Comments on: Cook’s Illustrated Almost No Knead Bread http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/ Bread Baking Instructional Videos and Baking Supplies. Fri, 10 Feb 2012 20:36:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Breadtopia http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-44575 Breadtopia Sat, 15 May 2010 13:21:18 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-44575 Hi John, The most likely contributor to that is proofing the dough a little longer than is optimum and the yeast looses some of its oomph at the end. Hi John,

The most likely contributor to that is proofing the dough a little longer than is optimum and the yeast looses some of its oomph at the end.

]]> By: John Felkins http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-44432 John Felkins Tue, 11 May 2010 02:32:43 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-44432 I made some and it "fell" a little. Does anyone know why? Thanks. I made some and it “fell” a little. Does anyone know why? Thanks.

]]> By: Jeff B. http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-34106 Jeff B. Wed, 04 Mar 2009 08:48:08 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-34106 I love using pale ales. I use Sierra Nevada and Full Sail Pale. Both common here in the Puget Sound. I just turned out another three loaves about an hour ago. I find that it works well to make them in threes because that makes use of one 12 oz beer. I freeze two of the loaves, and get about 10 days or so out of three loaves. This is the bread my family uses for sandwiches and I've been making it for months now. Nice dense crumb. Flavorful, and does not go stale quickly. I love using pale ales. I use Sierra Nevada and Full Sail Pale. Both common here in the Puget Sound. I just turned out another three loaves about an hour ago. I find that it works well to make them in threes because that makes use of one 12 oz beer. I freeze two of the loaves, and get about 10 days or so out of three loaves. This is the bread my family uses for sandwiches and I’ve been making it for months now. Nice dense crumb. Flavorful, and does not go stale quickly.

]]> By: Breadtopia http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-34093 Breadtopia Tue, 03 Mar 2009 23:00:55 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-34093 I've used a bunch and haven't noticed any difference to speak of. I’ve used a bunch and haven’t noticed any difference to speak of.

]]> By: david http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-34088 david Tue, 03 Mar 2009 20:30:24 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-34088 Dear Dough Buddies, I am wondering what brand/type of beer is giving YOU good results. There are so many kinds out there I don't know where to start. Pilsner? Lager? Dark Lager? HELP! A name brand and type available in central California would sure help. Thanks much Dave Dear Dough Buddies,

I am wondering what brand/type of beer is giving YOU good results. There are so many kinds out there I don’t know where to start. Pilsner? Lager? Dark Lager? HELP!

A name brand and type available in central California would sure help.

Thanks much
Dave

]]> By: Shanno http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-31895 Shanno Tue, 11 Nov 2008 13:09:53 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-31895 I was wondering if it's possible to make a no knead pumpernickel bread. I saw a description online to carmelize sugar in order to give the bread a darker color, but they didn't have a recipe to show what kind of flour was used or if there were other ingredients except for the carmelized sugar. What's your thoughts on it working well with the CI almost no knead bread recipe? (I've made this bread quite a few times and fallen in love with the easiness and the great taste!) I was wondering if it’s possible to make a no knead pumpernickel bread. I saw a description online to carmelize sugar in order to give the bread a darker color, but they didn’t have a recipe to show what kind of flour was used or if there were other ingredients except for the carmelized sugar. What’s your thoughts on it working well with the CI almost no knead bread recipe? (I’ve made this bread quite a few times and fallen in love with the easiness and the great taste!)

]]> By: Breadtopia http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-31304 Breadtopia Thu, 09 Oct 2008 01:54:26 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-31304 Hi Jeff, Great looking bread. Looks like you nailed the crust. Thanks for sending the pic. Eric ps. may all your Christmas wishes come true! ;) Hi Jeff,

Great looking bread. Looks like you nailed the crust.
Thanks for sending the pic.

Eric

ps. may all your Christmas wishes come true! ;)

]]> By: Jeff B. http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-31291 Jeff B. Wed, 08 Oct 2008 07:15:32 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-31291 Eric, I just love the site and your attention to videos. You are obviously dedicated to the craft and to your customers. I tried to get in to Sourdough last year, and didn't have much luck. But I found No Knead and your site, and I've been churning out loaves for the family. My favorite is the Almost No Knead Sandwich loaf, which you modified from CI. I use Alaskan Amber beer, and honey. Two loaves a week. I've got a picture to send you of the latest two. Anyway, I am rambling, but thanks for your efforts. Almost all of my Christmas wish list items are products from Breadtopia! <img src="http://www.breadtopia.com/uploads/Image/JeffsANK.jpg" alt="Jeff's Almost No Knead Sandwich Bread" hspace="5" vspace="5" width="450" height="338" /> Eric,
I just love the site and your attention to videos. You are obviously dedicated to the craft and to your customers.

I tried to get in to Sourdough last year, and didn’t have much luck. But I found No Knead and your site, and I’ve been churning out loaves for the family. My favorite is the Almost No Knead Sandwich loaf, which you modified from CI. I use Alaskan Amber beer, and honey. Two loaves a week. I’ve got a picture to send you of the latest two.

Anyway, I am rambling, but thanks for your efforts. Almost all of my Christmas wish list items are products from Breadtopia!

Jeff's Almost No Knead Sandwich Bread

]]> By: Renee http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-30095 Renee Mon, 21 Jul 2008 15:19:58 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-30095 Many years ago I learned a technique called "Rapid Rise" from the Farm Journal Bread cookbook. This method called for all dry ingredients going into the bowl, then adding the liquids. Almost from that point on, I did that. I baked bread -- teaching myself how via cookbooks -- for about 15 years followed by 19 1/2 years of selling it. In tht time period I learned that bread rises - under all conditions including air conditioning. I also learned to buy yeast in bulk so I could measure it. I also learned that a little yeast goes a long way -- according to noted food writer Elizabeth David, we use far too much yeast in the United States when baking bread. There is a definite taste difference when using less yeast and allowing more more rising times. Many years ago I learned a technique called “Rapid Rise” from the Farm Journal Bread cookbook. This method called for all dry ingredients going into the bowl, then adding the liquids. Almost from that point on, I did that. I baked bread — teaching myself how via cookbooks — for about 15 years followed by 19 1/2 years of selling it. In tht time period I learned that bread rises – under all conditions including air conditioning. I also learned to buy yeast in bulk so I could measure it. I also learned that a little yeast goes a long way — according to noted food writer Elizabeth David, we use far too much yeast in the United States when baking bread. There is a definite taste difference when using less yeast and allowing more more rising times.

]]> By: Katerina http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/comment-page-1/#comment-30064 Katerina Wed, 16 Jul 2008 13:25:07 +0000 http://www.breadtopia.com/2008/02/29/almost-no-knead-bread/#comment-30064 I too am obsessed with "almost no-knead bread making" I created my first batch of the 'traditional - white' this morning. However, I threw the dry ingredients in a bowl and realized my yeast wasn't "instant yeast", but "active dry yeast" and I didn't proof it in water like I should have. So my question is when I get back home today 10 hours later, do you think my dough will have risen? Or will I have to start all over again? Has anyone else made this mistake? I too am obsessed with “almost no-knead bread making” I created my first batch of the ‘traditional – white’ this morning. However, I threw the dry ingredients in a bowl and realized my yeast wasn’t “instant yeast”, but “active dry yeast” and I didn’t proof it in water like I should have. So my question is when I get back home today 10 hours later, do you think my dough will have risen? Or will I have to start all over again? Has anyone else made this mistake?

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