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?
Bread and butter with my Supper
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.
