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Revalation about no-knead bread
Oct. 12th, 2010 03:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
meghancI recently accidentally left some no-knead bread (standard recipe--4c flour, 2c water, salt, yeast, bit of sugar) standing for about 48 hours (about around 65F) instead of the suggested 12-18. I figured that I'd bake it anyhow, because if it sucked, I'd only lost a couple cups of flour, and if it was okay, I'd still have bread, even if it wasn't as good.
Turns out that it wasn't as good--it was way better. From now on, all my no-knead bread will be done like this. The interior of the bread has more holes, and the overall texture is fantastic. If you're a no-knead fan, I strongly suggest giving this a try. I've also been baking the bread significantly longer than called for--I do it on a cookie tray, not a dutch oven, and am leaving it for nearly an hour and coming out with gorgeous, golden bread. It's harder to cut, but has a better flavor.
After this, I left it rise for three days, which gave a much flatter bread, almost like focaccia, with a *very* holey interior and a slightly tangy, sourdough-esque taste. My family is split on this--my partner and I really like it; our daughter, not so much. I'm hoping to experiment further, as I'd like to find the sweet spot of having a rounded loaf with a very irregular, holey interior.
Has anyone else tried this? What've you been doing?
Turns out that it wasn't as good--it was way better. From now on, all my no-knead bread will be done like this. The interior of the bread has more holes, and the overall texture is fantastic. If you're a no-knead fan, I strongly suggest giving this a try. I've also been baking the bread significantly longer than called for--I do it on a cookie tray, not a dutch oven, and am leaving it for nearly an hour and coming out with gorgeous, golden bread. It's harder to cut, but has a better flavor.
After this, I left it rise for three days, which gave a much flatter bread, almost like focaccia, with a *very* holey interior and a slightly tangy, sourdough-esque taste. My family is split on this--my partner and I really like it; our daughter, not so much. I'm hoping to experiment further, as I'd like to find the sweet spot of having a rounded loaf with a very irregular, holey interior.
Has anyone else tried this? What've you been doing?
