Comments on: No Knead Recipe Variations http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Sat, 07 Nov 2009 14:06:38 -0500 http://wordpress.org/?v=2.8.5 hourly 1 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

]]> By: Angel Spaccarelli http://www.breadtopia.com/no-knead-recipe-variations/#comment-38253 Angel Spaccarelli Fri, 09 Oct 2009 14:19:12 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38253 Katy C...very nice first attempt! bread looks great and tasted good too. Did you use a cast iron Dutch oven or La Cloche? Doesn't look like you had any kind of sticking problem, you really shouldn't if you are using the cast iron or clay bakers that are pre-heated. If you are concerned, for the second 2 hour rise after you form your bread into a ball you can place it directly on parchment paper (depending on the quality of the parchment, you may have to oil & flour the paper) and into a bowl. Once risen, take the whole thing, (dough ball on parchment) and put in your baking vessel. The paper will char but won't go on fire. Good luck, it looks like you don't need any help at all you are doing just fine and you probably have shed some light on the fact that we can use some self-rising flour in the mix! Always remember, a mistake is not a mistake if something is learned. (I know you didn't make a mistake, you just made a substitution) Angel Katy C…very nice first attempt! bread looks great and tasted good too. Did you use a cast iron Dutch oven or La Cloche? Doesn’t look like you had any kind of sticking problem, you really shouldn’t if you are using the cast iron or clay bakers that are pre-heated. If you are concerned, for the second 2 hour rise after you form your bread into a ball you can place it directly on parchment paper (depending on the quality of the parchment, you may have to oil & flour the paper) and into a bowl. Once risen, take the whole thing, (dough ball on parchment) and put in your baking vessel. The paper will char but won’t go on fire. Good luck, it looks like you don’t need any help at all you are doing just fine and you probably have shed some light on the fact that we can use some self-rising flour in the mix! Always remember, a mistake is not a mistake if something is learned. (I know you didn’t make a mistake, you just made a substitution)
Angel

]]> By: KatyC http://www.breadtopia.com/no-knead-recipe-variations/#comment-38241 KatyC Fri, 09 Oct 2009 05:27:02 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38241 Well, I've done it and am really really impressed with the outcome. My girls love the bread and they have stated that she won't eat any other bread now! A big thank you specifically to Angel and Mitch who have been very helpful with the information they have provided. It certainly made my first bread making attempt a successful one. BTW using 1 cup of self raising flour didn't seem to negatively impact the outcome. The holes were not as large as some of the photos I have seen, but I still really enjoyed the bread. THANK YOU [img]loaf.jpg[/img] Well, I’ve done it and am really really impressed with the outcome. My girls love the bread and they have stated that she won’t eat any other bread now!
A big thank you specifically to Angel and Mitch who have been very helpful with the information they have provided. It certainly made my first bread making attempt a successful one.

BTW using 1 cup of self raising flour didn’t seem to negatively impact the outcome. The holes were not as large as some of the photos I have seen, but I still really enjoyed the bread. THANK YOU

loaf.jpg
*Click to enlarge

]]> By: KatyC http://www.breadtopia.com/no-knead-recipe-variations/#comment-38239 KatyC Thu, 08 Oct 2009 22:23:24 +0000 http://www.breadtopia.com/no-knead-recipe-variations/#comment-38239 G'day from down under I was recently told about this method of making bread and was intrigued at how easy it seemed. A little research on the web gave me the basic recipe and indeed supported my friend’s statement that it was quick (apart from the proofing that is). Unfortunately I didn't have quite enough flour so I have added some self raising flour to make up the correct quantity. I decided not to adjust the quantity of yeast. I'm now at hour 14 and the dough it looking and smelling good. I must admit that all night I was dreaming of baking bread and I have spent all morning reading this web-site and getting all sorts of great ideas. I can't wait to see how it turns out. Though I'm not expecting great things as I have used SR flour. Even if it doesn't turn out too well, I will certainly try it again - this time with the correct quantities of the correct flour. I'm a bit concerned about the bread sticking during baking. Does anyone have any ideas on preventing this? I was thinking of putting baking paper on the bottom. Would this work or would it burn? Thank you all for all your fantistic ideas. I've really enjoyed reading them. I'll keep you posted on how my loaf turns out. Katy G’day from down under
I was recently told about this method of making bread and was intrigued at how easy it seemed. A little research on the web gave me the basic recipe and indeed supported my friend’s statement that it was quick (apart from the proofing that is). Unfortunately I didn’t have quite enough flour so I have added some self raising flour to make up the correct quantity. I decided not to adjust the quantity of yeast.

I’m now at hour 14 and the dough it looking and smelling good. I must admit that all night I was dreaming of baking bread and I have spent all morning reading this web-site and getting all sorts of great ideas.

I can’t wait to see how it turns out. Though I’m not expecting great things as I have used SR flour. Even if it doesn’t turn out too well, I will certainly try it again – this time with the correct quantities of the correct flour.

I’m a bit concerned about the bread sticking during baking. Does anyone have any ideas on preventing this? I was thinking of putting baking paper on the bottom. Would this work or would it burn?

Thank you all for all your fantistic ideas. I’ve really enjoyed reading them. I’ll keep you posted on how my loaf turns out.

Katy

]]>