Artisan Breads & No Knead Ideas

Smokey · Post by **Smokey** » Thu May 01, 2014 9:58 pm

Me too, Thanks ChrisG for the link.
Clapek, That's how my sour dough efforts come out. Great hot and fresh but cooks up well when day old as UG suggested.
Toads in the hole

Buccaneer · Post by **Buccaneer** » Fri May 02, 2014 9:12 am

Ciapek wrote:Bucc....I was intrigued, and had a crack at it yesterday.
Into the bowl went,
Flour, salt, dried yeast and water... I won't mention proportions as yet, as I'm experimenting.
So, wet dough, stirred it through, and left it covered for about 16 hours, got back from work and folded it through, into a bread tin, aluminium foil on top, into the Akorn for 30 min covered, 20 min uncovered.....
Akorn at 250C as I was getting it ready for a Pizza run.

Results.....
Initial 30min was all good, took the foil off the baking tin, burst of steam followed through, bread was rising well.
Got distracted by my daughter, and the 20 min uncovered was way too hot and I slightly burned the loaf.....

Verdict,
Well developed and risen bread, the flavour however is not winning me over......a little too doughy and heavy.
I think it needs a little sugar and vitamin C for my liking.
I'll work on it and report.

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I recommend rather than messing with absorbic acid, try it as it is.
Be patient and let it sit out for 24 hours, then give it a few days in the fridge.
For me, even tho the loaf comes out great especially for toast in a few days, the deeper flavours present later, 4 or 5 days in.
Really looking forward to you guys giving your opinions on this!

Buccaneer · Post by **Buccaneer** » Fri May 02, 2014 9:23 am

chrisg wrote:As noted in the originating thread definitely trying this, a few thoughts:

The amount of salt isn't really that small, it's about what I use, in my mind salt is mainly there for flavor

I always slash bread before the rise, just habit I guess but especially on French loaves gives a great result

I'd exercise some caution about not having a clean bowl, only because yeast is delicate stuff, if there did happen to be any adverse contamination it could well kill the yeast

Cheers

Thanks Chris, I will alter the practice of using the last dough remnants immediately.
I imagined I may be getting a starter adding flavour.

laxation · Post by **laxation** » Fri May 02, 2014 11:04 am

Any sort of plain flour work for this?
I'm keen to give it a shot!

chrisg · Post by **chrisg** » Fri May 02, 2014 11:40 am

Contamination can do some odd things with bread Bucc, like still getting the raise but a horrible sour taste, other times the dough just doesn't raise. Had both when teaching the school kids

It does depend a little on what yeast you are using, fresh is more prone.

I'd imagine with the no-knead method that good strong bread making flour would be even more important lax, if that was what you were meaning, certainly for the Burger buns it is required. Bucc is running point on that though

Cheers

Buccaneer · Post by **Buccaneer** » Fri May 02, 2014 11:55 am

laxation wrote:Any sort of plain flour work for this?
I'm keen to give it a shot!

I just buy flour that has 11% protein, use that as my benchmark.

Ciapek · Post by **Ciapek** » Fri May 02, 2014 6:40 pm

This is the flour that I use for all my breads, sometimes I think it's too strong, but it's my go to flour and it's easily available from Woolies....
Comes in at 12.5% protein.

Great for Pizza Bases!

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chrisg · Post by **chrisg** » Fri May 02, 2014 7:03 pm

Hmm,

I'd imagine it is good for pizzas, but I haven't tried using it in ages for bread, dunno, maybe it is the protein but it was not an easy flour to bake with.

The Lauke does seem better but I get my flour mostly from more dedicated baker supply shops. Funnily enough they are usually very well priced, once you find them

Cheers

Ciapek · Post by **Ciapek** » Fri May 02, 2014 7:22 pm

Chris I'm more than open for suggestions, and alternatives.....give me some brand names or suggestions to try and experiment with !
I don't judge nor do I come with prejudice, I'm all for evolution!
Cheers mate...

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chrisg · Post by **chrisg** » Fri May 02, 2014 9:10 pm

Me either mate, all about learning.

I'm not really very big on brands, especially with flour, really if you hunt down a good bakery supply place, usually they mostly sell bread making machines and other hardware to get people back to buy ingredients, then you'll have a multitude of flours to choose from.

I THINK I've found myself a new one, having moved house last year have only just really started looking seriously, shopping trip this weekend

Cheers

Card Shark · Post by **Card Shark** » Sun May 04, 2014 11:20 pm

Yawn... somebody please bake something and post a pic.

Nath · Post by **Nath** » Sun May 04, 2014 11:32 pm

:D

Nath

greeny03 · Post by **greeny03** » Mon May 05, 2014 6:19 am

Have to give this a try me thinks!

Ciapek · Post by **Ciapek** » Mon May 05, 2014 5:46 pm

Card Shark wrote:Yawn... somebody please bake something and post a pic.

He he he....I like it.

Did some experimenting with this no knead theory.

Not dwelling on the recipe here were my two runs.

Basic ingredients

Plain Bakers Flour
Buckwheat Flour
Salt
Honey
Water
Bread improver
Dried yeast.

First attempt, at 24 hrs rest, then bake 30 min covered 15 min uncovered.
Not too bad at all.......perfect little bread for Smoked Salmon and robust condiments...

Second attempt, same ingredients, at 48 hrs rest, straight in the bin............
The yeast went out of control with the feed of honey, this thing turned into a vat of wine. One more day and I could have distiller it into Buckwheat Vodka.

Live and Learn........

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chrisg · Post by **chrisg** » Mon May 05, 2014 8:15 pm

Honey and yeast do kinda get it on

I wont be able to do a trial until the weekend CS, been setting up a new business since October and it suddenly decided to prove

Cheers

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