Comments on: No Knead Recipe Variations 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: Hans http://www.breadtopia.com/no-knead-recipe-variations/#comment-39038 Hans Sat, 14 Nov 2009 21:57:09 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-39038 Marilyn, If you are concerned about lead in the clay dish, let your dough proof in another stainless steel bowl lined with parchment paper and after sufficient proofing lift it out of the stainless bowl using the corners of the parchment paper and place it on the clay dish. The clay dish I'm using is not glazed, so I'm not too concerned about lead poisoning. But that's me. Happy Baking Marilyn,

If you are concerned about lead in the clay dish, let your dough proof in another stainless steel bowl lined with parchment paper and after sufficient proofing lift it out of the stainless bowl using the corners of the parchment paper and place it on the clay dish. The clay dish I’m using is not glazed, so I’m not too concerned about lead poisoning. But that’s me.

Happy Baking

]]> By: Marilyn B. http://www.breadtopia.com/no-knead-recipe-variations/#comment-39035 Marilyn B. Sat, 14 Nov 2009 18:06:54 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-39035 OK, I could be seriously tempted to go the artisan route after seeing Hans Leenhouts' setup with the clay bottom and stainless steel salad bowl top. My only concern is about lead in the clay dish. I thought there had been a discussion some months ago on one of these threads about the subject of lead in the clay, but I can't find it. Can anybody help? Thanks. Marilyn B. OK, I could be seriously tempted to go the artisan route after seeing Hans Leenhouts’ setup with the clay bottom and stainless steel salad bowl top. My only concern is about lead in the clay dish. I thought there had been a discussion some months ago on one of these threads about the subject of lead in the clay, but I can’t find it. Can anybody help? Thanks.
Marilyn B.

]]> By: Marilyn B. http://www.breadtopia.com/no-knead-recipe-variations/#comment-39009 Marilyn B. Sat, 14 Nov 2009 02:05:53 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-39009 Hi Eric, Been off the internet for months, but ISP offered 6 mo. of high-speed for price of dial-up, so now I can watch your videos! Can't knead by hand, gave up kneading bread in my 25 year old Cuisinart food processor as it started to squeal (still chops veggies as quietly as ever, though). Then tried kneading with my rolling pin, which was pretty good, but after watching the videos I decided I must try the Almost No Knead Sandwich Bread. I am not going to lift heavy pots in and out of a 500 degree oven, so this seemed like what I wanted, a sort of sourdougish sandwich bread without the hassle of sourdough starter. Been there, done that. This was easy and fun. Measured the stuff by weighing on my postal scale, but this morning, after it sat in my 64 degree kitchen for 12 hours, it was pretty wet and floppy. I had to be somewhere at 10 o'clock, so it was noon before I could try to knead it in the fold-up method. Had to use the bowl scraper, and finally just rolled the blob off the edge of the kitchen table into the bread pan I always use, a metal 9x5. Oven preheated to 425, then down to 350 when loaves went in. Didn't get the spring I'm used to with regular bread, but it came out with a crispy crust, soft and chewy inside with lots of holes---very artisany for a sandwich bread! The taste is tangy, a teensy bit too much like beer. I think I will go more by feel than by exact measurements, but I definitely plan to make this again, probably cut down on the beer or use apple cider. (I had to find a convenience store to buy just one can of beer. Never bought it before, and discovered it comes only in six-packs and bigger in the grocery stores). I sent pictures by separate email. I made a loaf of regular bread last week (store-bought yeast), but threw in a half cup each of chopped pecans and craisins. We loved it!. All gone, no pictures. It's great to be able to get on this site again. Regards, Marilyn B. <img src="http://www.breadtopia.com/uploads/Image/marilyn1.jpg" alt="Marilyn's no knead bread" hspace="5" vspace="5" width="320" height="240" /> <img src="http://www.breadtopia.com/uploads/Image/marilyn2.jpg" alt="Marilyn's no knead bread" hspace="5" vspace="5" width="320" height="240" /> Hi Eric,
Been off the internet for months, but ISP offered 6 mo. of high-speed for price of dial-up, so now I can watch your videos! Can’t knead by hand, gave up kneading bread in my 25 year old Cuisinart food processor as it started to squeal (still chops veggies as quietly as ever, though). Then tried kneading with my rolling pin, which was pretty good, but after watching the videos I decided I must try the Almost No Knead Sandwich Bread. I am not going to lift heavy pots in and out of a 500 degree oven, so this seemed like what I wanted, a sort of sourdougish sandwich bread without the hassle of sourdough starter. Been there, done that.

