It looks like the soup recipe’s from this site?

Link

If so, maybe you could contact them and/or the woman who provided the recipe (Tonia Schemmel). That is, unless someone here can help. I’m not a bread maker.

No knead bread looks like that. There are several recipes to choose from including a version with some whole wheat flour. For any of the versions other than the 3+ day fermentation one, reduce the water used and add a tablespoon of white vinegar and an oz or two of lager beer.

A Portland bakery makes a bread like that but it's not quite as bubbly. They call it campagnolo, which makes it sound like it's an Italian bread.

https://grandcentralbakery.square.site/product/campagnolo/684

However a search shows French country bread as being dark and airy like your photo. It also has whole wheat and rye flours. This recipe could be close to the campagnolo..

https://www.carolinescooking.com/pain-de-campagne-french-country-bread/

Eileen, that French country bread looks good!

Elmer mentioned no-knead. These links are both from good sources.

Mark Bittman

King Arthur

And/or

Cooks Illustrated

Serious Eats

(both by Kenji, he's done several versions)

Here are some no-kneads I have in rotation:

Basic no-knead link: A Bread Recipe for Those Who Don't Know How To Boil Water - Fifteen Spatulas

^^ This is excellent on its own but simple to add in flavor variations - consider it a base recipe. I often add 1 jalapeno + 1 cup shredded cheese.

Asiago black-pepper no knead link: Asiago Black Pepper Bread - Fifteen Spatulas

^^ This is another favorite of mine.

Crusty cranberry no-knead link: Crusty Cranberry Nut No-Knead Bread - Sally's Baking Addiction

^^ I substitute other dried fruit for the cranberries in this one (usually dried cherries). I use bread flour, and I dissolve the honey in the warm water before mixing it in.

Multiseed no-knead link: Multiseed No-Knead Bread - Del's cooking twist

ETA: I cook mine in a loaf pan, not a dutch oven or shaped into an oval. I like relatively even slices so I prefer to the rectangular shape of the loaf pan. It's all good.

The purpose of using a dutch oven and wetter than normal dough is to mimic the effect of using a commercial steam oven to produce a crusty exterior.

I can't imagine using a loaf pan has the same result. What have you experienced?

It's not just a no-knead bread--it's got whole wheat and/or rye flour.

You might start with something like this.

https://www.kingarthurbaking.com/recipes/no-knead-rustic-whole-wheat-bread-recipe

I commented to point out that the dutch oven is part of the intended process, not just a container.

If using a loaf pan, the traditional no knead recipes might be too hydrated.

“You might start with something like this.”

Eileen, that’s one of the two links I posted if you click on “King Arthur.” Looks good!

Thanks, everyone. I will explore those links.

I always think of this sort of bread as ”artisan.” Don’t ask me what that means, exactly. My term for when bread look far removed from the 1950s bakery white bread or grocery store bread with no pores, holes and interesting structure.

When DH runs errands, I ask if he’ll see if Panera has anything that looks like artisan, seed-y, rustic bread. He always gets there too late. Panera now makes their breads off site, cooks them part way, then the stores finish cooking them. I guess they are still good.

ETA Yes, it does look to have rye and perhaps whole wheat flour in it. Because if the larg-ish holes, perhaps it is quite hydrated. I hydrate my artisan no knead pizza dough (Bob’s) and it gives large holes, structure and is no Knead, fold and stretch easy to work with.

It stopped raining and is now part sun at 5:30 PM

ETA#2: It is called ”open crumb“ - those many holes

petalique, hope you find one you like! I love baking but just never developed an interest in making yeast breads. Not sure why but definitely admire anyone who does.

Thanks, chloebud. I like baking, cooking, all sorts of things, BUT have a lot of back pain so that really hinders me. Darn.

I put the terms ” images rustic rye artisan bread ” in an image search engine and came across some possibilities. Their breads are lighter. Will do. Then there is the whole ”Sourdough” element.

I once made a sourdough starter, forgot about it in the fridge, and it burst out of its mason jar and all over the fridge shelf.

