I know there are several variations of no knead bread out there. I've been using Jim Lahey's recipe and so far I've been pleased with the results.
http://www.sullivanstreetbakery.com/recipes
http://www.sullivanstreetbakery.com/recipes
Hmmmm ... I'm always looking for an excuse to bake some bread ... THANKS!!
I used these folks' technique for a while, but the container of dough just took up too much room in my fridge. Besides, with it just being GC and me, that's a LOT of bread to bake in a week ... I'm already fighting a losing battle with the scales in the bathroom ... I didn't need anymore help from a bunch of loaves of bread sitting around screaming to be nibbled on ...
http://www.artisanbreadinfive.com/
I used these folks' technique for a while, but the container of dough just took up too much room in my fridge. Besides, with it just being GC and me, that's a LOT of bread to bake in a week ... I'm already fighting a losing battle with the scales in the bathroom ... I didn't need anymore help from a bunch of loaves of bread sitting around screaming to be nibbled on ...
http://www.artisanbreadinfive.com/
I was going to try the artisanbreadin5 until I found Jim Sullivan's recipe. This recipe, http://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html, is almost a combination of the two methods by adding a 3-5 day cold fermentation to Jim's No Knead recipe. Its kind of nice knowing that if your plans change you can always toss the dough in the fridge until you are ready to bake.
There are a lot if ways to skin this cat.
Gluten development occurs:
1. During machine mixing, but - too much mixing will over-oxidize the dough and turn out bad bread.
2. Hand mixing. Lots of work but fun and sensual. You really feel what you're making.
3. Rest times. Called an "autolyse, " resting the dough after bringing the ingredients together actually develops gluten.
4. Fold-down. Most doughs should get at least 1 fold-down. If you mix less, fold down more, but let some fermentation occur between folds.
Also, I highly recommend preferments. I don't make any breads without them. My favorites are old dough from a previous batch, liquid levain, levain with whole wheat, sourdough, and rye sour.
Gluten development occurs:
1. During machine mixing, but - too much mixing will over-oxidize the dough and turn out bad bread.
2. Hand mixing. Lots of work but fun and sensual. You really feel what you're making.
3. Rest times. Called an "autolyse, " resting the dough after bringing the ingredients together actually develops gluten.
4. Fold-down. Most doughs should get at least 1 fold-down. If you mix less, fold down more, but let some fermentation occur between folds.
Also, I highly recommend preferments. I don't make any breads without them. My favorites are old dough from a previous batch, liquid levain, levain with whole wheat, sourdough, and rye sour.
