100.0%, 320.0 g Strong flour + 40g Rye Flour + 40g Wholemeal Flour = 400g
2.0%, 8.0g Salt
0.5%, 2 g Instant Yeast
78.0%, 312.0 g Water
2.0%, 8.0g Salt
0.5%, 2 g Instant Yeast
78.0%, 312.0 g Water
Showing posts with label No-Knead Bread. Show all posts
Showing posts with label No-Knead Bread. Show all posts
Tuesday 5 March 2019
Saturday 30 December 2017
No-Knead Peasant Bread.
- Alexandra Stafford's No-Knead Peasant Bread Recipe on Food52:
- My Mother's Peasant Bread: The Easiest No-Knead Bread You Will Ever Make:
- Meet the Woman Behind the Internet's Favorite Bread Recipe | TASTE:
yield 2 loaves
Ingredients
4 cups unbleached all-purpose flour (512 g)
2 teaspoons kosher salt
2 teaspoons sugar
2¼ teaspoons instant yeast
2 cups lukewarm water (between 36.5 to 40.5 Celsius)
softened butter, for greasing
- Artisan Sourdough Made Simple + A Giveaway - Alexandra's Kitchen:
- My Mother's Peasant Bread: The Easiest No-Knead Bread You Will Ever Make:
- Meet the Woman Behind the Internet's Favorite Bread Recipe | TASTE:
yield 2 loaves
Ingredients
4 cups unbleached all-purpose flour (512 g)
2 teaspoons kosher salt
2 teaspoons sugar
2¼ teaspoons instant yeast
2 cups lukewarm water (between 36.5 to 40.5 Celsius)
softened butter, for greasing
- Artisan Sourdough Made Simple + A Giveaway - Alexandra's Kitchen:
Thursday 19 January 2017
No-Knead Ciabatta.
No-Knead Ciabatta - Budget Bytes: (with Step By Step Photos).
Ciabatta bread, which according to Wikipedia literally means, "carpet slipper".
The recipe and technique in the video are a little different from the basic no-knead recipe.
The dough is wetter, it ferments for 18 hours at room temperature and is shaped into a long, fairly flat, ciabatta shaped loaf.
If you can’t time the dough just right to ferment for 14-18 hours, you can actually slow the fermentation by putting it in the refrigerator for a few hours.
When I need to leave it for about 24 hours, I pop it in the fridge over night (8 hours), then let it come to room temperature before continuing.
Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
Note: you can use All-purpose flour if you want
1/4 tsp/teaspoons yeast
2 cups water
1 1/2 tsp/teaspoons salt
OR for make a “half batch” loaf:
2 cups all-purpose flour (plus some for dusting)
1/8 tsp/teaspoons instant or "bread machine" yeast
3/4 tsp/teaspoons salt
1 cup water
1/2 Tbsp/Tablespoon olive oil
2 Tbsp/Tablespoon corn meal
I made a “full batch” loaf!
In a large bowl combine the flour, salt, and yeast.
Stir the dry ingredients well until they are evenly combined.
Add the water and stir it until a wet, sticky ball of dough forms and no flour remains on the bottom of the bowl.
Loosely cover and let sit at room temperature for 14-18 hours to ferment.
After fermentation, the dough should be wet, sticky, very bubbly, and fluffy.
Dust the top of the dough and your hands with flour.
Carefully scrape the sticky dough from the bowl, adding a small amount of flour if needed to keep your hands from sticking.
Turn the dough out onto a floured work surface and stretch it into a long, 12-16 inch loaf.
It's okay if the loaf is lumpy and uneven.
The dough will be very soft and sticky, so don't worry too much about the shape.
Prepare a baking sheet by smearing olive oil over the surface and then sprinkling with cornmeal.
Carefully pick up the loaf and transfer it to the prepared baking sheet, reshaping it as needed.
Let the dough rise for 2 hours.
Preheat the oven to 220C/425F.
