Just have to say THUMBS UP to No Knead Bread

[kylatay]

This is the best bread I've ever made!! If anyone hasn't made it yet, dont wait any longer!
Its so good. I've made 100% whole wheat even light and fluffy. I baked it in my 3 q crock!

[mbravebird]

Yeah, I'm thrilled with this approach to bread. No extensive planning, no wasted flour on sourdough starter, and phytic acid taken care of. Yay!!

Now if you really have to have the taste of sourdough, then this bread wouldn't do it. BUT it does have the texture of sourdough, better than I ever got it with the actual sourdough recipes.

And all I do is mix up the dough at night, let it sit until the next day, shape it into a loaf and bake it whenever I have the time! Ahhh, that fits my schedule.

I find that, using a pyrex dish, I only need to cook it for 25 minutes. More than that and the bottom burns.

I also add about a 1/4 cup of olive oil to the initial dough, and increase the salt.

[ibahippiemama]

What recipe are you using? What kind of pan for baking? TIA.

love and blessings
angie

[kylatay]

I'm using the exact recipe from the New York Times No Knead Bread. I use the 3quart crock from my crockpot. There are several posts about this recipe, but I felt I HAD to say how amazingly easy this good bread is.

With a family of 6 I can have fresh bread everyday and not spend $3.75 a loaf!! AND with minimal time spent on it. Actually my 10 year old mixes it up for me in the evening (takes her about 5 mins). And I bake it in the morning. How easy is that!!

[thriftyqueen]

I the no knead recipe too. I have been using it for a couple of months now and it is the easiest, best bread I have ever made!! I find I only need to cook it for about 25-30 mins as well.

[homewithtwinsmama]

How do you get the recipe???? I am waiting with printer button at the ready!

[goodygumdrops]

http://www.nytimes.com/2006/11/08/di...nt&oref=slogin

going to try tomorrow

[425lisamarie]

I've always made it that way. I make all different types of dough with it and store very large quantities in the fridge. If I haven't used them within a couple weeks I cut off 1 pound chunks and freeze.

Sometimes if I want a smoother baked good I'll hack some off and kneed a little, then shape. Like for cinnamon rolls or something.

I have an extra fridge, and have huge food grade plastic buckets and make about 10 pounds of dough at a time. I make some rich in olive oil for pizza/flat breads etc, a Eruopean peasant type, and some sweet like brioche for desserts. Whenever I want flat bread, sweet bread, rolls, loaf, bread bowl, etc, I just hack of some and bake. I really love being able to bake on demand without the fuss. And this is about as "soaked" as you can get

ALso I grind my grains, so this way I can grind several pounds at once and not worry about how to store/freeze/losing nutrients etc; just grind and use enough for weeks at a time

[hipmummy]

Can't wait till it cools off here. I am going to bake some.

[covertlycrunchy]

I just tried this and it just didn't really work for me. It was ww flour and it just didn't rise hardly at all, flavor was really good on it tho (added some started I have going). I've never made good yeast bread in my life tho, I don't know what I keep doing wrong. I'll try again later this week when I have more time.

[hipmummy]

Covertly crunchy what kind of water are you using??? I ask this beacuse I had the same issues until I used bottled or filtered water to make my bread. The reason being most tap and some well water is treated with chlorine and other substances which killoff or stave of the developing yeast cells.

[goodygumdrops]

425lisamarie- I am so glad you posted because I had read in another post about how you make large batches that you keep in your fridge. I would love to make a week at a time and bake every day. Would there be any reason why you couldn't use this recipe x7 ? I haven't even baked a loaf yet but I bought a bread stone and food processor with dough blade so I could start doing it at home.

[dolcedaze]

I use a no-knead method for our bread, and the trick to get a 100% whole grain loaf to rise is to add vital wheat gluten to the recipe. Yummy!

[kylatay]

I've made 3 loafs now, 2 100% whole wheat and 1 AP flour. I use regular yeast, but I DO always use filtered water. All three of them rose the exact same, however, it's only about 70 degrees where I live right now.

