Anyone into Artisan and No Knead Breads?

Kim_NC

Songster
10 Years
Jan 27, 2009
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Mt Airy, NC
I love crusty, chewy breads. So, I'm perfecting artisan and no knead recipes.

Took 2 loaves to get this one right. Made one yesterday, got too dark. DH & I ate it anyway, and even too dark it was fabulous. We ate the entire loaf in 24 hours!

Artisan Beer Bread

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I have a pumpernickel dough in the refrigerator now.
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Kim_NC

Songster
10 Years
Jan 27, 2009
2,044
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Mt Airy, NC
Sure, I found it here:
http://sundayhotpants.nocturne.net.nz/post/1007756098/no-knead-beer-bread

And a couple modifications....

- It burned using the shortest time listed. And it wasn't my oven. To be sure, I put an oven thermometer in there after the burnt loaf. The oven temp was dead on the money. I reduced the first bake time (lid on) to 25 minutes, then reduced the second time (lid off) to 10 minutes. That was a total 15-20 minutes less than written.

- I baked it in a crockpot insert. My dutch oven is a different size. The insert was closer to the recommended size.
 

aukuma

Songster
9 Years
May 26, 2010
301
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W PA
I have an old bean pot crock that I got for .25 at a yard sale to cook my breads in and I love it!!! I haven't had time to bake any breads lately, but during the cold weather I like to keep the stove on cooking whatever I have time to whip together.

I love the crusty bread dipped in olive oil and Parmesan cheese! My daughter (who is 21) begs me to make bread just to dip.

KIM, YOU GO GIRL!
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justbugged

Head of the Night Crew for WA State
11 Years
Jan 27, 2009
7,877
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306
Enumclaw
I love making artisan bread. I too needed to adjust a few things to get it just right. My latest bread though has been no-knead bread. I just mix flour, water, salt, and yeast together and the next day it makes the best bread I have ever made according to DH. I prefer to make a standard looking loaf, over a round loaf. It is easier to make sandwiches, and get into the toaster.

The recipes that I use is

13 cups of flour
6 cups of warm water
3 tbs of salt
3 tbs of yeast

I then let the container
(I use a large plastic storage box, like a big shoe box)
sit on the counter for a couple of hours
(This allows is to rise) The lid should not be air tight.
I then put the box with the top on it into the refrigerator.
The next day I take out a chunk and without a lot of fuss
I form a loaf into a loaf pan.
It will take a few hours to rise
I bake it at about 425 for between 35 to 45 minutes.
I often put another pan in the oven and put about 2 cups of

I have omitted the dutch oven. I haven't found a pan that has a lid and will hold a loaf pan.
hot water in it during the baking. I pre-heat that pan so it steams.
 

Kim_NC

Songster
10 Years
Jan 27, 2009
2,044
15
181
Mt Airy, NC
Quote:
What did you cover it with? My crock pot has a plastic lid.
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JoJo - I used a stainless steel lid from a stock pot. It covered the insert, although it wasn't a perfect fit (too big). And I've also used Pyrex glass lids.

Aukuma - don't you just love those yardsale finds! I have lots of great cooking stuff from yardsales and thrift stores.

Justbugged - thanks for sharing! The Artisan Bread in 5 Min a Day recipes use that steaming method. It does make a lovely crisp crust.

I have a Pumpernickel dough in the refrig now. It can be kept for up to 8 days. I'm going to bake the loaves Fri. If it works out, I'm planning to sell it at the farmers market on Sat - and I'll post the recipe.
 
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Kim_NC

Songster
10 Years
Jan 27, 2009
2,044
15
181
Mt Airy, NC
OK...not happy with the pumpernickel recipe and can't recommend it.. It tastes fine, but did not rise well. Ended up being a kind of flattish ugly little loaf. LOL

I'm looking for another recipe for an artisan or no knead pumpernickel. Trying a Multigrain recipe in the meantime. Will post how that one turns out in a couple days....with a pic if it's nice.

I baked the Artisan Beer Bread above twice more this week....for orders. It turned out lovely and the two customers were thrilled!
 

Equus5O

Songster
10 Years
Apr 5, 2009
921
4
139
Knowlton, NJ (Warren County)
I made Pumpernickel last week, and it was flat and unattractive. The taste and crumb were good, and it worked out fine with the bean soup that I made. It just wasn't visually appealing.

I also like the Artisan and no-knead breads. It comes out very similar to the Ciabatta I buy at Balthazar Bakery.

I checked out a book from the library that's all no-knead and Artisan. I don't remember the title off-hand (the book's in the car LOL).

The book is My Bread, by Jim Lahey.
 
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