Make sure the oven is fully preheated before the bread goes in, because it needs that sudden blast of hot air to really puff up.
Put in preheated oven (220C/425F) and bake the loaf for 35-45 minutes (for half batch - 25 minutes, or until it is golden brown.
Let the bread cool on a wire rack before slicing.
Note:
- An interesting thing about this bread is that you use only 1/8 tsp of yeast!
- how to time no-knead bread:
If you wish serving a meal with bread around 5PM - 6PM.
Start the loaf at 5PM.
The first rise is 12-18 hours (longer rise=tastier bread) so that would take you to 11AM.
The second rise for 2 hrs, which takes you to 1PM/13:00.
For baking ~1 hr - 14:00.
You need at least 2-3 hr to cool cover it with cloth before slicing - the famous health reformer Sylvester Graham said bread shouldn’t be eaten until at least twelve hours old!
Bread fresh out of the oven needs time for the gluten to set completely.
Breads is best when they are completely cooled to room temperature.
So, I'm serving a meal with bread around 17:00!
Ciabatta bread, which according to Wikipedia literally means, "carpet slipper".
The recipe and technique in the video are a little different from the basic no-knead recipe.
The dough is wetter, it ferments for 18 hours at room temperature and is shaped into a long, fairly flat, ciabatta shaped loaf.
If you can’t time the dough just right to ferment for 14-18 hours, you can actually slow the fermentation by putting it in the refrigerator for a few hours.
When I need to leave it for about 24 hours, I pop it in the fridge over night (8 hours), then let it come to room temperature before continuing.
Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
Note: you can use All-purpose flour if you want
1/4 tsp/teaspoons yeast
2 cups water
1 1/2 tsp/teaspoons salt
OR for make a “half batch” loaf:
2 cups all-purpose flour (plus some for dusting)
1/8 tsp/teaspoons instant or "bread machine" yeast
3/4 tsp/teaspoons salt
1 cup water
1/2 Tbsp/Tablespoon olive oil
2 Tbsp/Tablespoon corn meal
I made a “full batch” loaf!
In a large bowl combine the flour, salt, and yeast.
Stir the dry ingredients well until they are evenly combined.
Add the water and stir it until a wet, sticky ball of dough forms and no flour remains on the bottom of the bowl.
Loosely cover and let sit at room temperature for 14-18 hours to ferment.
After fermentation, the dough should be wet, sticky, very bubbly, and fluffy.
Dust the top of the dough and your hands with flour.
Carefully scrape the sticky dough from the bowl, adding a small amount of flour if needed to keep your hands from sticking.
Turn the dough out onto a floured work surface and stretch it into a long, 12-16 inch loaf.
It's okay if the loaf is lumpy and uneven.
The dough will be very soft and sticky, so don't worry too much about the shape.
Prepare a baking sheet by smearing olive oil over the surface and then sprinkling with cornmeal.
Carefully pick up the loaf and transfer it to the prepared baking sheet, reshaping it as needed.
Let the dough rise for 2 hours.
Preheat the oven to 220C/425F.
Make sure the oven is fully preheated before the bread goes in, because it needs that sudden blast of hot air to really puff up.
Put in preheated oven (220C/425F) and bake the loaf for 35-45 minutes (for half batch - 25 minutes, or until it is golden brown.
Let the bread cool on a wire rack before slicing.
Note:
- An interesting thing about this bread is that you use only 1/8 tsp of yeast!
- how to time no-knead bread:
If you wish serving a meal with bread around 5PM - 6PM.
Start the loaf at 5PM.
The first rise is 12-18 hours (longer rise=tastier bread) so that would take you to 11AM.
The second rise for 2 hrs, which takes you to 1PM/13:00.
For baking ~1 hr - 14:00.
You need at least 2-3 hr to cool cover it with cloth before slicing - the famous health reformer Sylvester Graham said bread shouldn’t be eaten until at least twelve hours old!
