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Thread: Simple Bread

  1. #501
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    Default Re: Simple Bread

    The history of no-knead bread...from the NYT.

    https://www.nytimes.com/2021/05/03/d...02057533fd3d37
    rw saunders
    hey, how lucky can one man get.

  2. #502
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    Default Re: Simple Bread

    Quote Originally Posted by rwsaunders View Post
    The history of no-knead bread...from the NYT.

    https://www.nytimes.com/2021/05/03/d...02057533fd3d37
    BTW, made the « improved » recipe in the article yesterday with the substitute 100 gms rye for 100 gms bread flour and adjust the water as was suggested in the notes. Used the clouche. Pretty good.
    « If I knew what I was doing, I’d be doing it right now »

    -Jon Mandel

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    Default Re: Simple Bread











    First the biga ferments overnight for 14 hours, then you add the balance of the flour/salt/yeast/water, shape and proof for another hour and finally, out comes the boule for Elon Musk...cut pics later with dinner.
    rw saunders
    hey, how lucky can one man get.

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    Default Re: Simple Bread



    Unfortunately it is still soup season here, so the bread making continues...slice pics from the latest batch.
    rw saunders
    hey, how lucky can one man get.

  5. #505
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    Default Re: Simple Bread

    Quote Originally Posted by rwsaunders View Post


    Unfortunately it is still soup season here, so the bread making continues...slice pics from the latest batch.
    Wow. Convinced me to try this biga thing after my ride for bread tomorrow. Going to try a recipe from "Flour, Salt, Water, Yeast".
    « If I knew what I was doing, I’d be doing it right now »

    -Jon Mandel

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    Default Re: Simple Bread

    ^ Ken Forkish’s recipe for sure Jon. Pay special attention to the mixing water temp (80F) and overnight dough fermentation temperature and time (12-14 hours) and don’t try to accelerate. The dough needs to be 74-78F and when higher than 78F (such as fermenting in the oven with the light on), I’ve entered crouton territory. Pretty simple really and just requires patience, which I lack sometimes.

    PS I start the biga at 6pm and it’s ready to mix and proof by 8am the next morning. 3.5 hours of proof, 1 hour of rise and ready to rock in the oven. Ken uses a pretty high temp too at 475F, so check your oven calibration.
    Last edited by rwsaunders; 05-07-2021 at 11:56 AM.
    rw saunders
    hey, how lucky can one man get.

  7. #507
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    Default Re: Simple Bread

    Quote Originally Posted by rwsaunders View Post
    ^ Ken Forkish’s recipe for sure Jon. Pay special attention to the mixing water temp (80F) and overnight dough fermentation temperature and time (12-14 hours) and don’t try to accelerate. The dough needs to be 74-78F and when higher than 78F (such as fermenting in the oven with the light on), I’ve entered crouton territory. Pretty simple really and just requires patience, which I lack sometimes.

    PS I start the biga at 6pm and it’s ready to mix and proof by 8am the next morning. 3.5 hours of proof, 1 hour of rise and ready to rock in the oven. Ken uses a pretty high temp too at 475F, so check your oven calibration.
    Are you cooking on a stone or in a Dutch oven? It's time to start experimenting with something other than no knead bread I think. are the proofing containers from KA? Thanks!
    Frank Beshears

    The gentlest thing in the world
    overcomes the hardest thing in the world.

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    Default Re: Simple Bread

    My latest no Knead attempt, started the dough about 9 am Wed, day off from the car store so should have plenty of time. Customer calls and wants to buy a car, should be in around 2 so still plenty of time. Got there around 5 and we finished about 8 so the dough had about an 11 hour initial rise. So let's see what happens? Let it rise a second time, dropped it the Lodge Dutch Oven and wow my best oven spring ever. Great flavor and crumb, requisite Grilled Cheese photo included.


    Frank Beshears

    The gentlest thing in the world
    overcomes the hardest thing in the world.

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    Default Re: Simple Bread

    Quote Originally Posted by rydesteel View Post
    Are you cooking on a stone or in a Dutch oven? It's time to start experimenting with something other than no knead bread I think. are the proofing containers from KA? Thanks!
    Dutch oven Frank and I either found the containers on KA or Amazon...I’ll check. Nice boule btw.

    PS... Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2 on Amazon...come in 1-8qt sizes.
    Last edited by rwsaunders; 05-07-2021 at 10:02 PM.
    rw saunders
    hey, how lucky can one man get.

  10. #510
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    Default Re: Simple Bread

    The biga...I like the mixing with the hands thing. Kinda like I like working on my bike. It makes me feel more at one with it all.

    That said, I measured on the scale so accurately...but then, wetting my hands so the dough doesn't stick added way too much water I think.



    This stuff was so wet that when I had it on the counter divided and was shaping loaf one, the dough for the second loaf almost escaped off the counter and down onto the floor.

    But it tasted ok.



    Although it wasn't so good that I would replace my normal no-knead recipe.

    But again, I think that is because I made it too wet trying not to get stuck as it didn't hold its shape after the proofing; so any pointers are welcome.
    « If I knew what I was doing, I’d be doing it right now »

    -Jon Mandel

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    Default Re: Simple Bread



    Jon...when I lose a biga, it’s usually because it fermented too fast, i.e. the dough temperature was high as biga is essentially a stiff dough. I start to mix the biga with a stiff dough whisk, then I wet my hands as you described to finish the mix. I’ve been very careful to follow the mix temperatures in the book (80F) and to let it ferment on the counter and not in an oven. Here’s a pic from the other day after 14 hours...triple in size, a slight dome on top and not too many gas bubbles...around 74F. Hope that helps.
    rw saunders
    hey, how lucky can one man get.

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    Default Re: Simple Bread









    Not as fun as the biga and poolish doughs, but I give the masses what they want.
    rw saunders
    hey, how lucky can one man get.

  13. #513
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    Default Re: Simple Bread

    A couple of the last efforts, the first is a Jalapeño Cheddar bread that was really good, I got the folds right and had good distribution of the cheese and pepper, the other I put together this morning and ti was supposed to be an 8 hour rise that turned into 12+. It looks really good. I've had trouble with the high hydration loaves they taste great but don't get brown and crispy. My Father in law gets 1/2 loaf a week of whatever i bake on Wed. He's Romney and his Mother baked bread everyday, I bake twice a week and am happy to remind him of home. This weeks bake.


    Frank Beshears

    The gentlest thing in the world
    overcomes the hardest thing in the world.

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