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No Knead Bread - Variations?

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OK, our first loaf was out last night--disappeared very quickly!

Now we're considering some variations, and we're looking for advice and ideas.

We're trying a "sourdough" by adding 1/4 cup yogurt to replace 1/4 cup water. We'll let you know the results tomorrow.

Any experienced bread bakers know how to make larger loaves of the same recipe? I know I shouldn't just double everything. But a 1.5lb loaf just wasn't enough... Right now we've simply got two bowls sitting side by side.

We considered just smooshing them together at the fold step, but there's got to be an easier way...

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  1. I think the 1.5 lber is sized to fit easily in the pot without taking on too much of the pot's form, and also to keep the crust-to-interior balance.

    1. I cut off 1/4 of the dough and shaped it like a foccacia. I put olive oil on the top and baked until it was crisp on top. It was very good.

      1. I made pizza, just tomato, cheese and fresh basil, yummy. I think I need to alter the recipe or perhaps use a starter instead of dry yeast, though. I have been working on perfecting my pizza dough for awhile, this dough is a departure and good, but I may have to blend certain aspects of each dough together.

        1. I made the no knead bread using 3 tablespoons plain yogurt to replace 3 T. of the water. My family loved it! Beautiful crisp crust, chewy, slightly sour flavor. It doesn't have as large holes inside as the original recipe but works better for sandwiches. I thought it was much better flavor than the original recipe which I think needs more salt. I also made it with 4 T. yogurt and the sour flavor was more pronounced, and the crust and texture were the same.

          1. can I have the recipe for no knead bread please--sounds yummy

            1. The recipe can be found here:
              http://www.nytimes.com/2006/11/08/din...

              I have made it a few times - with good results. I did need to cook it with the cover off the full 30 minutes (recipe said 15 - 30) - and it could have staid in another 10.

              Now I'm looking for variations.

              1 Reply
              1. re: Daddo

                I have made it with 1/3 whole wheat - excellent - and with 50% whole wheat and chocolate chips and walnuts, and I really like it. It does not have the airy crumb that you can achieve with the 100% AP white flour, but it's very satisfying. If you want to see a photo and read all about it you can go to this ridiculously long address http://web.mac.com/stone0579/iWeb/pia...
                or you can go to www.stoneafterstone.com and click on the "blog" photo.
                I also posted this comment in the "how much flour for whole wheat" thread, because I had first mentioned that I would update this variation there.

              2. I just made two loaves, one with the King Arthur Pain de Campagne addition and another with the KA Heidelburg Rye additive. Both of these worked great, in particular the Pain de Campagne which made a real Pain de Campagne or Pain de Siegle style loaf -- dark, chewey and rich.

                I was not sure about the PDC additive. The directions have you making a "sponge" and adding that to regular flour and kneading, etc. But it called for the sponge to sit for 18 hours until bubbly and then kneaded with more flour. It sounded a lot like our new favorite recipe, so I just added a 1/4 teaspoon to the regular recipe. Viola, true Pain de Campagne. A must try. Use the King Arthur Sir Lancelot High Gluton Flour for added chewiness.

                http://www.amazon.com/LA-2-Pain-de-Ca...

                1. I made my first loaf with 1/2 cup whole wheat flour and 1/2 cup toasted ground oats in place of one cup of the AP flour. I put wheat germ in it (1/3 cup) and added 2 Tbsp. yogurt as someone recommended above. I put nearly two teaspoons of salt in it and that was the only thing I didn't like: it was too salty (and I'm usually the one salting everything more than anyone else at the table). My sweetie didn't like the wheat germ in it; I thought it tasted good. I am baking a loaf of plain ap according to the original recipe tonight, in my lovely new dutch oven (that $40 one from Target works beautifully).

                  1. I agree that 1.5 lb loaf istn't enough quantity.

                    I added about 3 Tbsp of yogurt and 2 Tbsp of caraway seeds - it gave a nice flavour. I baked it in my IKEA 365+ pasta pot - turned out just perfect. Next I will try using sourdough culture instead of the yeast - will let you know how it turns out.

                    2 Replies
                    1. re: parna70

                      I''ve recently been making it with 1/2 cup whole wheat and 1/2 cup rye flour in addition to the usual white flour. It gives a more dense, less risen (not as high) loaf with great taste. I have also made it with great success using 1/4 cup of each of the other flours.

                      1. re: parna70

                        I doubled it just last night (pretty much everything exactly doubled) as my dutch oven is 12 qts (!!) and w/the original proportions it was SUPER flat b/c of spreading. It came out perfect!

                      2. I love that recipe! I haven't tried to double it yet, but I've tried a few variations. Once, I mixed in some chopped walnuts (tasted fine, but left some purple streaks in the bread). A couple of other times, I folded in some black pepper and finely cubed parmesan just before the second rise. This version is very tasty, but the cheese can stick to the pot and make the loaf hard to get out without tearing. (I'm thinking of putting a piece of parchment at the bottom of the pot the next time I bake this one.)

                        1. I've been making the No-Knead recipe in a loaf pan with a covering of tin foil. I preheat the loaf pan the same as I would a pot, spray lightly with Pam and the bake the same times as the recipe. The bread comes out with much less of that wonderful crust but the shape is more useful for sandwiches and toast. I like a %50 white %50 whole wheat mix.

                          1. I have doubled the recipe and allowed it to rise overnight, then I split for two loaves before the final rise. I also leave it to rise in lightly oiled cake pans, then I flip it into my Corningware casserole. So far it has allways turned out great.
                            I have also replaced the water with coconut milk. It was great, more of a cake texture than bread, but nice for breakfast. I just left it to rise in the fridge for 48 hours instead of on the counter ( I wasn't to sure if the coconut milk would turn on me if I left it at room temp.)
                            I am now going to try using this dough for english muffins. I will let you know if I have any luck.