Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: Smokin Don on January 22, 2014, 01:44:17 AM
-
Jan 21 2014
I was not going to post this but thought some of you bread makers might like to try it with a little better success than I had. I found the recipe on food52.com by Carey Nershi. She had a photo of the finished bread. It looked good and she used half bread flour and half all-purpose flour. She said it was also good as buttered bread.
I decided to make it up Monday and bake it Tuesday to have with my leftover S.C. bog. The process did not go as the recipe; she said to make a shaggy dough. It did look shaggy but thought there was too much flour not mixed in. She also has a blog so looked there thinking she might have a photo of what shaggy dough is supposed to look like but she did not. The first rise was for 5 hours. After 4 hours it had not doubled and still looked the shaggy mess I had begun with.
I did some hand mixing and got the flour mostly incorporated and after another 4 hours it looked almost doubled so it went in the fridge until today.
I divided it in half; wrapped one in plastic wrap and back in the fridge. It still seemed way to dry so I worked it and added in some olive oil. It was looking better so I flattened it out and folded over twice; it went into a loaf pan to rise for an hour. After an hour it was not doubled in size so I helped it by heating the oven to 120 deg. turning it off and the bread went in. In 45 min. it looked almost double so took it out and heated the oven to 450 deg.
I cut a slit down the middle and buttered it then in the oven. I would have some edible bread or a brick! I checked it at 30 minutes and it was plenty brown and up to 190 deg. IT. It did look pretty and it set for 2 hours before slicing for supper.
I made some Southern style gravy from a Pioneer brand mix for over my bog and heated up the bog. I sliced the bread and the texture looked decent. It went well with the bog.
I think I will do the other half as a round loaf and if I do try this again I will definitely cut the flour back to 6 cups instead of 6 ½.
It is -3 deg. as I post this and no relief until Sat. when it’s supposed to get to 28 deg.! A good time to stay and cook inside!
Shaggy dough?
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1200936_zps554cb6e6.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1200937_zps7f299729.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1210938_zps6dcd6ed5.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1210939_zpse58e8938.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1210940_zpsb23dec9d.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1210942_zps749f3939.jpg)
Bread and butter with my Supper
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1210944_zps20f5cd9b.jpg)
Smokin Don
Recipe:
No Knead sandwich bread by Carey Nershi
Makes 2 loaves
• 3 1/4cups bread flour (433 grams)
• 3 1/4cups all-purpose flour (433 grams)
• 2teaspoons instant or active dry yeast (8 grams)
• 1 1/2tablespoon kosher salt (14 grams)
• 3cups water (709 grams)
1. Combine flours, yeast, and salt in a large bowl. Add water and stir together with a wooden spoon to form a shaggy dough. Cover with plastic wrap or a tea towel and let proof at room temperature for around 5 hours. At this point the dough can be used immediately, or covered with plastic wrap and kept in the fridge for up to two weeks.
2. On baking day, remove half of the dough from the bowl and return the remainder to the fridge. Turn the dough out on a floured surface and lightly knead 3–4 times. Shape dough into a rectangle approximately 8 in. x 12 in. Fold one third of the dough into the center, followed by the other third.
3. Place seam side-down in a buttered loaf pan. Cover and let rise for approximately 1 hour, or until the dough has doubled in size.
4. Preheat your oven to 450°. Dust the top of the dough with a little flour and score with a serrated knife. Bake for 30–35 minutes, or until the top of the loaf has just begun to brown. Let cool for at least an hour before slicing.
-
Looks pretty darn good to me.
-
Don that is a good recipe but you should add a tsp sugar to the water to bloom your yeast then add the salt to your flour. Salt retards the growth of your yeast, sugar enhances it. Also check the expiration date on your yeast. I buy yeast in bulk so I always check the date. Other than that..it looks fine..looks like a dense bread. I'm sure it smelled terrific too..love the smell of fresh bread baking. Good job as usual.
They have a ton of no knead breads out now but they are real soupy and sticky. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
Bread looks good to me too Don!
-
Looks good to me too, Don. I agree with what Pam said. Also sometimes you come across flour that needs a bit more water than recipe calls for, maybe it's been in a warehouse too long. I've never made a no-knead recipe so that's all I can say but your loaf sure looks good!
-
Bread looks good Don!
I think I will stick to making pizza dough ;)
-
Great post Don, and good timing! I've been experimenting with no-knead dough recipes lately.
Was it a harder crust or a softer crust?
