Comments on: No Knead Bread Baking Method http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 20:48:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Karen http://www.breadtopia.com/basic-no-knead-method/#comment-39291 Karen Fri, 20 Nov 2009 20:48:18 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39291 I just tried the no-knead method for the first time using King Arthur whole wheat, unbleached flour and vital wheat gluten. The recipe is from Healthy Bread in 5 Minutes a Day. I baked a loaf in my oblong cloche - the crust is great, the texture is great, but the bread has practically no flavor. It sort of has an aftertaste of flaxseed oil. Can you offer any suggestions? I just tried the no-knead method for the first time using King Arthur whole wheat, unbleached flour and vital wheat gluten. The recipe is from Healthy Bread in 5 Minutes a Day. I baked a loaf in my oblong cloche – the crust is great, the texture is great, but the bread has practically no flavor. It sort of has an aftertaste of flaxseed oil. Can you offer any suggestions?

]]> By: Shabnam http://www.breadtopia.com/basic-no-knead-method/#comment-39265 Shabnam Fri, 20 Nov 2009 04:33:57 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39265 Ever since the No Knead Sicilian Style Bread recipe came out, I'm in heaven. The most difficult ingredient - Chapatti flour - is the easiest for me - it's the staple diet here in New Delhi. I'm having a lot of fun, making bread with all sorts of seeds added, even some pizza herbs. Today is posto day - poppy seeds, yesterday was sesame. I've replaced the malt syrup with plain table sugar and some added water. I often replace the oil with clotted cream - sometimes fresh sometimes soured... all results have been great. The best thing is that I use a donut tray that came with a set and has no central hole thingy to make buns. They make great burger buns for my kids. The chapatti atta is great as it has all the bran(I don't sieve that off), is fresh ground at a local mill in front on me - about the healthiest carbs I can pack for my kids! Love it! Ever since the No Knead Sicilian Style Bread recipe came out, I’m in heaven. The most difficult ingredient – Chapatti flour – is the easiest for me – it’s the staple diet here in New Delhi. I’m having a lot of fun, making bread with all sorts of seeds added, even some pizza herbs. Today is posto day – poppy seeds, yesterday was sesame. I’ve replaced the malt syrup with plain table sugar and some added water. I often replace the oil with clotted cream – sometimes fresh sometimes soured… all results have been great.
The best thing is that I use a donut tray that came with a set and has no central hole thingy to make buns. They make great burger buns for my kids.
The chapatti atta is great as it has all the bran(I don’t sieve that off), is fresh ground at a local mill in front on me – about the healthiest carbs I can pack for my kids!
Love it!

]]> By: April http://www.breadtopia.com/basic-no-knead-method/#comment-39262 April Fri, 20 Nov 2009 00:06:43 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39262 Hi Ralph I too make a bread with rolled oats. Its actually a rolled 5 grain hot cereal and I add 1 cup to my regular bread recipe. I use 140g of starter which is about 1/4 cup. My starter is about the same consistency as mixed bread so I add a tiny bit of extra water but if your starter is liquidy you may not need it. The texture of the bread is very hearty and makes terrific toast. If I were making this recipe with yeast I would only use 1/4t. You don't really need a lot of yeast with the long ferment unless its a huge loaf and my recipe yields a bread over 2 lbs so any bigger than that and it won't fit in the pot! Hi Ralph

I too make a bread with rolled oats. Its actually a rolled 5 grain hot cereal and I add 1 cup to my regular bread recipe. I use 140g of starter which is about 1/4 cup. My starter is about the same consistency as mixed bread so I add a tiny bit of extra water but if your starter is liquidy you may not need it. The texture of the bread is very hearty and makes terrific toast. If I were making this recipe with yeast I would only use 1/4t. You don’t really need a lot of yeast with the long ferment unless its a huge loaf and my recipe yields a bread over 2 lbs so any bigger than that and it won’t fit in the pot!

]]> By: Ralph http://www.breadtopia.com/basic-no-knead-method/#comment-39219 Ralph Wed, 18 Nov 2009 22:11:57 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39219 Eric, I'm in the process of making an oatmeal — rolled oats — no knead bread recipe. It called for 2 teaspoons of yeast — I used SAF yeast. Next time I would like to use my sour dough starter. How much of the starter do you think I should use the next time I make the bread? If the oatmeal bread is successful, I'll share it with others. Eric, I’m in the process of making an oatmeal — rolled oats — no knead bread recipe. It called for 2 teaspoons of yeast — I used SAF yeast. Next time I would like to use my sour dough starter. How much of the starter do you think I should use the next time I make the bread? If the oatmeal bread is successful, I’ll share it with others.