This was easy and fun. Measured the stuff by weighing on my postal scale, but this morning, after it sat in my 64 degree kitchen for 12 hours, it was pretty wet and floppy. I had to be somewhere at 10 o’clock, so it was noon before I could try to knead it in the fold-up method. Had to use the bowl scraper, and finally just rolled the blob off the edge of the kitchen table into the bread pan I always use, a metal 9×5. Oven preheated to 425, then down to 350 when loaves went in. Didn’t get the spring I’m used to with regular bread, but it came out with a crispy crust, soft and chewy inside with lots of holes—very artisany for a sandwich bread! The taste is tangy, a teensy bit too much like beer. I think I will go more by feel than by exact measurements, but I definitely plan to make this again, probably cut down on the beer or use apple cider. (I had to find a convenience store to buy just one can of beer. Never bought it before, and discovered it comes only in six-packs and bigger in the grocery stores). I sent pictures by separate email.

I made a loaf of regular bread last week (store-bought yeast), but threw in a half cup each of chopped pecans and craisins. We loved it!. All gone, no pictures.
It’s great to be able to get on this site again.

Regards, Marilyn B.

Marilyn's no knead bread
Marilyn's no knead bread

]]> By: dick http://www.breadtopia.com/no-knead-recipe-variations/#comment-38782 dick Tue, 03 Nov 2009 01:11:12 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38782 PJ3, I have a Bosch Compact that has earned its cost many times over. I am just about to order a Bosch Universal Plus from Eric in the next couple of days. My experience with the Bosch Compact is that it works very well but when you make the sourdough full recipe you are getting very close to the limit of the bowl to hold. That is why I am going to the Bosch Universal Plus. Other than that I can only say that I have had absolutely no problems with my Bosch at all. I find that most of the comments about the Bosch mixers are that they last for years and years. One commenter on another website mentioned that she got the Bosch mixer her grandmother had when she was a little girl back around 1970 and was still using it weekly. That is 40 years. The new Bosch seems to have the same quality. What I have been reading about the newer KA mixers is that the quality has really gone downhill since Hobart sold them. I read about people who have found they can only make 2 loaves of bread in the bigger ones. I can do that with the Bosch Compact - no problem. If they go beyond the 2 loaf limit with the KA it strips the gears since they are plastic these days and any stress will strip them easily. The older KA which Hobart made are about as good as KA gets and they get rave reviews. I know of people who sell the newer ones and buy used to get the Hobart quality. My dad had a bakery back when I was a kid and Hobart was his go to choice for mixer. We had 3 of them in the bakery and never a problem. I wish I could find a small Hobart that would fit my lifestyle but with my apartment size and the weight of the Hobart it just won't work out. The Bosch only weighs about 12 lb and is easy to store and move around. Even the Bosch Universal Plus is only about 12 -13 lb - big difference from the other mixers. PJ3,

I have a Bosch Compact that has earned its cost many times over. I am just about to order a Bosch Universal Plus from Eric in the next couple of days. My experience with the Bosch Compact is that it works very well but when you make the sourdough full recipe you are getting very close to the limit of the bowl to hold. That is why I am going to the Bosch Universal Plus.

Other than that I can only say that I have had absolutely no problems with my Bosch at all. I find that most of the comments about the Bosch mixers are that they last for years and years. One commenter on another website mentioned that she got the Bosch mixer her grandmother had when she was a little girl back around 1970 and was still using it weekly. That is 40 years. The new Bosch seems to have the same quality.