-
Bookmarked! Thanks, looks really good
-
That looks like some good bread Don! -22 Celcius here this morning.. good excuse for me to try make some
-
Pam I just mixed the flour and salt, made a well added the yeast, was a good date, the added luke warm water to mix. It was a denser bread as was supposed to be. It had a nice crisp crust TH. Don
-
With everyone else, looks good from here ;D
-
Pam I just mixed the flour and salt, made a well added the yeast, was a good date, the added luke warm water to mix. It was a denser bread as was supposed to be. It had a nice crisp crust TH. Don
Don..ya did good..not a lot of humidity that day either. All breads are different, just gotta experiment with them. I use the Artisian Breads in 5 Minutes a Day cookbook. You make up a batch and it keeps for over 2 weeks..Just pull out a grapefruit size batch and let it rise in whatever shape you want, then cook. It makes like 4 loaves of bread. You have to let the 1st batch sit then it's time to make bread. It's real loose like the no knead breads too. Very sticky but just oil your hands first. Nice breads and they make all kinds of breads. .☆´¯`•.¸¸. ི♥ྀ.
-
I'd eat a loaf of that bread!!!
Pam I just mixed the flour and salt, made a well added the yeast, was a good date, the added luke warm water to mix. It was a denser bread as was supposed to be. It had a nice crisp crust TH. Don
Don..ya did good..not a lot of humidity that day either. All breads are different, just gotta experiment with them. I use the Artisian Breads in 5 Minutes a Day cookbook. You make up a batch and it keeps for over 2 weeks..Just pull out a grapefruit size batch and let it rise in whatever shape you want, then cook. It makes like 4 loaves of bread. You have to let the 1st batch sit then it's time to make bread. It's real loose like the no knead breads too. Very sticky but just oil your hands first. Nice breads and they make all kinds of breads. .☆´¯`•.¸¸. ི♥ྀ.
That's good to hear about the bread from the book, I got a copy for Christmas but haven't gotten into it yet. Still to busy reading the Kutas sausage book I also got.
-
Don,
If this recipe for a "no knead bread" is anywhere close to the success of your Amish Cinnamon Bread recipe, I'm in! I have now made four loaves of the Amish Cinnamon Bread. Tee is going crazy over it! Sending me pictures of the bread with apple butter and thick sliced bacon on it.
Art
-
Don,
If this recipe for a "no knead bread" is anywhere close to the success of your Amish Cinnamon Bread recipe, I'm in! I have now made four loaves of the Amish Cinnamon Bread. Tee is going crazy over it! Sending me pictures of the bread with apple butter and thick sliced bacon on it.
Art
Tee I hope you are wearing stretch pants!!!
Pam now why did you mention the cook book? ;D I just had to go to Amazon and order their new one and they just knew when they showed me the Danish dough hook I would have to have it too! ::) They know how to sucker me in! Don
-
Don,
If this recipe for a "no knead bread" is anywhere close to the success of your Amish Cinnamon Bread recipe, I'm in! I have now made four loaves of the Amish Cinnamon Bread. Tee is going crazy over it! Sending me pictures of the bread with apple butter and thick sliced bacon on it.
Art
Tee I hope you are wearing stretch pants!!!
Pam now why did you mention the cook book? ;D I just had to go to Amazon and order their new one and they just knew when they showed me the Danish dough hook I would have to have it too! ::) They know how to sucker me in! Don
Danish dough hook? What are you using it on? I have a KitchenAid or I just throw it in the breadmaker. Let it mix and knead, take it out and let it rises, and then put it in whatever shape I want. This is a really good book tho. Make 1st batch and let it sit overnight then anytime your ready after that 1st rise. Grab a handful and go for it. Your gonna need a quart container with a lid..not a tight lid tho. Sorry about mentioning the book..lol. Is this the dough hooks your talking about?
Pam .☆´¯`•.¸¸. ི♥ྀ.
[attachment deleted by admin]
-
Looks like a fantastic crust, Don!
-
look like a very tasty bread .
thanks Don
-
Pam what are you kneading the dough for in a mixer, this is suppose to be no knead! ;D The Danish dough hook is a hand mixer; don't need a $300 mixer, besides no room to store! Don
-
Pam what are you kneading the dough for in a mixer, this is suppose to be no knead! ;D The Danish dough hook is a hand mixer; don't need a $300 mixer, besides no room to store! Don
Don..I have both..sometimes let the machine do it, or mix by hand or throw it in the bread machine. It all works. You have to mix, rise, then bake. Very easy, easier than you think. you will find that out if you continue making bread. Enjoy the book, I know you will. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
Never been much at baking bread, but I think I will try this.....thanks