No Knead Bread- tried it but?

15 years ago

Ok I tried it, didn't come out exactly as I hoped, but it was just my first time.I will do it again.

I used bread flour, not all purpose white.

Put it in le Cruset pan at 450 but this is what happened.

The bottom was getting almost black, and the dough inside was a little too wet.

Any sugestions? Would parchment on the bottom help with preventing the bottom from gettting black do you think, and should I use all purpose instead of bread flour?

It looked awesome though.

Sort by:Oldest

Comments (8)

mustangs81
15 years ago
I'm not a dough master by any means but I haven't had one loaf that didn't turn out perfectly. I'm sure the real bakers will chime in but here are the steps I follow as instructed in the "Artisan Bread In 5 Minutes A Day" book:

-Put the lided Dutch oven in the oven and preheat to 500.
-When the oven reaches 500, quickly and carefully take the lid off the DO, drop the dough, which is on parchment paper, into the DO, put the lid on.
-After closing oven door, lower the temp to 450.
-Bake for 30 minutes.
-Take the DO lid off, put a pan of water on the rack below the DO. Insert thermometer probe in bread, bake to 200 degrees.

Of course you are prepared to do everything quickly so as not to lower the oven temp too much.
katefisher
15 years ago
Someone can post the No Knead recipe here? I would like to try it. Thank you.

Kate
Related Discussions
Jim Lahey's Revolutionary No Knead Bread!
Q
Comments (26)
Well, we've made at least four batches of this no knead bread. It's really GOOD! Yesterday morning we turned out our first batch of no knead sourdough bread. It came out very well. I suspected, however, that when they said that one only has to use a 1/4 cup of sourdough starter instead of a 1/4 teaspoon of instant yeast (no mention of baking soda), for this bread, that they were using "fake sourdough." "Fake sourdough," is simply a yeast culture, used like sourdough, but which started with packaged yeast. "Real sourdough" starts out as a "captured yeast culture," without any commercial yeast added. It tends to be stronger than packaged yeast. So, when we did our sourdough no knead bread, we added 1/4 teaspoon of baking soda to the batter. It worked. I might even try 1/3 teaspoon of baking soda, since our sourdough was, well... a little sour. Still, it's good enough that I have to be careful not to eat too much! The beauty of the no knead method is that one can through it together in less than 10 minutes. Let sit for at least 18 hours (I have let it sit 24 hours) and then there's less than five minutes of work before a 1 1/2 hour rise and one pops it in the oven. 45 minutes after that presto! One has a really crispy tasty bread, very much like a good French bread. It's very little work, but one does need to time things. George
...See More
no knead bread?
Q
Comments (2)
Linda- There is a Buttermilk Bread recipe in "Artisan Bread in 5 Minutes a Day" that may work for you. -Grainlady Makes three 1-1/2-pound loaves and the recipe can easily be doubled or halved. 2 c. lukewarm water 1 c. buttermilk 1-1/2 T. granulated yeast (1 and 1/2 packets) 1-1/2 T. salt 1-1/2 T. sugar 6-1/2 c. unbleached all-purpose flour Butter or neutral-tasting oil for greasing the pan. 1. Mixing and storing the dough: Mix the yeast, salt, and sugar with the water and buttermilk in a 5-quart bowl, or a lidded (not airtight) food container. 2. Mix in the flour without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with a dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. 3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2-hours. 4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days. 5. On baking day, lightly grease a 9x4x3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval. 6. Drop the dough into the prepared pan. You want to fill the pan slightly more than half-full. 7. Allow the dough to rest for 1-hour and 40-minutes (or just 40-minutes if you are using fresh, unrefrigerated dough). Dust the loaf with flour and slash the top, using the tip of a sharp knife. Brush the top surface with melted butter. 8. Twenty minutes before baking time, preheat the oven to 350-degrees F. If you're not using a stone in the oven, 5-minutes is adequate. A baking stone is not essential when using a loaf pan. 9. Bake the bread near the center of the oven for about 45-minutes, or until golden brown. Remove from the pan. Allow to cool completely before slicing, or it will be nearly impossible to achieve reasonable sandwich slices.
...See More
No Knead Dutch Oven Bread
Q
Comments (7)
I agree, plus this is a good basic recipe to riff on. Playing on variations is fun! Try: (orange zest + honey + dried cherries + walnuts + cardamom) or (swap out some water for olive oil + rosemary + black pepper) or (grated hard cheeses inside and on top) or (leftover sliced up pepperoni + pizza sauce + Italian seasonings + chunks o' parm) or (your favorite spice/herb combo here). Bread always intimidated me. This is a totally easy approach where I just slop together the ingredients the night before while the dogs are outside on their last potty break (it's that fast and easy), and bake it when I get around to it the next day. It's so carefree that it's helped me understand what changing an ingredient here and there will do to the finished product and I've learned a great deal through trial and error success in the last couple of months. If you're the kind of cook who says "yeah, but I don't bake", this is a totally foolproof way to wade your way to deeper waters. Oh, and on step #2? Don't bother flouring your counter. Just go around the edge of the bowl with a plastic spatula and fold it a couple times that way.
...See More
RECIPE: Wonderful Rustic No-Knead Bread
Q
Comments (4)
Hi all -- Sue -- glad this worked for you. Over at the cooking forum a number of us tried this with somewhat mixed feelings / results. Here are the links to those threads... http://ths.gardenweb.com/forums/load/cooking/msg1109390924496.html?62 http://ths.gardenweb.com/forums/load/cooking/msg1115070017993.html Emily
...See More
Teresa_MN
15 years ago
Here is a link to a video demonstrating how to make the bread and her is the recipe.

No Knead Bread Recipe
Servings: One 1-pound loaf Prep Time: Cook Time:
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.
Ingredients:
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)
Directions:
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle is 210F.

I tried it myself and a number of other recipes. They were good but they did not turn out exactly as I thought they would. I then discovered the baking element on the floor of my oven was not working properly. I'll try again when I get a new range.

Teresa

Here is a link that might be useful: No knead bread video
jimster
15 years ago
Kate,

Watch the video linked below for recipe and demo. Pay special attention to how Jim Lahey folds the very wet dough.

I have made this bread several times. Some batches were a little better than others but all were very good.

Jim

Here is a link that might be useful: No Knead Bread
lindac
15 years ago
I haven't had a failure and I've made it about 6 times.
I have refined the technique. I didn't like the mess with the folded towel....so I let it rise on a pyrex pie plate with a lot of flour in the bottom. Before I dumped it into the hot Dutch Oven, I sprinkled a lot of corn meal on the top or the dough....which would then become the bottom.
Perhaps you need to check your oven temperature.
Linda C
User
15 years ago
There is no need to bake no-knead bread in a pot. Just bake it on a stone.

That might take care of your problem.

Ann
katefisher
15 years ago
Thank you Teresa and Jim. I'm excited to try that. Very fun.

Kate
lindac
15 years ago
The no knead bread I make would be a blob on a stone....very soft dough...
BUT...I'll try it!! LOL!
As I understand the reason for the Dutch oven is to contain the steam and make that very thick crust.

No Knead Bread- tried it but?

Comments (8)

mustangs81

katefisher

Related Discussions

Teresa_MN

jimster

lindac

User

katefisher

lindac

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US