cover the ball with plastic and leave it for 1/1/2 to 2 hours.



    About a half our before you want to bake put a cast iron pot that will hold the dough in a 500F oven to preheat



    The broken pizza stone is not mandatory.

    OK, when your dough has risen for 1/1/2 to 2 hours and your oven and pot are hot, hot, hot take the cast iron pot out of the oven and pick up your dough with your hand underneath the towel thusly



    This is really hard to do one handed, taking a picture and fretting about burning myself on that hot pot!
    Now, just dump the dough, smooth side down in the pot



    Phew, that was the hardest part.
    Set your timer for 30 minutes turn the oven down to 425F, cover the pot and put it back in the oven.
    After the 30 minutes are up, uncover the pot and finish baking.
    This is what it looked like when I took the lid off after 30 minutes



    Set your timer for 10 more minutes (my bread needed a bit longer but you should check it at 10 minutes and see how yours is doing.

    So, here it is





    Not too open of a crumb. I think because I left the dough overnight in a pretty cold area of the house and also I was closer to 12 hours than 18.
    Nice even crust though. Taste very good too.

    Thanks for looking at my first try at no-knead bread. I really hope you try it.
    It's very very easy.
    Last edited by moselle; 02-14-2011, 05:53 PM.
    "And I SWORE I would not read, much less post in that thread, dammit!

  • #2
    Awesome Tutorial Mo!
    sigpic

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    • #3
      Hehehe...Thank you Mo! Actually I DID make a loaf of french last week. It was a bit dense, but I think I just hung around it too long is why.
      In God I trust- All others pay cash...
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      • #4
        Very nice Mo, great tutorial too. I'll take a slice with butter please
        https://youtu.be/ZcqprrIlbcIli

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        • #5
          impressive!
          Fundamentals matter.



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          • #6
            Everybody gets so intimidated by breadmaking. It doesn't have to be difficult. Nice tutorial.
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            • #7
              Cool, I shoulda grabbed that book my dad had. It just didn't interest me at the time until tsonka witco's and your threads. Thanks for the time taken. It does look intriguing.

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              • #8
                Looks good, Mo. I like it simple so guess I'll be trying that one.
                sigpic
                Smoke Vault 24

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                • #9
                  Awesome bread Mo girl!

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                  • #10
                    Great. And I think your crumb looks perfect.
                    Before the KA, I did the stretch and fold method. It's very easy too. Stretch with a scraper, fold and leave for 15 to 30 minutes repeat 2 times and form loaves. I believe the school of thought is that the gluten will align better if the dough has rested a bit. When it's kneaded in the traditional manner, it's tough and harder for the strands to align. I think.


                    Tom

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                    • #11
                      Great tutorial & bread ...
                      Thanks ...

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                      • #12
                        Originally posted by Gunslinger View Post
                        I did the stretch and fold method. It's very easy too. Stretch with a scraper, fold and leave for 15 to 30 minutes repeat 2 times and form loaves:
                        That's how I do my every day bread, stretch and fold
                        Originally posted by cajun_1 View Post
                        Great tutorial & bread ...
                        Thanks ...
                        Thanks for the points!
                        Originally posted by Squirrel View Post
                        Awesome bread Mo girl!
                        THanks, good to have you back!
                        "And I SWORE I would not read, much less post in that thread, dammit!

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                        • #13
                          Excellent Mo....
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                          • #14
                            Awesome job! I love it and will be trying this soon! Thanks for sharing, Mo!
                            Becky
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                            • #15
                              Wow!! Nice looking loaf... Maybe I can get my better half to try this.
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                              Don't let your meat loaf...

                              http://s44.photobucket.com/albums/f2...view=slideshow

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