No Knead Bread

[Dillbert]

>>used a smaller pot than usual

(giggle) I prefer something even smaller in order to get a more "square" slice, that's just me.

I've done it on a stone-under-bowl kinda thing, and in a form.
even made "rolls" of the dough.

anywhich way - it's a good easy simple recipe/technique.

[luvthesnapper]

Yea, I've baked it in a small rectangle pyrex dish, with a lid. Comes out more like a loaf. I have no idea where that dish is though.

I made some homemade dough conditioner, which I'm going to use on the next loaf. See if it makes a difference in the rise, or anything.

[Ohio Tiller]

I'm having a bad camera day. You get the idea though. Good crumb, nice color. I used a smaller pot than usual.

[img]https://i223.photobucket.com/albums/dd154/tonytwotime_2007/SN852278.jpg[/img]

Ok that picture got me I am starting some of this tomorrow! junk now I have to buy an oven proof pot!

Now just picture some nice ham and cheese sticking out from between 2 slices of that !!!!!!

[Ohio Tiller]

[img]https://i80.photobucket.com/albums/j176/Johnfor3/nokneedbread3.jpg[/img]

[img]https://i80.photobucket.com/albums/j176/Johnfor3/nokneedbread4.jpg[/img]

Well I have to say I love the way this turned out I have a second one setting right now with garlic in it!

[applestar]

Looks great! Is that the actual pot you baked it in? It shrinks that much?

Mine has 1 more hour to go on first 16 hr proofing. . I used one cup rye which may or may not have been a good idea. I might add some fresh rosemary.

[Ohio Tiller]

Looks great! Is that the actual pot you baked it in? It shrinks that much?

Mine has 1 more hour to go on first 16 hr proofing. . I used one cup rye which may or may not have been a good idea. I might add some fresh rosemary.

The pot was a bit biger than the bread but it does shrink away from the pot. I made one last night with garlic and it is so good you should have smelled the house!

[applestar]

Ooh I have to try the garlic bread. Rosemary was voted down by the kids and they chose thomson and golden raisins (in rye bread )

I'll have to make another loaf when they are not here.

[Ohio Tiller]

Ooh I have to try the garlic bread. Rosemary was voted down by the kids and they chose thomson and golden raisins (in rye bread )

I'll have to make another loaf when they are not here.

It was real good but I think next time I will use garlic powder instead of fresh garlic. Fresh garlic loses some of its taste when you cook it like this but the powder stays strong.

I did how ever eat way to much of it last night with butter on it!

[DoubleDogFarm]

I did how ever eat way to much of it last night with butter on it!

There is that problem, Bread Addiction. I have no cure, just pass the butter.

Have you or can you use a cast iron dutch oven.

Eric

[applestar]

If you follow the YouTube link,
https://helpfulgardener.com/forum/viewtopic.php?p=269062#269062
in the comments there is a list of other YouTube links where presumably they learned the technique. I think it's "Eric of Breadtopia" link -- in the longer video, he mentioned either temperature or baking time adjustment for cast iron Dutch oven. Sorry to be vague.

I used a 3 liter Kuhn Rikon heavy bottomed stainless -- I did flour the bottom after preheating before dropping the dough in. I was gratified that the finished bread just dropped right out. No sticking.

Also, I used the toaster oven which only goes up to 450° but it came out great! Half the loaf is already gone. . The raisins tasted great.

The trifold twice technique invites all kinds of possibilities as far as scattering on the flattened dough and on each folded surface.

[Ohio Tiller]

I did how ever eat way to much of it last night with butter on it!

There is that problem, Bread Addiction. I have no cure, just pass the butter.

Have you or can you use a cast iron dutch oven.

Eric

Most of what I found on the net tells you to use the dutch oven I don't have one right now. My old one took a fall right on a rock around the camp fire and knocked the bottom right out of it!