What I have been reading about the newer KA mixers is that the quality has really gone downhill since Hobart sold them. I read about people who have found they can only make 2 loaves of bread in the bigger ones. I can do that with the Bosch Compact – no problem. If they go beyond the 2 loaf limit with the KA it strips the gears since they are plastic these days and any stress will strip them easily. The older KA which Hobart made are about as good as KA gets and they get rave reviews. I know of people who sell the newer ones and buy used to get the Hobart quality.

My dad had a bakery back when I was a kid and Hobart was his go to choice for mixer. We had 3 of them in the bakery and never a problem. I wish I could find a small Hobart that would fit my lifestyle but with my apartment size and the weight of the Hobart it just won’t work out. The Bosch only weighs about 12 lb and is easy to store and move around. Even the Bosch Universal Plus is only about 12 -13 lb – big difference from the other mixers.

]]> By: tonytonytony http://www.breadtopia.com/no-knead-recipe-variations/#comment-38404 tonytonytony Sun, 18 Oct 2009 02:52:27 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38404 great site ... thanks ... my first nkb was sensational ... even better toasted ... my question is has anyone used a chinese claypot ... they are much cheaper than the romertopf or similar ... do you wet the clay b4 use? great site … thanks … my first nkb was sensational … even better toasted … my question is has anyone used a chinese claypot … they are much cheaper than the romertopf or similar … do you wet the clay b4 use?

]]> By: Hans http://www.breadtopia.com/no-knead-recipe-variations/#comment-38315 Hans Tue, 13 Oct 2009 15:04:03 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38315 For you No Knead Bread enthousiasts who don’t have or don’t want to invest in a Dutch oven, I have been working with a very economical alternative. I purchased a clay plant pot underliner, which measures 8.25” at the bottom and a stainless steel salad bowl measuring 9.25” across the rim. I preheat them in a 450 degree oven and tip the bread in it when it has risen enough. The benefit here is, as with a cloche, that you don’t have to plop the dough into it but gently lay it on the underliner. Attached is a picture with the result. This is a modified version of the NK bread with steel cut oats. I just used more whole wheat instead of white. I also use this contraption to bake bread using more convential methods, such as the multi grain based on the recipe in Nancy Silverton’s book “Breads from the La Brea Bakery”. For me the big advantage of baking in a dutch oven, cloche, whatever, is that, for the same end result, you don’t have to spray the oven with water which eventually will cost you $300/$400 in repairs if you have an electronic ignition system for the oven. (I have first hand knowledge of that). Happy Baking Hans Leenhouts [img]1_P1030728.JPG[/img] For you No Knead Bread enthousiasts who don’t have or don’t want to invest in a Dutch oven, I have been working with a very economical alternative.
I purchased a clay plant pot underliner, which measures 8.25” at the bottom and a stainless steel salad bowl measuring 9.25” across the rim.
I preheat them in a 450 degree oven and tip the bread in it when it has risen enough. The benefit here is, as with a cloche, that you don’t have to plop the dough into it but gently lay it on the underliner.
Attached is a picture with the result. This is a modified version of the NK bread with steel cut oats. I just used more whole wheat instead of white. I also use this contraption to bake bread using more convential methods, such as the multi grain based on the recipe in Nancy Silverton’s book “Breads from the La Brea Bakery”.
For me the big advantage of baking in a dutch oven, cloche, whatever, is that, for the same end result, you don’t have to spray the oven with water which eventually will cost you $300/$400 in repairs if you have an electronic ignition system for the oven. (I have first hand knowledge of that).

