No Knead-No Hassle Artisan Bread

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  • page68
    page68 Posts: 220 Member
    keep
  • jackson7478
    jackson7478 Posts: 700 Member
    bump
  • phoenixgirl81
    phoenixgirl81 Posts: 309 Member
    I'm going to make this.

    Can anyone convert "all purpose flour" into Australian for me please? Is this "plain flour"?
  • justlistening
    justlistening Posts: 249 Member
    gotta try this!
  • RM10003
    RM10003 Posts: 316 Member
    I'm going to make this.

    Can anyone convert "all purpose flour" into Australian for me please? Is this "plain flour"?

    I would guess yes.
    I use the same recipe, but with bread flour, so you can use that if you have it.
  • claudiakendall7
    claudiakendall7 Posts: 3
    bump Thank you
  • elephant_in_the_room
    elephant_in_the_room Posts: 145 Member
    This is not new, it's from a 2006 New York Times video by Mark Bittman,

    http://www.youtube.com/watch?v=13Ah9ES2yTU&feature=youtube_gdata_player

    ... Or search "new york times bread" or "making no-knead bread Mark Bittman" on youtube.

    Voila, there's your stream of pictures.

    I have done it with a ceramic pot, not having a cast-iron one, until I noticed that the ceramic one was starting to fracture. That's because you heat it up so hot and then throw the reelatively cool dough into it.

    I then stopped making this bread because a) it's white ('unhealthy') but b) more importantly, this bread is absolutely superb fresh, but it doesn't store well, when you have to store it for a while it gets a tough gummy texture.

    There is a special kind of bread roll traditionally made in parts of Southern Germany (Schwaben/Swabia) using the same principle, i.e., essentially using dough that was fermented with yeast overnight and simply cutting off pieces and baking them as-is, not destroying the texture that has formed. These bread rolls (called 'Seelen') have the same property, they are very crisp when fresh and can get this rubber-like texture when a bit older.
  • dot1212
    dot1212 Posts: 72 Member
    Thanks for sharing. This sounds so easy and yummy.
  • errorika
    errorika Posts: 89 Member
    bump
  • claudiakendall98
    claudiakendall98 Posts: 242 Member
    bump
  • claudiakendall98
    claudiakendall98 Posts: 242 Member
    Bump
  • Dream52
    Dream52 Posts: 1 Member
    Bump
  • ShinyFuture
    ShinyFuture Posts: 314 Member
    In for fresh bread.
  • annabellep1
    annabellep1 Posts: 36 Member
    I use my enamel-coated dutch oven, or a Pyrex casserole dish. I never use spray. It never sticks. It really is no-hassle! :D

    If you're worried, though, you can use some parchment paper.
  • annabellep1
    annabellep1 Posts: 36 Member
    Thanks for the NYT article. I got the recipe last year from another blog. While it isn't new, it's still share-able. :-)

    It really doesn't store well, you're right about that. However, it DOES make very yummy breadcrumbs for use in meatloaf or as a topping for casseroles. This is especially true if you use some combination of savory flavored ingredients. I imagine it also makes yummy croutons, though I haven't tried that. I usually just slice whatever is left the second day, dry it out, crumb it in my food processor, and freeze it.
  • shargolf
    shargolf Posts: 12 Member
    Can't wait to make this- any thing special I should do for high altitude ?
  • elephant_in_the_room
    elephant_in_the_room Posts: 145 Member
    Can't wait to make this- any thing special I should do for high altitude ?

    Yes, do some experiments and share the result, stating the altitude you are making at it!
    I somehow have it in my head that yeast dough should rise faster in high altitutes, although I can't tell you where I got that from. Possibly the idea that higher altitude -> less air pressure -> gas expands more , and what is happening in a rising dough is gases being produced.

    Maybe you need only 12 hours of proofing?
  • 130annie
    130annie Posts: 339 Member
    Thanks for this
  • kmorris246
    kmorris246 Posts: 312 Member
    Bump! Sounds delish :-)
  • TripZeros
    TripZeros Posts: 144 Member
    Wonderful, wonderful, wonderful!
    I made mine with whole garlic cloves, fresh basil from our garden and mozzarella cheese. Let it sit for a little over 24 hours, then baked it today as a side to some home made creamy tomato basil soup. It was a HIT :)
  • Labouffecestbon
    Labouffecestbon Posts: 182 Member
    Bumpity bump
  • goldylocs37
    goldylocs37 Posts: 108 Member
    bumping this! Sounds delish!
  • auntiebabs
    auntiebabs Posts: 1,754 Member
    Bump
  • Dreajewkes
    Dreajewkes Posts: 73
    Bump
  • Carol_Magee
    Carol_Magee Posts: 69 Member
    More bumping :)
  • smesche
    smesche Posts: 234 Member
    bump to save

    This x2
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    thank u for this simple recipe. i hope to try it next week but sadly will be eating it alone since my hubby cant eat eat it since going paleo. i hate paleo. really really hate it.
  • WillLift4Tats
    WillLift4Tats Posts: 1,699 Member
    bumping to save
  • ReneeDawalga5100
    ReneeDawalga5100 Posts: 177 Member
    What does it mean when you guys bump?
  • TeaBea
    TeaBea Posts: 14,517 Member
    What does it mean when you guys bump?

    "Bring Up My Post" .... basically it's like a marker, a response to the thread that puts it in your "recent posts" list.

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