Question on 5-minute no knead bread recipes, and soaking "qualifications" - Mothering Forums

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#1 of 4 Old 01-21-2011, 01:03 PM - Thread Starter
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I *think* I remember reading that some people here do no-knead breads.


3 Questions for you on the subject:


Do no-knead breads (such as the book Artisan Bread in 5-Minutes a Day...which I love by the way) count as soaking?  Because you don't use any acidic medium in the water (such as whey or vinegar).


Also, the first loaf only soaks for a few hours, so it doesn't count right?  Only any future loaves from the wet dough that is 24+ hours old, correct?


But is it okay that it is in the fridge, not out on the counter-top where it is slightly warm?


Thanks for helping!

Amy ~ SAHM to DS (9) DD (5) and DS (2) And  expecting a  stork-girl.gif  late May 2012!

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#2 of 4 Old 01-21-2011, 06:13 PM
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Thanks for posting this question--I have been wondering the same thing. I want to try the no knead artisan bread recipes out there, but am not sure they are really fermented "enough".  Along those same lines, I did just find a recipe in Laurel's Kitchen Bread Book that is half fermented--you soak half of the flour overnight with yogurt and mix it with the yeast and the rest of the flour the next morning and let it rise 3 more times. It was REALLY good, and I feel like and OK compromise bread for now until I figure out the no knead bread thing or make real sourdough.

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#3 of 4 Old 01-21-2011, 08:31 PM
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subbing... I want to start making the 5-minute a day bread, or the artisanal bread.

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#4 of 4 Old 01-26-2011, 01:07 PM
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I'm new to the whole TF thing, but I am exciting about the Artisan Bread concept because I might actually make bread instead of relying on bought stuff. Might be a bridge for us to more intensive things like sourdough.


I'm also not 100 percent sold on soaking (as opposed to sourdoughs) so that's my disclaimer. Seems like a little bit of "aging" is better than nothing, right?

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