No Knead Bread - Variations?
- kiwijen Nov 12, 2006 01:47 PM
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...
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.
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.
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.
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.