Comments on: Cook’s Illustrated Almost No Knead

By: Noel

Noel — Sun, 29 Jan 2012 17:01:01 +0000

I am a novice at bread but am very happy with the results and ease of no or almost no knead. I have followed a similar method in the Tampa Times this week. It calls for 2-1/4 t dried yeast and 4-12 hrs of the first rise. It was great, now with beer! I am in no rush, is the extra yeast for the reduced rise time?

By: Sandi M

Sandi M — Sun, 22 Jan 2012 18:10:34 +0000

I just love this recipe and video. It really helped me become more comfortable making bread over the last couple of years. Here is a photo of the flour monogram that I put on it once. Thank you!

By: Gingin

Gingin — Wed, 11 Jan 2012 18:26:06 +0000

RHONDA-This recipe for Portuguese Sweet Bread is more authentic and very forgiving AND you can use the ‘rest/chill/rest’ method….
‘Maria Carreiro’s Massa Souvada’.
Go to the website for the instructions… ‘
6 ½ cups unbleached white flour
1 ½ cups sugar
6 eggs beaten, until frothy
1 T yeast
¼ lb + 2T unsalted butter
1 cup warm milk
1/4 cup warm water
1 tsp kosher salt
Additional milk for brushing top of loaf
I guarantee you will love how this bread turns out.

By: Jane

Jane — Wed, 21 Dec 2011 13:56:02 +0000

This is especially nice to know as I want to make whole wheat bread but don’t like it sweet. I’ll plan to lessen or eliminate the honey and not worry too much about it!

By: Jeffrey

Jeffrey — Sun, 11 Dec 2011 22:28:45 +0000

Take the lid off sooner – like the last 15 minutes instead of the last 10.

By: Robyn

Robyn — Sun, 11 Dec 2011 22:07:49 +0000

I love a crispy crust but mine seem to be just HARD. The interior of the bread is great (CIANKB) but I wonder what I might be doing wrong to get this kind of crust? This WW bread was baked in a cast iron vessel with the top on until the last ten minutes. ANY TIPS??

By: Jeff B.

Jeff B. — Sun, 11 Dec 2011 19:39:07 +0000

A tip for crispy crust lovers. Bread is sort of like hot glass in that the moist inside cools at a different rate than the outer more brittle crust. If you just take a hot loaf out of the oven, often the moisture still inside the bread will seep out through the crust while it cools, and you get a soft crust. Here are two simple things you can do to get great crisp crusts:

1. When the bread has finished its last ten minutes of cooking outside your baking vessel, shut off the oven, and prop the door open 2 inches or so, use a block if necessary. And then let the loaf cool right on the over rack. This anneals the bread crust by letting the whole loaf slowly come down in temp with the cooling oven, rather than at different internal and external rates in the much cooler room air. If you really want to get fancy, you can prop the door, and turn the oven down to 150 and let it cool for 30 minutes in the lesser heat, and then shut off the oven and let it cool all the way down.

2. About 15 minutes before you are ready to eat the bread, place it in a pre-heated 200 degree oven. This will crisp up the crust nicely. But this is best done for fresh, recently bakes loaves that are uncut and still have a lot of internal moisture.

Enjoy.

By: Karil

Karil — Sat, 10 Dec 2011 09:53:06 +0000

Hi,
I’ve read about drying out the starter and then breaking it into piece .that are stored in a linen bag and placed in a dustfree place. (When you are certain that ithe pieces are ABSOLUTELY dehydrated, they can be stored in a glass jar, protected from mealy bugs). You then rehydrate a piece, when you need it, and then begin to feed it, etc. It is certainly worth a try!

By: Karil

Karil — Sat, 10 Dec 2011 09:42:41 +0000

Hello Rhonda,
As I understand it, the beer and vinegar serve to flavor the loaf in the direction of “sourdough”, without comitting you to the challenges of maintaining a sourdough. It doesn’t matter whether the beer is alcohol-free or even flat. I’ve even used apple cider and cider vinegar, which was delicious. One day, I’ll try using white wine and white wine vinegar in a loaf with dried fruits and nuts.
So, I suggest that you simply experiment. Try making a loaf with only water and take it from there.
Unfortunately, my bread-making activities have been cut short for awhile. I stupidly fell off a ladder about ten days ago and broke my knee at the tibia joint. I am not permitted to put any weight on my leg, or to drive, for at least three months! If it had to happen, I’m so happy it did so in the winter!
May all your yeasties keep smiling!
Karil

By: Rhonda Thibault

Rhonda Thibault — Sat, 10 Dec 2011 01:57:45 +0000

I have a question about the CIANKB sandwich loaf recipe above. I like the bread but my husband objects to the beery taste. What else can I use? Would all water still work? Would I need to use more yeast? Thank you!