Anyone into Artisan and No Knead Breads?

[Kim_NC]

I'll have to look for that book, Equus5O.

Since my last post, I made a No Knead Rosemary Lemon Bread. We really like it. I found the recipe on Food.com. Here's a link:
http://www.food.com/recipe/rosemary-lemon-no-knead-bread-297431

And a photo (their photo, not mine. I broke my digital camera and must shop for a new one this week.)

 

[urbanfarmer101]

I just got The River Cottage bread book. Awesome techniques and fabulous recipes.

 

[garp94]

Kim_NC THANK YOU sooooo much for the idea of using the crock pot insert.



I read the Jim Lahey book too and loved it. The crumb of my breads have been much better since i stopped shortchanging the salt in the bread. [He said it's needed so the yeast doesn't work too fast and break the gluten strands as it rises. ]



I'm looking forward to trying that beer bread.

Time to go back to the kitchen/

 

[bigmike&nan]

I've been meaning to post this video by the New York Times Food Write Mark Bitman... They call him The Minimalist, because he loves good food but strives to make it easier to make.
Here's a video clip of him teaching the no knead bread from heaven....

Also sometime if you have more money than sense try to locate a copy of this out of print book

THE VILLAGE BAKER by Joe Ortiz.

Joe made it his business to tour Europe and learn at the source, really good old European bakeries. The place I worked in had a retail section with books - and when any of the guys on the line
had time they'd spend it in the book nook, studying that book.

 

[skeeter9]

So, did anyone come up with an incredible pumpernickel bread yet? I've tried a few recipes and they were fine, but I'm still looking for that "over-the-top" recipe.

 

[Kim_NC]

I haven't come up with a good no knead or artisan pumpernickel yet. Still looking. I did try a Multigrain Peasant bread that's very good.

Recipe is here:
http://www.thekitchn.com/thekitchn/baked-good/noknead-bread-recipe-multigrain-peasant-bread-107657

It calls for "1/2 cup cracked wheat, uncooked steel cut oats, sunflower seeds, or other textured grain, seeds, or nuts". I used steel cut oats, added a lot of flavor and texture.

Their picture, not mine. On their page is also a pic of the same recipe baked in a loaf pan.:

 

[dsc6]

I make the 5 minute no knead bread all the time. Acutally, I use Cooks Illustrated 5 minute Almost no knead bread recipe. I use 1/2 King Arthurs all purpose flour and 1/2 of my own home ground white whole wheat flour. You need a dutch oven, a la Le Cruset, and parchment paper. I have a much cheaper Lodge dutch oven. It always turns out good. Sometimes I make it with all whole wheat flour, but it's better with 1/2. In my experience 100% whole wheat bread needs lots of kneading and lots of rising time.

I used to be a purist--only whole wheat flour, lots of kneading, lots of rising. I made a soymilk whole wheat bread that was to-die-for---I made the soymilk myself so that it would be perfectly fresh.

 

[wildorchid053]

i bought the book "artisan bread in five minutes a day" i love it. ck it out by jeff hertzberg, m.d. and zoe francois

 

[urbanfarmer101]

thanks for posting this topic. I think this is going to work for my gluten free breads. I will let you know.

 

[melloladies]

howdy all

Pumpernickel bread is real hard because rye flour doesn't contain nearly as many gluten forming proteins as wheat. The strength of gluten is what allows stretch and RISE!!! It also contains these "pendosan gums" that allow the dough to absorb a ton of flour, which it doesn't need, and weighs the dough down. So... good recipes usually mix pumpernickel with at least some wheat flour.
Have you perusued www.kingarthurflour.com? They have a WEALTH of bread recipes, including no-knead.
And that's what I know!