Happy Baking

Hans Leenhouts

1_P1030728.JPG
*Click to enlarge

]]> By: Bucky Badger http://www.breadtopia.com/no-knead-recipe-variations/#comment-38274 Bucky Badger Sat, 10 Oct 2009 22:23:20 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38274 This week, I thought I'd try to "roll" a no-knead bread. The stuffing I used was tomato, basil, and garlic. Unfortunately, there was too much stuffing, so I couldn't comfortably add my grated parmesan cheese to the mix. Even so, the bread was good. Next weekend, I'll cut the amount of the tomato/basil mixture in half. [img]IMG_0131.JPG[/img][img]IMG_0139.JPG[/img] This week, I thought I’d try to “roll” a no-knead bread. The stuffing I used was tomato, basil, and garlic. Unfortunately, there was too much stuffing, so I couldn’t comfortably add my grated parmesan cheese to the mix. Even so, the bread was good. Next weekend, I’ll cut the amount of the tomato/basil mixture in half.

IMG_0131.JPGIMG_0139.JPG
*Click to enlarge

]]> By: Wil http://www.breadtopia.com/no-knead-recipe-variations/#comment-38258 Wil Fri, 09 Oct 2009 17:25:33 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38258 The kefir cranberry pecan bread has cooled. The crumb is very soft almost like sandwich bread, which is what I would expect with milk (kefir). The crust is thin and crispy. The taste seems to have a little less sourness to it compared to my regular SD bread. I did use my sourdough starter but perhaps the kefir had it's own effect giving a sweet & sour quality. Anyhow, it is scrumptious and will not make it to dinner at a friends house on Sunday. I guess I will do another one perhaps pushing the kefir envelope to 5 or 6 ounces. Wil [img]CranberryPecanBread005.jpg[/img] The kefir cranberry pecan bread has cooled. The crumb is very soft almost like sandwich bread, which is what I would expect with milk (kefir). The crust is thin and crispy. The taste seems to have a little less sourness to it compared to my regular SD bread. I did use my sourdough starter but perhaps the kefir had it’s own effect giving a sweet & sour quality. Anyhow, it is scrumptious and will not make it to dinner at a friends house on Sunday. I guess I will do another one perhaps pushing the kefir envelope to 5 or 6 ounces.

Wil

CranberryPecanBread005.jpg
*Click to enlarge

]]> By: Wil http://www.breadtopia.com/no-knead-recipe-variations/#comment-38256 Wil Fri, 09 Oct 2009 15:57:09 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38256 Well, it is bread making time again and I thought I would practice making the Crandberry Pecan for the holidays. I wanted to try using kefir, made from my own grains. This time I used 1/2 cup of a nice creamy kefir to one cup of water and the 1/4c of starter mixed together. I used 11oz of bread flour and 5oz of white WW. I prepared the dough around noon yesterday and put it in the refrigerator. I took it out around 8pm last night and by 8am this morning it had risen nicely. The second rise at 1 1/2 hours was one of the highest I have had (the kefir addition?). Baked at 500 for 30, 450 to 205 internal temp, which took about 12 minutes for this bread. I am well pleased, can't wait to cool to see what the kefir added to taste and the crumb. [img]CranberryPecanBread001(2).jpg[/img] Well, it is bread making time again and I thought I would practice making the Crandberry Pecan for the holidays. I wanted to try using kefir, made from my own grains. This time I used 1/2 cup of a nice creamy kefir to one cup of water and the 1/4c of starter mixed together. I used 11oz of bread flour and 5oz of white WW. I prepared the dough around noon yesterday and put it in the refrigerator. I took it out around 8pm last night and by 8am this morning it had risen nicely. The second rise at 1 1/2 hours was one of the highest I have had (the kefir addition?). Baked at 500 for 30, 450 to 205 internal temp, which took about 12 minutes for this bread. I am well pleased, can’t wait to cool to see what the kefir added to taste and the crumb.

CranberryPecanBread001(2).jpg
*Click to enlarge

]]> By: Mitch http://www.breadtopia.com/no-knead-recipe-variations/#comment-38254 Mitch Fri, 09 Oct 2009 14:24:56 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38254 KatyC, Your bread looks fabulous. You have every right to be proud. I'm not sure what I did to help but thank you for your kind words. Mitch KatyC,

Your bread looks fabulous. You have every right to be proud.

I’m not sure what I did to help but thank you for your kind words.

Mitch

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