Playing with no-knead bread

[csziggy]

I started with the recipe in this video:

3 1/2 cups all purpose flour
2 tsp salt
1/2 tsp yeast
14 ounces cool water

But adapted it for my longer bread pans. I did a volume estimation for the 8 1/2" x 4 1/2" loaf pans versus 9" x 5" versus my 11 1/2" x 5" pans. 9" x 5" are 20% bigger than the ones used in the video; 11 1/2" x 5" are 50% larger. Since I wanted to make a whole wheat version, I increased the recipe by 50% and got this for my recipe:

3 1/2 cups bread flour
1 3/4 cups whole wheat flour
3 tsp salt
3/4 tsp yeast
21 ounces (2 2/3 cups) cool water

The first I made the bread, I thought the dough was too dry and added more water - which was a mistake. The dough was too wet and the bread came out very dense but with a nice chewiness and very good structure, but so damp it won't toast at all. So I am trying again today. I used only the amount of water I'd computed and the dough is about the texture of that in the video.

Unfortunately, three and a half hours after I began the first rise, it has nearly doubled. I'd planned to bake the bread in the morning but I'm afraid that it will overflow the bowl by then!

I suppose it would be OK to punch it down before I go to bed tonight and let it rise again overnight if it looks too big at bedtime?

[oregonjen]

1. Just made some today! Different recipe, though.

From Bob’s Red Mill and it uses a Dutch oven. So wonderful to bake bread with little effort!

https://www.bobsredmill.com/recipes/how-to-make/no-knead-artisan-bread/

[csziggy]

2. I've looked at no-knead recipes for years but didn't want "artisan" shaped

I need bread for sandwiches and toast (that can fit in my two lice toaster) so Dutch oven shaped won't work in my house. So when I found this guy's video, I decided to go with it.

He has another video where he uses two bread pans to make a Poor Man's Dutch Oven by clipping two bread pans together and baking - but my long bread pans don't have an edge to use for clipping together.

I was actually pretty impressed with the gluten development in my first attempt so I am excited to see what happens with the correct amount of water.

[Major Nikon]

4. The reason for using a Dutch oven is to increase the humidity during the first part of the bake

This aids in crust development. If you are making sandwich bread in a loaf pan it’s not as important. Professional bread ovens have steam injectors. You can somewhat duplicate this by pouring boiling water into a cookie sheet placed on another rack. Use as much water as it takes to completely evaporate about halfway or perhaps a little more into the bake.

[Major Nikon]

3. In my experience, about three times the volume is the most you get

It’s possible to get more depending on what flour you use. At some point the gluten just can’t support anymore development.

If you want to slow down the fermentation stage you can either use less yeast or ferment in a cooler place.

As always I recommend measuring your flour by weight, not volume. It just makes your life a whole lot easier. If you work in baker’s percentages, it also makes scaling your recipes up and down a snap and no more worries with having to add more water or flour after the mix to compensate for measuring errors.

Sandwich bread usually has a hydration level of around 60%. This means the weight of your liquid ingredients will be 60% of the weight of your flour.

So let’s say the weight of your flour is 1000g so your liquid ingredients will be 600g. If you feel the hydration is too wet or dry, adjust your hydration level accordingly. Once you have it figured out, use the same percentage and it will be perfect every single time. That’s how professional bakers do it.

If you do use 60% hydration, you may need to bloom your yeast prior to adding it even if you are using instant yeast. Instant yeast works best at hydration levels around 70% or above.

[csziggy]

7. It looks like the fermentation is slowing down

I realized that I left the bowl on the counter in front of the window so it was probably warmer than the rest of the kitchen (which is about 75 F). Now that the sun is down, it has slowed down a lot and has about doubled. I think it will be good for tomorrow morning.

Oh, I know all the recommendations about weighing the ingredients. I'm just lazy about it, even though I do have a kitchen scale. I sort of like the slight shifts in texture and flavor from one bake to the next - same in pretty much all my cooking. That's why I will never be a great baker since I am not consistent.

The guy whose videos I am using uses the "scoop and shake" method, which sort of fluffs the flour. I've made bread for almost forty years without weighing or even carefully measuring. If the dough feels right, I go with it. The wet dough felt good, just soft, so I was not surprised with the way it turned out.

Thanks for the suggestions!

[mucifer]

5. I made his multigrain bread and it came out really good

The dough I made was a bit wetter than it looked in his video. But, it still came out good. I do think the flavor misses a little bit by not having any sugar. But, it's so damn easy.

[csziggy]

6. Yes, I watched that - I might make that one

But I don't keep sesame seeds or flaxseed in my pantry. For my multigrain bread, I've used Bob's Red Mill 7 or 10 grain cereal mix (whichever I can find at the store) and old fashioned oats. While he didn't want his oats to absorb water, I like the cereal grains to be softer, so usually I heat it with some water in the microwave, let it cool a bit, then mix it in.

I do the same for my oatmeal muffins, heat the oatmeal with the milk for the recipe, let it soak a bit, then mix everything up. It makes a softer, chewier muffin.

If I want to add some sweetness, I will use honey. For my old bread recipe, I use 1/4 cup tupelo honey for a long loaf.

[mucifer]

8. I'm afraid adding sugar or maple syrup would mess with the chemistry of the no knead

[csziggy]

9. It could make the yeast grow fast at the beginning, if it does anything

His no-knead cinnamon rolls adds sugar, eggs, and whole milk and come out - but the milk slows the rise and he gives it a minimum of 12 hours rise.

[Cracklin Charlie]

10. My daughter made ciabatta rolls today.

I slice them to make pizza.

They were delicious.

[csziggy]

11. That sounds like a good plan!

I've never tried flat breads. Maybe I'll play with them next.