➡️ https://heartbeetkitchen.com/rye-sourdough-bread-recipe/

➡️ https://www.thefreshloaf.com/node/68053/rustic-rye-sourdough

➡️ https://bakingexpert.netlify.app/post/dark-rye-flour-sourdough-starter/

PS Does anyone know what makes the bread darker? Molasses? Crank case oil?

For the traditional no knead recipes baked in a dutch oven, the crust is browned as if from a toaster. Baked at a high temperature. There's no sugar, honey, or anything else to turn brown.

No sourdough starter, they use yeast.

Thanks, Elmer, but did you see the image? — The crumb itself is dark.

But It does look like one of those no knead Dutch oven baked breads.

I will find some suitabletaste alike. I do like the dough kick, but don’t how much vertical time my back meter can spare.

I think I read about a local bread baker who takes orders. However it seemed like her price per loaf was something like $15 per loaf (rural area).

Doesn’t that seem high?

Like any commodity, it's worth what someone will pay for it. ”Artisan” is a word coined for this kind of lacy crumb bread. They could have called it ”Joe”. The name makes you think of skill, but beginners make these very successfully. I'm not good at them, but I grew up baking bread and I think I have trouble doing things opposite the way my hands know how. A lot of people who don't bake read the original article in NYT a few decades ago and did fine.

Re the pan, dough is dough. If you like the results, it's the right pan. The point of the heavy crust, however, besides it being good eating, is that it keeps in s lot of moisture, and that leads to the lacy crumb.

The great thing about the no-knead stuff is it doesn't require a lot of standing and fussing. You can also bake in covered stoneware if it's tall enough for your rise, or even covered terracotta if it's well seasoned and doesn't suck up all the water. It shouldn't require much standing up time, so long as you can lift the dough, and lift the vessel in and out of the oven.

Good luck!

Thanks so much. Good info!

Now, can I get a very low calorie, low carb….?

I have to take frequent horizontal breaks which means I don’t get a lot done (but I am working on an imaginary vacuum cleaner that really works).

In meandering, I came across this white flour no knead thing, but there is a video and ”Jenny” is entertaining.

If I make fresh bread, I am going to want to put that gold stuff on it, then have to lock the bread and butter away for two days.

➡️ https://www.jennycancook.com/recipes/faster-no-knead-bread/

(Gee, so what’s wrong with washing a baseball?)

I'm not on a PC but your photo is close but a bit light. I recommend a pro chef recipe, either Bittman or Kenji

The recipe(link above) for the King Arthur rustic no knead bread photos look very much the same as the photo in the original post!

Here is a recipe I tried many years ago and used as a basis for developing my recipe for daily bread when I was doing whole grain. The thing about using whole grain is you need to soak the flour to balance the nutrition, so it lends itself well to the no-knead recipes.

https://www.instructables.com/100-Whole-Wheat-Crusty-No-Knead-Artisan-Bread/

This, below, is the one I developed for use with freshly milled grain (home grain mill). This isn't meant to be the kind of lacy crumbed bread you were thinking of, but it has the high hydration and whole grain. You could ditch the VWG since that's to reinforce the strength of the gluten, and you get the big holes by letting the gluten break (same as how you get big bubbles in bubble bath). Compare it the links you're looking at and you should be able to see how you can adapt one of them, ,if you prefer, to whole grain. I do recommend you soak the flour, if you go whole grain, and use the vitamin C to deal with the issues brought by whole grain (I had to give whole grain up because of health issues, so don't make it anymore).. A jar of C will last you a very long time if you keep it well closed and don't let it get wet. Kneading breaks the gluten strands as it developments, so better not. Punching down for a second rise will, I think, give you a lacier crumb for the same reason.

100% Whole Grain Bread No Knead by JC

Inspired by Instructables No Knead

Ingredients:

Pinch Vitamin C crystals

355g Whole Wheat Flour

100g Whole Rye Flour

25g Vital Wheat Gluten

Up to 100g Assorted Whole Grains and Seeds (mix-ins)

455g water

Directions:

Make a pre-ferment with 50g WW flour and 50g water with the yeast.

