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Another No-Knead Bread Recipe

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The NY Times had another recipe for no-knead bread on Wednesday, which I just made yesterday. Based on the first attempt, I'd say I like the end product even better than the Lahey recipe, primarily because the crumb is less wet and the crust is not quite as hard. It doesn't take as long, 2 to 4 hours for the initial rise, but does use a lot more yeast. I made a small loaf and saved 2/3 of the dough in the fridge for later use.

http://www.nytimes.com/2007/11/21/din...

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  1. I made that bread an hour after I read about it! Surprisingly easy, and not bad, considering no effort. My dough took about five and a half cups of flour. I decided to bake it like the no-knead, in the hot pot at 450, since the baking temps were the same. I had one big crusty loaf, not as many holes as the NK, but still chewy . Next time I'll bake some and put the rest in the fridge.

    4 Replies
    1. re: knitterbetty

      Do you understand why they instruct you to put a broiler pan on the floor of the stove? I have an electric stove and, even though the coils are not exposed, I am wary of doing this. I think I'm also going to try it in the pot like BitLay Bread.

      1. re: oakjoan

        In the book (not the Times article from last week), they tell you to put the broiler tray on any shelf that won't interfere with rising bread. It doesn't seem to matter whether it's above or below the bread as it bakes.

        1. re: ctanner

          Okay, but I still don't understand what purpose it serves.

          1. re: oakjoan

            Oops. Just noticed that my printer didn't print the entire recipe. I now know why the broiler pan goes in the oven. Duh.

    2. I made a batch yesterday to use for turkey sandwiches - let it rise for about 4 hours, then turned it out, divided it, and baked half in a loaf pan with just a cake pan of water on a rack below the bread.

      We didn't get into it until today, but it's quite tasty - reminds me of a cross between sourdough and Trader Joe's English muffin bread.

      The other half is in my fridge and has risen a lot - nearly overflowing the bowl. It'll be interesting to see if it survives until I can bake it on Wednesday.

      1. Hi, this sounds so easy and good. To those who made it, how did you measure the flour -- spoon into cup and level off, or dip and sweep? I hate it when recipes don't specify.

        6 Replies
        1. re: bakergal

          I just dipped and swept . But, I couldn't put more than around five and a half cups into the water, it just wouldn't take more. I would rather have weighed it.

          1. re: knitterbetty

            Thanks. I like weighing flour, too. Maybe I'll try King Arthur flour's 4.25 oz per cup conversion and see what happens.

            1. re: bakergal

              I usually dip and sweep, but I thought the usual weight conversion for all-purpose flour was 5.0 oz per cup? The recipe from "Artisan Bread in Five Minutes a Day" calls for AP flour, not bread flour.

              1. re: ctanner

                Gee - I usually use 4.5 oz per cup of King Arthur flour. 5 is too stiff, 4 is too soft, 4.25 sounds like Cook's Illustrated's penchant for 3/17 of a tsp type measurement!

          2. re: bakergal

            I ended up using 15 ounces for a half recipe. I baked one loaf the first day, and it wasn't the best bread in the world, but perfectly fine for panini. However, the bottom of the loaf didn't brown very much. Three days later I baked the other loaf. I let it rise in a brotform, thinking that might make a difference. No difference, but it looked gorgeous! I baked it quite a bit longer, and the crust was nice and crunchy, with a moist interior, but the bottom was still pale. I liked the flavor of the 3-day bread much better. Nice to have in the fridge to bake on a whim. And it would be a good way to get kids interested in baking.

            1. re: bakergal

              I agree with you, bakergal. I like the flavor of the original bread more. I make mine with half a cup of steel cut oats, cup of rye and the rest all purpose white. It's awesome. I wonder how the beer bread made with baking powder compares with the newest yeast bread, since both are recipes for making bread when you need a loaf the same day!

          3. I made a loaf immediately after reading these posts, but I cut the recipe down: 3 cups flour, 3/4T salt, 1T yeast, 1 1/2 cups water. Started at 4pm and had a nice loaf by 7:30 to eat with my soup. Cooked it in the pot like the no-knead.

            I like the idea of making a lot and keeping it for a week or two, but I have a tiny fridge, so I can't really afford the space. This was a great method for when you want a good loaf right away, but I'd stick with the original no-knead because the time gives it better flavor, imo.

            1. I just made this - started it last night and baked part of it this morning - more than half still in the fridge. I used 1/3 King Arthur White Whole Wheat, 2/3 A/P. It was pretty darn good: nice crisp crust, moist crumb, pretty good flavor. From my experiences refrigerating dough in the past, I expect that the longer it stays there before baking, the more the flavor will improve. Already it compares well with the other no-knead in terms of crust and texture; as others have said, not as many large holes, perhaps not as much yeasty flavor.
              On a side note, both this and the original no-knead that I've made have been better than any bread I've made with more labor-intensive methods, which kind of annoys me, for some reason. Seems like with all the work you put into kneading 'traditional' bread, it should be better, but it's not.

              1 Reply
              1. re: Bat Guano

                OK, from that original batch I made a loaf in a loaf pan mid-week, and a pizza with what was left over last night, a week after making the dough. Part of it had dried out on top by then, and some water had collected in the bottom of the bowl, underneath the dough, which wasn't very appetizing, but I went ahead and used the dough anyway.

                The loaf was good, with good flavor and crust, but was actually a bit too moist; it never dried out inside. The dough may have been too wet to start with - maybe need to cut down the water just a bit - or maybe I didn't leave it in the oven long enough, though the top was getting pretty brown. I'll have to try it again; but it didn't knock my socks off.

                The pizza was also a bit too moist, and the crust never crisped up, even with a nice hot pizza stone, though it got some nice browned bubbles on top. Tasted fine, but was sorta limp and soggy; I'd have preferred some crispness. Again, maybe too much water in the original batch of dough. So I'm sort of on the fence about this method....