Bread fresh out of the oven needs time for the gluten to set completely.
Breads is best when they are completely cooled to room temperature.
So, I'm serving a meal with bread around 17:00!
Wednesday 18 January 2017
Better No-Knead Bread Recipe.
Better No-Knead Bread Recipe | Serious Eats:
Today bread!
Let's take a quick look through a time lapse of the dough as it sits overnight.
- 0 Hours: dough is still lumpy. Gluten formation is minimal.
- 4 Hours: Enzymatic action has broken down some proteins, causing the dough to slacken and spread.
- 8 Hours: Yeast has produced quite a bit of carbon dioxide. As these bubbles slowly grow, their stretching causes proteins around their edges to align with each other.
- 12 Hours: Slowly but surely, the bubbles moving through the dough, effectively forming the same gluten that would be formed by manual labor.
- 16 Hours: The yeast have completed their task, both leavening and kneading the dough for you. Thanks guys!
After allowing it to rise at room temperature overnight, I'll stick mine directly into the refrigerator for three days. There's another advantage built into this as well: cold dough is much easier to handle. Gluten gets stiffer as it cools, which means that refrigerated dough will be much simpler to shape into a ball or a long loaf, or whatever shape you wish to bake it in.
After shaping, cover is with a bowl or a flour-coated kitchen towel and let it rise at room temperature for a couple of hours to take the chill off it and leaven for the final time before slashing it with a sharp knife (this allows it to expand faster in the Dutch oven, and makes it look pretty), and baking.
If you want to make your life even easier, get yourself a good gram scale to allow you to easily calculate ingredients without having to dirty up measuring spoons, cups, or bowls. Using a scale and a metal bowl, you can make bread and end up with only a single bowl to wash!
Here's the basic method I use:
To 100 parts flour,
add 1.5 parts salt and
1 part instant yeast.
Whisk those together.
Add 70 parts water, and stir to combine.
Cover, then let rise overnight.
Transfer to the fridge, let ferment for three days, then turn dough out on to a well-floured surface.
Shape dough, sprinkle with flour, and cover with a floured cloth.
Let it rise for at least two hours and up to 4 at room temperature.
Slah, then bake in a preheated 230°C/450°F Dutch Oven for 15 minutes with the lid on.
Remove the lid, and continue baking until it hits around 100°C209°F, 30 minutes or so.
Let it cool.
Today bread!
-
- Better No-Knead Bread Recipe | Serious Eats:
- The Food Lab: The Science of No-Knead Dough | Serious Eats:
- Bread baking in a Dutch oven - Flourish - King Arthur Flour:
'via Blog this'
Today bread!
Let's take a quick look through a time lapse of the dough as it sits overnight.
- 0 Hours: dough is still lumpy. Gluten formation is minimal.
- 4 Hours: Enzymatic action has broken down some proteins, causing the dough to slacken and spread.
- 8 Hours: Yeast has produced quite a bit of carbon dioxide. As these bubbles slowly grow, their stretching causes proteins around their edges to align with each other.
- 12 Hours: Slowly but surely, the bubbles moving through the dough, effectively forming the same gluten that would be formed by manual labor.
- 16 Hours: The yeast have completed their task, both leavening and kneading the dough for you. Thanks guys!
After allowing it to rise at room temperature overnight, I'll stick mine directly into the refrigerator for three days. There's another advantage built into this as well: cold dough is much easier to handle. Gluten gets stiffer as it cools, which means that refrigerated dough will be much simpler to shape into a ball or a long loaf, or whatever shape you wish to bake it in.
After shaping, cover is with a bowl or a flour-coated kitchen towel and let it rise at room temperature for a couple of hours to take the chill off it and leaven for the final time before slashing it with a sharp knife (this allows it to expand faster in the Dutch oven, and makes it look pretty), and baking.