]]> By: Andrew http://www.breadtopia.com/basic-no-knead-method/#comment-39206 Andrew Wed, 18 Nov 2009 16:00:49 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39206 Instead of using all water try mixing with 3/4 cup buttermilk and topping up with with spring water to the total amount of 1 5/8cups. It shortens the rising time to just 12hours and my bread rose really high in the oven. The bread is simply delicious without the bitter after taste given off when using yeast. Tried the same on the no knead sourdough and your sourdough spelt recipe. they too turned out divine! [img]nokneadusingmixtureofbuttermilkandwater.JPG[/img] Instead of using all water try mixing with 3/4 cup buttermilk and topping up with with spring water to the total amount of 1 5/8cups.
It shortens the rising time to just 12hours and my bread rose really high in the oven. The bread is simply delicious without the bitter after taste given off when using yeast.
Tried the same on the no knead sourdough and your sourdough spelt recipe. they too turned out divine!

nokneadusingmixtureofbuttermilkandwater.JPG
*Click to enlarge

]]> By: Breadtopia http://www.breadtopia.com/basic-no-knead-method/#comment-39160 Breadtopia Tue, 17 Nov 2009 15:25:18 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39160 Hi <b>Blanche</b>, You'll get better results if you do. Hi Blanche,

You’ll get better results if you do.

]]> By: blanche http://www.breadtopia.com/basic-no-knead-method/#comment-39159 blanche Tue, 17 Nov 2009 15:20:42 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39159 I love the 18 hour bread so much - it is perfection - and rarely bake any other recipe. My question is, when preheating the pot for 1/2 hour, must the lid also be preheated? I cannot find mention of this anywhere. I love the 18 hour bread so much – it is perfection – and rarely bake any other recipe. My question is, when preheating the pot for 1/2 hour, must the lid also be preheated? I cannot find mention of this anywhere.

]]> By: Mike http://www.breadtopia.com/basic-no-knead-method/#comment-39043 Mike Sat, 14 Nov 2009 22:58:57 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-39043 I have never baked anything in my life until now. I'm sixty two and I love hard crust bread. I saw this on the internet and thought I would try it. I used all purpose flour the first time and it came out ok but not great. I made my second loaf with 1 cup rye 2 cups of bread flour and it was great. My third loaf I used 1 cup wheat 2 cups bread flour and it is great too. If I can do this anybody can. [img]bread018.JPG[/img] I have never baked anything in my life until now. I’m sixty two and I love hard crust bread. I saw this on the internet and thought I would try it. I used all purpose flour the first time and it came out ok but not great. I made my second loaf with 1 cup rye 2 cups of bread flour and it was great. My third loaf I used 1 cup wheat 2 cups bread flour and it is great too. If I can do this anybody can.

bread018.JPG
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]]> By: Barbara http://www.breadtopia.com/basic-no-knead-method/#comment-38892 Barbara Sun, 08 Nov 2009 22:08:43 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-38892 Thanks, William, for your response. I cut the bread at least 2 hours after it comes from the oven. I do hear it sing when it first comes out (that's really terrific!). I'm putting it on the bottom or one up from the bottom shelf. Thanks, William, for your response. I cut the bread at least 2 hours after it comes from the oven. I do hear it sing when it first comes out (that’s really terrific!). I’m putting it on the bottom or one up from the bottom shelf.

]]> By: William Ross http://www.breadtopia.com/basic-no-knead-method/#comment-38890 William Ross Sun, 08 Nov 2009 21:58:41 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-38890 If the bread is too moist... Are you cutting into it immediately after it comes out of the oven? This might account for it. The bread continues to dry out for some time after you take it out. You can hear it "sing" if you get close to it. Also, which shelf are you putting it on? If the bread is too moist…

Are you cutting into it immediately after it comes out of the oven? This might account for it. The bread continues to dry out for some time after you take it out. You can hear it “sing” if you get close to it.

Also, which shelf are you putting it on?

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