Just have to say THUMBS UP to No Knead Bread - Page 3

[abemom2]

Mossbackmom: Which recipe did you use for the all spelt? I'm looking for some good recipes of only spelt flour.

Thanks,
Ana

[simplehome]

Originally Posted by rosie29

For the mess issue - I think next time, I'm going to try doing that rise right in the container I'm going to bake it in.

I think the only issue with that is that you want to put the dough into a hot vessel for cooking----the pot preheats in the oven. If you do the rise in the container you're going to bake it in, then the vessel won't be hot and you won't get the same steaming action and the bread will bake too long.

[mbravebird]

Originally Posted by simplehome

I think the only issue with that is that you want to put the dough into a hot vessel for cooking----the pot preheats in the oven. If you do the rise in the container you're going to bake it in, then the vessel won't be hot and you won't get the same steaming action and the bread will bake too long.

Yes, this. Also, and even more important, the dough will stick to the container very badly during baking if the container isn't hot when the dough goes in.

[IsaFrench]

am not a native speaker .... what does it mean in the recipe ..

seam side up

seam side down

thanks !

[BeagleMommy]

I hope someone can explain this better than I can.

The seam is the line formed as the dough is being shaped.
A seam generally is where two things are joined.
The recipe wants the seam to be on the bottom for the last rise and on top when it bakes.
Does that help?

I know I could show you, but explaining it is harder.
If your first language is German, I may be able to have a friend of mine translate better.
Why is something so simple so hard to explain?

[Hibou]

I've been making the no-knead bread for a couple of years now. It is our staple bread. Some things I've found:
-it's very forgiveable. If you're concerned about phytates, you can let it rise longer. I've left it for 2 days before baking (on the counter, not refrigerated) and it turned out great.
-Works fine with heritage grains. I use red fife. It won't rise as high, due to the lower gluten content of the heritage wheats, but the flavor is absolutely amazing, and the bread is much more like an ancient bread. I've tweaked the recipe a little. It's posted on my blog here.
-I never use towels. Rather, turn it out on a floured board, fold it over on itself a few times, then just roll it into the casserole dish when it's time to bake. Don't worry about whether the seam side is up or down- it will look beautiful anyway.
-To make with sourdough starter, just add a wee bit of starter (I use about a Tbsp.) Since it rises so long, a small amount of starter is all that's needed to ferment the entire loaf.

By the way, thanks lisamarie for the bulk-batch ideas. I'm trying to do more bulk baking these days, so this was very timely. I use the no knead recipe for things like pizza dough and breadsticks. Can't wait to try it for cinnamon buns.

[Gwendolyn's babies]

Oh I am so glad to see this post. i have used the "no knead" recipe since I read about it in "Mother Earth" magazine. It is so simple, I love it. I never worry about the seam thing though, it still turns out great. I tend to use less flour then mentioned in the recipe.

[Attached Mama]

How is this bread traditional? Doesn't it need to be soaked in something acidic - dairy based or lemon based in order to neutralize phytic acid? I'd love to make it, but am just not sure about if it's really going to be a TF...

[425lisamarie]

You can do the no kneed with a sourdough starter. I don't use the no kneed method anymore, but on very rare occasion when I'm super busy I may do it for a pizza crust or something.

[Attached Mama]

Originally Posted by 425lisamarie

You can do the no kneed with a sourdough starter. I don't use the no kneed method anymore, but on very rare occasion when I'm super busy I may do it for a pizza crust or something.

Directions?

[mbravebird]

Originally Posted by Attached Mama

How is this bread traditional? Doesn't it need to be soaked in something acidic - dairy based or lemon based in order to neutralize phytic acid? I'd love to make it, but am just not sure about if it's really going to be a TF...

I researched this at some point, and the answer is basically that the long soak gets rid of most of the phytic acid, but not as much as the sourdough would. Also, I add a splash of vinegar to my yeast water, to help the soak accomplish its mission. It's a compromise, but one that some of us can live with. Anecdotally, I've tested it on a friend's kid who gets constipated from non-soaked grains, and he does fine on this bread. So it is doing something significant to the phytic acid (and I wasn't using the splash of vinegar when he tested it).

Here's Hibou's instructions for making no-knead with sourdough, from a few posts back (thanks Hibou!):

Originally Posted by Hibou

-To make with sourdough starter, just add a wee bit of starter (I use about a Tbsp.) Since it rises so long, a small amount of starter is all that's needed to ferment the entire loaf.