Soak the grains and seeds in 100g of the water.

Mix the Vitamin C, salt and VWG into the remaining flours and stir in the water. It will start very dry, but the water will soak in and make it all damp.

Cover all. Wait 8 hrs. at least.

Stir together all the ingredients and put them in your baking vessel to rise.

Bake at 385° F for one hour in terracotta. Cast iron may take less time.

Thanks!

Oh, look! The designs in these breads are fantastic.

➡️ https://www.ifitshipitshere.com/blondie-rye-artisan-bread/

Think there’s something lame about this?

LOL! Yup.

Most of the no-knead breads just let it rise for a long time, but I've seen some where during the long rise, once in awhile, you "stretch and fold" the dough -- grab and edge, stretch it away from the bread and then fold it over the top, doing that 3 or 4 times around the dough -- which creates more layers and air pockets to get an even better looking holier artisan bread.

In order to shape the parchment into the dutch oven, I wet and crunch the paper up first and then it's easy to line the pot. The dampness in the paper helps add steam to the oven which increases the crunch of the crust. Most recipes call for 10 min uncovered at the end to brown the crust, but I often find mine doesn't need any more browning.

Annie, do you use that ”high heat” parchment?

I have not gotten around to making it yet. I got distracted at a sour dough page. The last time I made sour dough starter I forgot about it. Somehow, it seep around the threads of the jar lid and poured out over the back of the fridge. Oops.

That's normal. No oops other than not enough growth space in the jar.

Thanks, plllog. It was a smallish jar.

in readi g a bit today about sour dough and starter, it seems that it keeps needing to be fed and some removed, whether used for bread making or not. I dont think I would bake a loaf a week, let alone two loaves. So I would have to discard some of the starter, and replenish the flour (food). This would keep wasting lot of flour — a half cup? or a cup a week? And the starter cannot be frozen? (I just have this idea now: freeze it and use it for the tang, but I’d need to cheat and use instant yeast in the bread I make with the frozen starter since that starter’s oomph will be destroyed with freezing.)

I would need neighbors or nearby feiends to share the starter with, Maybe someone in a hamlet could maintain the stuff and sell cupfuls of hungry starter to breadmakers. I don’t want to grow and babysit the stuff and dedicate fridge real estate to it. I just want a 1/2 cup or cup ready to go whenever I need it.

This is true about feeding for the beginning, but you don't have to discard the discard. Put it in a large jar in the fridge and use it any time you're using flour and water, whether bread, waffles, biscuits, or whatever. If it's very hungry, it'll have that sour tang. Give it some flour to chomp on and it'll sweeten up.

Once your starter is mature, you can keep it in the fridge and feed once per week. When it's well established, you can wait longer between feedings. You should feed it up a few rounds before baking, however.

Most starter is 100% hydration—equal amounts of flour and water by weight. I prefer a paste texture, and keep my whole wheat starter at 80% hydration, and the white one at 70%. That's with a feeding amount of 50g flour and 100g of starter. One small jar, not a ton of fridge space, and you can put all your discard in the bread, so that's just another medium sized jar (like a 16oz mayo jar) in the fridge. This lower hydration also lets mine go a bit longer between feedings. The dryer it is, the more the yeast will go dormant, and perk up again when mixed with water, similar to ADY.

If you want to skip to a more established starter, you can get Carl's practically free, but a donation is good, https://carlsfriends.net/ Or, send me your address by private message and I can try sending you some.

Something you can try, but I haven't yet, is drying your starter once it's well established. Use a new pastry brush, saved in a bag or container between uses for this, to brush your starter in a thin layer on parchment. When it's really dry, roll it into a cone, point in a jar, and crinkle the paper to make the dry starter fall off and into the jar. Seal and keep where it won't get warm. Rehydrate and feed as normal.

Don't be discouraged. Or…there are a lot of recipes out there which have you make a new starter. That takes a couple days, of course, but I presume you bake before the war between the yeast and other organisms starts, which is the smelly phase. Wild yeast is really easy to get off of grapes or ryeberries.