If you want to make your life even easier, get yourself a good gram scale to allow you to easily calculate ingredients without having to dirty up measuring spoons, cups, or bowls. Using a scale and a metal bowl, you can make bread and end up with only a single bowl to wash!
Here's the basic method I use:
To 100 parts flour,
add 1.5 parts salt and
1 part instant yeast.
Whisk those together.
Add 70 parts water, and stir to combine.
Cover, then let rise overnight.
Transfer to the fridge, let ferment for three days, then turn dough out on to a well-floured surface.
Shape dough, sprinkle with flour, and cover with a floured cloth.
Let it rise for at least two hours and up to 4 at room temperature.
Slah, then bake in a preheated 230°C/450°F Dutch Oven for 15 minutes with the lid on.
Remove the lid, and continue baking until it hits around 100°C209°F, 30 minutes or so.
Let it cool.
Today bread!
-
- Better No-Knead Bread Recipe | Serious Eats:
- The Food Lab: The Science of No-Knead Dough | Serious Eats:
- Bread baking in a Dutch oven - Flourish - King Arthur Flour:
'via Blog this'
Friday 6 January 2017
Thursday 29 December 2016
No-Knead Bread, 10 Years Later.
I was sitting at my desk at the Times 10 years ago when Jim Lahey – whom I knew only by reputation – emailed me: “I have a new method of making bread that requires no kneading and can give you professional results at home.”
I started baking bread in 1970, and, when my friend Charlie Van Over developed what I still believe is the best food processor method there is, I adopted that and never looked back. But Lahey’s invitation was intriguing.
It was a period during which the Times was experimenting with video, and I was one of the lucky guinea pigs. So on a bright November day (Jim insists it was election day 2006; I have no recollection), I walked over with two video people, we watched Jim do his thing, I wrote it up, the video people edited, and ….
It became one of the most popular stories in the history of the Times.
That level of popularity was a peculiar confluence of events, but that bread recipe (which I used yesterday, and will tomorrow, barely unchanged from the original), has legs. That original description by Jim remains true, and literally millions of people now make bread according to Jim’s instructions.
A few weeks ago, just before election day 2016, I met two video people from Food & Wine at Sullivan Street (which hasn’t changed much) and we taped a reunion, with Jim commenting on and critiquing my technique (which evidently isn’t bad).
You can watch (the extremely abridged version) here.
As you can tell – we had fun.
Tested and Proven - delicious!
So new recipe (12-06-2016):
2 2/3 Cup white flour
1 1/3 Cup whole wheat flour (Whole-wheat flour - in the US or wholemeal flour in the UK)
2 teasp salt
1/2 teasp yeast
2 Cup water
12 hour first rise
fold three times on floured surface
for 2-hour second rise
Bake 30 min at 500F/260C in covered dutch oven
Bake 15 minutes uncovered
AND old recipe (2015):
3 cups - 400 grams all-purpose or bread flour
1/4 teaspoon (1 gram) instant yeast
1+1/4 teaspoons (8 grams) salt
1 5/8 cups (1+1/3 - 300 grams in book) water.
I started baking bread in 1970, and, when my friend Charlie Van Over developed what I still believe is the best food processor method there is, I adopted that and never looked back. But Lahey’s invitation was intriguing.
It was a period during which the Times was experimenting with video, and I was one of the lucky guinea pigs. So on a bright November day (Jim insists it was election day 2006; I have no recollection), I walked over with two video people, we watched Jim do his thing, I wrote it up, the video people edited, and ….
It became one of the most popular stories in the history of the Times.
That level of popularity was a peculiar confluence of events, but that bread recipe (which I used yesterday, and will tomorrow, barely unchanged from the original), has legs. That original description by Jim remains true, and literally millions of people now make bread according to Jim’s instructions.
A few weeks ago, just before election day 2016, I met two video people from Food & Wine at Sullivan Street (which hasn’t changed much) and we taped a reunion, with Jim commenting on and critiquing my technique (which evidently isn’t bad).