[pandora665]

Originally Posted by mbravebird

I researched this at some point, and the answer is basically that the long soak gets rid of most of the phytic acid, but not as much as the sourdough would. Also, I add a splash of vinegar to my yeast water, to help the soak accomplish its mission. It's a compromise, but one that some of us can live with. Anecdotally, I've tested it on a friend's kid who gets constipated from non-soaked grains, and he does fine on this bread. So it is doing something significant to the phytic acid (and I wasn't using the splash of vinegar when he tested it).

Here's Hibou's instructions for making no-knead with sourdough, from a few posts back (thanks Hibou!):

I made the Mother Earth recipe with starter. I used 100% whole wheat bread flour. I used 1 1/2 cups starter and reduced the flour and water by 3/4 cup each. I'm pretty sure it would have worked with less starter, but that's what I had to use up. I let it sit around 18 hours, but it would have been ready from a gluten perspective at 12 hours (I figured extra soaking wouldn't hurt). I kneaded it with all purpose flour, to avoid adding phytates. I also ended up making it in a 2 quart Pyrex dish, b/c the bread didn't look big enough for my 6 quart pot. My daughter has been noshing on it with grassfed butter and raw honey ALL DAY! Yay! So, no knead bread TOTALLY works with a sourdough starter.

[katmann]

Originally Posted by Hibou

I've been making the no-knead bread for a couple of years now. It is our staple bread. Some things I've found:
-it's very forgiveable. If you're concerned about phytates, you can let it rise longer. I've left it for 2 days before baking (on the counter, not refrigerated) and it turned out great.
-Works fine with heritage grains. I use red fife. It won't rise as high, due to the lower gluten content of the heritage wheats, but the flavor is absolutely amazing, and the bread is much more like an ancient bread. I've tweaked the recipe a little. It's posted on my blog here.
-I never use towels. Rather, turn it out on a floured board, fold it over on itself a few times, then just roll it into the casserole dish when it's time to bake. Don't worry about whether the seam side is up or down- it will look beautiful anyway.
-To make with sourdough starter, just add a wee bit of starter (I use about a Tbsp.) Since it rises so long, a small amount of starter is all that's needed to ferment the entire loaf.

By the way, thanks lisamarie for the bulk-batch ideas. I'm trying to do more bulk baking these days, so this was very timely. I use the no knead recipe for things like pizza dough and breadsticks. Can't wait to try it for cinnamon buns.

That bread looks beautiful. Can't wait to try the recipe!

[Hibou]

We've found anecdotal evidence with our family too. Some of our relatives who have trouble digesting bread/grains can eat my no-knead with no problems, whether it's sourdough or regular yeasted.

[425lisamarie]

Originally Posted by Attached Mama

Directions?

The basic "recipe" I use is:

16 ounces flour, whatever combo, I use premium high gluten unbleached white and fresh wheat
1.5 tsp salt
1.5 cup water
1/4 cup starter

It should be the consistency as the basic no kneed types, sticky but not overly wet so depending on your starter you may need a little less/more water. It's so versatile, but that's the basic. When I want to make a "stuffed" type loaf I use a no kneed method, like cranberries and walnuts are so yummy. Or I've made sausage/cheese bread. It's good because the toppings don't get all mushed up by kneeding

[katmann]

Anyone put other ingredients in? I like to make bread with oats, flax seeds, sunflower seeds and other stuff to give it texture. Can you do this with no knead recipes? Would you do it before you let it rise?

[425lisamarie]

Originally Posted by katmann

Anyone put other ingredients in? I like to make bread with oats, flax seeds, sunflower seeds and other stuff to give it texture. Can you do this with no knead recipes? Would you do it before you let it rise?

I do see my above post. You will want to add them in with everything else before rising.

[Hibou]

Originally Posted by katmann

Anyone put other ingredients in? I like to make bread with oats, flax seeds, sunflower seeds and other stuff to give it texture. Can you do this with no knead recipes? Would you do it before you let it rise?

I've used a variety of flour mixes, from kamut to wild rice. I've found the recipe to be very adaptable, so I'd just go ahead and try it. I would add them when you are mixing the dough to begin with. I love the idea of using sunflower seeds. I'll have to try that.

I mixed a huge batch of dough yesterday (18c. of flour), using half regular organic whole wheat and half red fife heritage wheat. I baked the first loaf this morning, and it came out very nice. I'll put the rest of the dough in the cold room to use as needed. If this works out well, it could be a real time saver for me. It only took about 15 minutes or so to mix the whole batch, with the help of my 4 y.o. ds. We just did it in batches of 6 c. at a time, and dumped them all together in a large food-grade container.

[ChaoticMum]

My first batch is in the oven right now !

[greenmamapagan]

We love this bread here too. DH makes it with sourdough starter :