[applestar]

@Dillbert, what size is your copper saucepan? The 3L still came out flattened -- maybe 2-1/2" at highest point.
(yummy though )

[Dillbert]

applestar -

I use the 18 cm = about 7 inch dia x 3.5 inches deep; domed lid.

this particular loaf I used a quarter tsp of FruitFresh (aka ascorbic acid / vit C) as a conditioner - it relaxes the gluten a bit and you get better loft.....

looks like
[img]https://i490.photobucket.com/albums/rr267/DilbertD/qtrtspBaked-1.jpg[/img]

oops , posted that already . . .

[sweetpepper*]

Hi

I love this bread and have made many loafs. There should be several youtube videos that detail the process, search for bittmen and sulivan street bakery in NYC or no-knead bread.

Instead of using flour to work the dough, I use a glass work surface and lightly wet everything with water, much easier to work and clean-up.

Depending on your oven and baking pot, adjust times and temperatures, I use a rommertopfh (sp?) clay baking box and don't need to use the highest temperature in my oven. If I use my inserted temperature gage, I reach the recommended internal temp well before the recommended time has passed.

[Green Mantis]

Would love to make this for DH, but he has celiac's, is there a good tasting flour I can buy for him, so I can try this?
Any ideas anyone?

[Dillbert]

>>over baked bottom

if the rest is "perfect" I'm guessing the pot is dark colored? cast iron mebbe?

dark, rough surfaces absorb radiant heat more readily; couple that with an exposed bottom heating element and indeed you can crisp a bottom to crunch real quick.

couple solutions available - with a little more detail we might be able to pin down the best solution.....

[rainbowgardener]

Would love to make this for DH, but he has celiac's, is there a good tasting flour I can buy for him, so I can try this?
Any ideas anyone?

you mean gluten free flour? I think that is what people with celiac disease need is gluten free. Unfortunately the gluten is what holds the bread together. Without it you would probably need eggs or some other binder.

They do make gluten-free flours these days. This site has some nice gluten free bread recipes:

https://glutenfreecooking.about.com/od/glutenfreebreads/tp/3goodglutenfreebreadrecipes.htm

I don't know that they are all no-knead, but if you scroll down there's a gluten-free Irish soda bread recipe that is probably pretty similar to what this thread has been talking about.

[Green Mantis]

rainbowgardener.....

Yes I meant glutten free flour. Thank you very much for that site. Looks very interesting.

All the glutten free items are "so" expensive to buy. Then apparently it tastes awful.

Just want something that tastes good. DDF's Ground Painted corn would be great, but can't get it here.

I'd like to try growing some, but don't have the room for enough of it.

[Gary350]

Sounds like a lot of work to me. You save the minimal work of kneading and ad 18 hrs of letting it sit time, pre-heating cooking vessel, long baking time with having to pay attention and deal with it in the middle...

Hope it's really good; I think I will stay traditional.

If you started this at 9AM, you would have to get up at 3AM to do the next step, so you have to think carefully about when to do it.

Setting for 18 hours gives it sour dough bread flavor. If you don't want to wait mix the dough it takes 1 minutes. Let dough rise 45 minutes. Dump dough in a 500 degree cast iron pot with lid cook 30 min. Remove lid, lower heat to brown the top.

My cast iron pot is small for cooking beans over the camp fire, too small for bread. I need a larger pot but I don't want to pay $50 for one.

[applestar]

I forgot about this thread. The rolls I made today are “no knead”. Very wet shaggy dough, still sticky when you stretch and pinch into balls and arranged on parchment - lined baking sheet.

Baked in pre-heated 450°F oven, with a tray of hot water on bottom rack, but I lowered temp to 425 after 5 min, and finished at 325 for the last 10 min. Maybe because I’m using a convection toaster oven and not a full size

[imafan26]

I like the spoon bread and Sally Lunn because they have been the easiest for me to make. I have tried to make sweet bread, but my bread always comes out a little raw if I knead it by hand. I have found a solution to that though. I have to cut my recipe, a lot.
If I use my mix master with the dough hooks, the bread though comes out a lot smoother and better with less toughening water added to it and a lot less work kneading by hand.