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no stress bread, without machines!

post #1 of 3
11/26/06 at 11:12am
Thread Starter 
This past thanksgiving i made french loaves without any special equipment.
the loaves were the hit of the holiday.
from the book no need to knead:

5 cups flour
2 cups warm water
1 envelope yeast
3 tsp salt.

thats it. fabulous!
I baked in about 5 hours from sponge to finished product.
I can't wait to bake some more.
You need a bowl, spatula, measuing cups, pan and oven.

We named the turkey clyde and the sponge fred.
:bounce:
( just getting used to working at home):crazy:
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post #2 of 3
11/26/06 at 11:39am
Michele, you didn't have to knead the dough?

My basic baguette recipe is

2 1/2 tsp dry yeast
1 1/4 cups water
3 3/4 cups bread flour
1 1/2 tsp salt

sponge 20 minutes

ferment 3 hours

punch, scale and proof 50 minutes

bake 20/25 minutes 425 f

as we speak I'm fermenting a batch of pain au fromage to serve with a salad and a bottle of Alsatian Riesling.
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post #3 of 3
11/26/06 at 2:47pm
Here's a link to SlowTravel.com where I found a discussion about a no-knead bread, adapted from Jim Lahey, Sullivan Street Bakery: http://slowtalk.com/groupee/forums/a...2/m/5291043522

It needs 14-20 hours to rise but once you've mixed it up, you "set it and forget it" until time for baking. I don't know enough about bread to comment on how it would compare to your loaf, Michele, but would be interested to know.

Mezz
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