[mbravebird]

Originally Posted by 425lisamarie

I've always made it that way. I make all different types of dough with it and store very large quantities in the fridge. If I haven't used them within a couple weeks I cut off 1 pound chunks and freeze.

Sometimes if I want a smoother baked good I'll hack some off and kneed a little, then shape. Like for cinnamon rolls or something.

This is brilliant! Thanks for the idea.

Here's the Mother Earth news version of the NY times recipe. I've been using this version because I like the proportions better:
http://www.motherearthnews.com/Real-...sty-Bread.aspx

And here's the Cook's Illustrated version of no-knead bread, which they claim tastes better because of the addition of beer and vinegar. I haven't tried it yet, but Cook's Illustrated is usually first-rate, so I will be trying it:
http://www.cooksillustrated.com/reci...6976#topOfPage

fun fun fun...

[425lisamarie]

Originally Posted by Gavin'smom

425lisamarie- I am so glad you posted because I had read in another post about how you make large batches that you keep in your fridge. I would love to make a week at a time and bake every day. Would there be any reason why you couldn't use this recipe x7 ? I haven't even baked a loaf yet but I bought a bread stone and food processor with dough blade so I could start doing it at home.

You can make as much as will fit in your mixer and bucket

My favorite bread is water, salt, yeast, flours (white, whole wheat, rye).

I'm not really sure exactly what I think constitutes a true "TF" diet, nor do I claim to be trying , though I DO think this is how people used to bake....

I still use yeast sometimes, though often I start with a starter. I'll give you the amounts I use and you can figure out what that would replace flour and liquid wise if you use a starter being 50/50 water/flour. That is basically what i do. And after you do this a few times you'll get a sense of how the dough should feel.

6 cups water
3 tablespoons salt
3 talbespoon yeast
13 cups flour

If you are using a sourdough starter, you would just keep feeding until it reaches how much you need and then add just the flour/salt portion. If you wanted to make this quantity that would be like feeding to make a 12 cups starter.

Then add the salt and enough flour to make it very wet. If you add a little oil or butter it will make it softer, and sugar will tenderize. This overall adds to the shelf life after baking but the crust won't be quite the same.

I DETEST grinding grain, so this is the only way that would work out for me

[artemis33]

I've been doing the Cook's Illustrated version for several months since that issue came out (in Dec or Jan). I had been doing the NYtimes one before that.

I *do* think the CI one is better! But still, the best results are with 1/2 WW flour or less. When I use more, the crustiness is compromised. The CI recipe makes the technique a little easier (for example, transferring the dough to the cooking pan is MUCH easier this way - I always messed that up before!).

I like having both versions of the recipe though because although I agree with CI that they improved on the original, I don't always have the extra ingredients on hand when I want to mix up a batch of bread.

Overall, I LOVE the no knead method and it gets great results!

Before trying no knead I used to add a bit of wheat gluten to my WW loaves and it did help a lot with getting good rise, but I haven't tried it with these recipes.

[motherbirth]

I am loving the recipes in Artisan Bread in 5 Minutes a Day. They are no-knead too, and it is allowing me to have homemade bread every day, even though I work full time. You just keep the dough in the fridge all week.

[goodygumdrops]

I made the no knead bread yesterday and it was great. My husband almost ate the whole thing last night I just checked to see if that book was availabe at my library and there are 96 holds before me... Holy moly

[PeggyinNC]

"I have an extra fridge, and have huge food grade plastic buckets and make about 10pounds of dough at a time. I make some rich in olive oil for pizza/flat breads etc, a Eruopean peasant type, and some sweet like brioche for desserts. Whenever I want flat bread, sweet bread, rolls, loaf, bread bowl, etc, I just hack of some and bake. I really love being able to bake on demand without the fuss."

I want to go live at LisaMarie's house! Actually, I'd like to try to duplicate that style of living/cooking...thanks for the inspiration!