Comments on: Sourdough No Knead Method http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Thu, 09 Feb 2012 12:29:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kathy http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-106957 Kathy Sun, 22 Jan 2012 22:45:12 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-106957 Very tasty looking! Very tasty looking!

]]> By: Kathy http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-106956 Kathy Sun, 22 Jan 2012 22:43:07 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-106956 Beautiful!!! Beautiful!!!

]]> By: Alfi http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-106510 Alfi Fri, 20 Jan 2012 04:22:54 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-106510 Thank you kindly and have a nice weekend, Alfi. Thank you kindly and have a nice weekend, Alfi.

]]> By: Breadtopia http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-106481 Breadtopia Fri, 20 Jan 2012 01:24:06 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-106481 Hi Alfi. Go with the 5 oz. Hi Alfi. Go with the 5 oz.

]]> By: Alfi http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-106355 Alfi Thu, 19 Jan 2012 10:58:43 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-106355 Hello Breadtopia, This bread looks really great and I'm willing to try it during this weekend. I've watched your video and apparently the weight of the flour and salt you mention in the video are a little bit different than what appears in the written recipe. As I'm a "measurer" person (I weigh every ingredient I use for baking), can you please tell me what are the right quantities? For example, you say in the video 4 oz. of whole wheat flour and the written recipe says 5 oz. I'll greatly appreciate any of your help. Thank you for this recipe and for all the other great videos that you share with us. I truly learn a lot about baking by watching them. Alfi. Hello Breadtopia,

This bread looks really great and I’m willing to try it during this weekend.

I’ve watched your video and apparently the weight of the flour and salt you mention in the video are a little bit different than what appears in the written recipe.
As I’m a “measurer” person (I weigh every ingredient I use for baking), can you please tell me what are the right quantities?
For example, you say in the video 4 oz. of whole wheat flour and the written recipe says 5 oz.

I’ll greatly appreciate any of your help.

Thank you for this recipe and for all the other great videos that you share with us. I truly learn a lot about baking by watching them.

Alfi.

]]> By: Christine http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-105716 Christine Mon, 16 Jan 2012 14:25:26 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-105716 Hi al you out there, The no knead sourdough bread is getting better and better. I now use a starter made from flour of: wheat, rye, oat and barley. To start it I took 1,5 cup of the 4 grain flour and 1,5 cup of water. Stirred it every day twice. After 4 days it started to be alive. I added 0,5 cup of water and 0,5 cup of water during 3 days. I had it near my AGA stove, so quite good temperature. I bake the bread in a "Dutch" oven and a Aussie campoven. They come out beautiful. And to the mixture I add one quart tsp dextrose. That really helps the starter to work. I leave it rise for about 14 hours near the AGA. And it tastes like heaven!!! Hi al you out there,
The no knead sourdough bread is getting better and better. I now use a starter made from flour of: wheat, rye, oat and barley. To start it I took 1,5 cup of the 4 grain flour and 1,5 cup of water. Stirred it every day twice. After 4 days it started to be alive. I added 0,5 cup of water and 0,5 cup of water during 3 days. I had it near my AGA stove, so quite good temperature. I bake the bread in a “Dutch” oven and a Aussie campoven. They come out beautiful. And to the mixture I add one quart tsp dextrose. That really helps the starter to work. I leave it rise for about 14 hours near the AGA. And it tastes like heaven!!!

]]> By: Jamie http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-104937 Jamie Fri, 13 Jan 2012 00:40:29 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-104937 Sorry...couldn't figure out how to turn the picture around:) Sorry…couldn’t figure out how to turn the picture around:)

]]> By: Jamie http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-104935 Jamie Fri, 13 Jan 2012 00:38:57 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-104935 I made the SD NK bread today and it was SO EASY!! I could not believe how easy it was. I got my starter 3 days ago. I fed it per directions about 4 times. I was perfect looking...nice and bubbly. I mixed the dough up and it seemed like it needed more water (which I just eyeballed...adding a little at a time). I let the dough rest 18 hours and it was a little over double in size this morning...PERFECT!! I let the dough rise a second time in a COLD, olive oiled and cornmeal dusted dutch oven. It went crazy and rose beautifully. Then I preheated the oven and baked it at 450 for 20 minutes and 400 for around 30. It came out beautifully! It tastes great...very sour. It was so much fun...I am ready to bake my second loaf. Thanks for the starter and all the great info Breadtopia!! I made the SD NK bread today and it was SO EASY!! I could not believe how easy it was. I got my starter 3 days ago. I fed it per directions about 4 times. I was perfect looking…nice and bubbly. I mixed the dough up and it seemed like it needed more water (which I just eyeballed…adding a little at a time). I let the dough rest 18 hours and it was a little over double in size this morning…PERFECT!! I let the dough rise a second time in a COLD, olive oiled and cornmeal dusted dutch oven. It went crazy and rose beautifully. Then I preheated the oven and baked it at 450 for 20 minutes and 400 for around 30. It came out beautifully! It tastes great…very sour. It was so much fun…I am ready to bake my second loaf. Thanks for the starter and all the great info Breadtopia!!

]]> By: Phil Dellinger http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-104867 Phil Dellinger Thu, 12 Jan 2012 16:44:39 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-104867 This is a loaf of no knead sourdough bread. I altered the recipe to 1 1/2 times on all of the ingredients. This bread is so tasty and easy to make. This is a loaf of no knead sourdough bread. I altered the recipe to 1 1/2 times on all of the ingredients. This bread is so tasty and easy to make.

]]> By: glenn http://www.breadtopia.com/sourdough-no-knead-method/comment-page-18/#comment-104851 glenn Thu, 12 Jan 2012 14:17:12 +0000 http://www.breadtopia.com/sourdough-no-knead-method/#comment-104851 I've read some very good and interesting inputs on this site. I have used the KN method before very successfully. I have a couple questions if anyone can please help. 1. I tried the "refrigerator" slow down yesterday. After an initial 5hrs at room temp. I put it in the frige overnight. This am the dough was stiff and it was not sticky anymore, more like regular bread dough. (yes it was covered well) I folded it and am giving it a couple hrs to see if it rises. I have little hope it will or will rise in the baking cycle. Any suggestions? 2. I see several folks saying they are making 3 or 4 loaves. As I only have my one dutch oven. I have to do one at a time. To do 3 wouldn't I have to start making them at different times the day before and be baking for at least 4 or 5 hrs the next day to time them correctly? Thanks glenn I’ve read some very good and interesting inputs on this site. I have used the KN method before very successfully. I have a couple questions if anyone can please help. 1. I tried the “refrigerator” slow down yesterday. After an initial 5hrs at room temp. I put it in the frige overnight. This am the dough was stiff and it was not sticky anymore, more like regular bread dough. (yes it was covered well) I folded it and am giving it a couple hrs to see if it rises. I have little hope it will or will rise in the baking cycle. Any suggestions?
2. I see several folks saying they are making 3 or 4 loaves. As I only have my one dutch oven. I have to do one at a time. To do 3 wouldn’t I have to start making them at different times the day before and be baking for at least 4 or 5 hrs the next day to time them correctly? Thanks glenn

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