October 9, 2007
Tom's No Knead Bread Ecstasy
I love it when I hear from people who are psyched about their bread baking results. Tom was kind enough to share his excellent baking adventures with us.
By Tom's account, his initial no-knead bread trial didn't go so well. As he put it, "the bread had a great crust, looked awesome, but as reported elsewhere in Breadtopia, the inside was a nasty, cake-like, doughy mess". So his success the second time around was all the sweeter. Again, from Tom, "I cannot describe the elation I felt opening the dutch oven and seeing the loaf; could barely wait the 15 mins of coverless cooking."
And this from a $14 Dutch oven…
See also Oct. 13 update below
Oct.13 Update:
I greatly appreciate Tom's baking fanaticism, I mean passion. This just in…
From Tom:
"Some pictures from this week's bread adventures…
The garlic clove bread LOOKED great but was a bit too dense and not as flavorful as i'd hoped. I'd guess the moisture from the garlic caused the density; next time I'll back off on water.
But last night's wheat/white was a stunner, the perfect recipe. I am also using sea salt.
For the garlic clove, if anyone wants to tweak it, i added chopped cloves of garlic at the fold-into-loaf before 15 min rest stage. Sprinkled a bit on each fold.
More video at youtube later today, cutting the wheat/white. I accidentally left the video on and recorded how foolishly i cut the bread, and almost my fingers!!"
Tom
Garlic Clove No Knead
Garlic Clove Crust
White / Whole Wheat
White / Whole Wheat Cut
Filed under Blog, More Baking Videos by breadtopia
Comments on Tom's No Knead Bread Ecstasy »
Richard Goodwin @ 8:03 am
I'm working on loaf #3 myself, with 1 and 2 being acceptable but not ideal. The relevant bit is that I did cut my finger (well, thumb) mighty deep with the giant bread knife. Suffice it to say crust #2 was far too hard!
rlabohn @ 4:27 pm
on the 3rd sourdough loaf..looks and tastes great…but why cant i get it to dome???i am using the Carls recipe,tthat is rising in the pot and putting into a cold oven..at 450 for approximately one hour
breadtopia @ 9:05 pm
Carl's recipe?
You might get better oven spring putting the dough in a hot Dutch oven or La Cloche.
Lori O @ 9:09 am
Couple of questions: Can you bake regular knead bread in a clay baker? If so, do you do the 2nd rise in the baker? Also, is there any danger that the cooler dough would crack a heated clay baker? Thanks!
breadtopia @ 9:30 am
Yes, no and yes.
Win McCombs @ 7:10 pm
Do you give out the recipe for your holiday special already baked (you just heat them up) rolls? We had some over Easter and they were delicious!