You can watch (the extremely abridged version) here.
As you can tell – we had fun.
Tested and Proven - delicious!
So new recipe (12-06-2016):
2 2/3 Cup white flour
1 1/3 Cup whole wheat flour (Whole-wheat flour - in the US or wholemeal flour in the UK)
2 teasp salt
1/2 teasp yeast
2 Cup water
12 hour first rise
fold three times on floured surface
for 2-hour second rise
Bake 30 min at 500F/260C in covered dutch oven
Bake 15 minutes uncovered
AND old recipe (2015):
3 cups - 400 grams all-purpose or bread flour
1/4 teaspoon (1 gram) instant yeast
1+1/4 teaspoons (8 grams) salt
1 5/8 cups (1+1/3 - 300 grams in book) water.
Monday 26 December 2016
Our Bread. Speedy No-Knead Bread.
Brian's Bread!
Tested and Proven - delicious!
3 cups bread flour (408 grams)
1 packet (7 grams) instant yeast
1 1/2 teaspoons salt
50g Butter or Marg
1. Combine flour, yeast, butter and salt in a large bowl, with fingers to resemble fine breadcrumbs.
Add 1 1/2 cups Warm water and stir until blended; dough will be sticky.
Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 21C.
2. Lightly flour a work surface and place dough on it; fold left side to the middle the right side over that (you have 3 layers) turn 90deg and repeat,turn 90deg and repeat again.
Place dough in the floured washed out bowl Cover loosely with plastic wrap and let rest in a warm place 30 minutes more.
3. While the dough is proving for 30min, heat oven to 230C.
Put a 6-to-8-Liters heavy covered pot (22cm cast iron, enamel, Pyrex or ceramic with lid) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under dough and put it into pot, seam side up.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 20 minutes, until loaf is beautifully browned.
Cool on a rack.
Yield: 1 big loaf.
Lara's Bread!1 packet (7 grams) instant yeast
1 1/2 teaspoons salt
50g Butter or Marg
1. Combine flour, yeast, butter and salt in a large bowl, with fingers to resemble fine breadcrumbs.
Add 1 1/2 cups Warm water and stir until blended; dough will be sticky.
Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 21C.
2. Lightly flour a work surface and place dough on it; fold left side to the middle the right side over that (you have 3 layers) turn 90deg and repeat,turn 90deg and repeat again.
Place dough in the floured washed out bowl Cover loosely with plastic wrap and let rest in a warm place 30 minutes more.
3. While the dough is proving for 30min, heat oven to 230C.
Put a 6-to-8-Liters heavy covered pot (22cm cast iron, enamel, Pyrex or ceramic with lid) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under dough and put it into pot, seam side up.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 20 minutes, until loaf is beautifully browned.
Cool on a rack.
Yield: 1 big loaf.
How to Make No-Knead Bread.
- How to Make No-Knead Bread | Food & Wine: video!
These days I usually use:
1 cup of whole wheat,
2 cups of unbleached white bread flour,
handfuls of pumpkin, sunflower, poppy and sesame seed, and
one heaping half tsp of instant yeast.
And more: - Five Seed Bread – lovinghomemade:
These days I usually use:
1 cup of whole wheat,
2 cups of unbleached white bread flour,
handfuls of pumpkin, sunflower, poppy and sesame seed, and
one heaping half tsp of instant yeast.
And more: - Five Seed Bread – lovinghomemade:
No-Knead Bread.
No-Knead Bread Recipe - NYT Cooking: 2015.
YIELD: One 680 Gram loaf.
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
- In a large bowl combine flour, yeast and salt.
Add 1 5/8 - 1.5 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 21C.
- Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 230C-260C.
Put a 6- to 8-Liters heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.
YIELD: One 680 Gram loaf.
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
- In a large bowl combine flour, yeast and salt.
Add 1 5/8 - 1.5 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 21C.
- Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 230C-260C.
Put a 6- to 8-Liters heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.
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