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Kneaded Non-Knead Bread

post #1 of 6
Thread Starter 

many people are familiar with "No Knead Bread" - it's a concept similar to a "dump cake" - toss all the stuff in, mix, no muss, no fuss.

no knead bread however requires 16+ hours to develop (a) flavor and (b) gluten.
now and then I have found myself in a severe shortage of hours-to-no-knead-bake, so I set about modifying the basic recipe for days when time has evaporated.  

looks like:

 

 

bottom line:  
 -  in a cool kitchen with 3-4 hours initial rise time, pretty dang close taste-wise
 -  does not require / benefit from an extended second rise - 30 minutes is plenty
 -  crumb structure is different - which is likely only important if you're looking to have the sandwich capers fall through the big holes

 

 

 -  stand mixer with dough hook highly recommended - the finer crumb is a result of the more vigorous kneading.

 - makes a nice crackly crust

 

 

goes like this:
505 grams bread flour
fat pinch of salt
1 tsp dry active yeast
Note on the yeast - 1 tsp works in a cool 70'F/21'C kitchen in 3-4 hours.  
if you have more time or the kitchen is warmer - like in summer... - cut the yeast in half.
mix the dry ingredients, add water
345 grams / ml hot tap water, stir briefly to mix.
using a dough hook, 10 minutes kneading on slowest speed.  
after 3-4 minutes the dough should come away cleanly from the sides.  on my KA lift bowl I watch the bottom center of the bowl.  most of the time the dough is still wet enough that a small 'stalagmite' sticks at the bottom center;  add +/-1 tbsp of flour until the bottom is also kneading cleanly away from the bowl.  does not take much - and give it 2-3 minutes to 'work'

 

remove dough hook; allow to rise (covered) in the bowl 3-4 hours until doubled
preheat oven and baking / pizza stone to 500'F/260'C - be sure the stone has time to reach full temp.
turn out onto parchment paper, form a round, used the stretch&wrap under technique to get a smooth top.
give it 30 minutes or so under the bowl.

The bowl:
the classic no-knead uses a covered bake + uncovered bake to achieve a nice crust.  works, so I'm sticking to it.
my pizza stone is 13 inches / 33 cm diameter, the stainless bowl slightly smaller.

 

 

when I'm ready to bake, I do a last minute edge tuck-under of the dough ball, using the aluminum cookie sheet as my faux oven peel, slip the dough-on-parchment into the oven on the stone.  bake at 500/260 for 15 minutes.

the parchment is optional, but works very well.


after fifteen minutes, remove bowl, reduce heat to 450'F / 230'C and bake for 11-13 minutes more uncovered.

CAUTION:  when removing the bowl / uncovering the loaf you unleash a bucket of live steam.  
do NOT hover directly over the bowl - use of full length oven mitts HIGHLY recommended.
(the crust will have set, so 'bumping' into the loaf with the bowl is not an issue)
before you can say "ow!" the 500/260 degree steam will have scalded you right good.   don't ask how I know.

post #2 of 6

America's Test Kitchen does a light kneading in their version as well. Also use beer to pump up the flavor. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 6

Over 60% hydration and looks great.  To my dough I add diastatic malt for a bigger rise and holes!!!!!!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #4 of 6
Thread Starter 

hmmmmm, I use the dmp on my brotchen - haven't tried it in the no knead . . .

post #5 of 6
Quote:
Originally Posted by Dillbert View Post
 

hmmmmm, I use the dmp on my brotchen - haven't tried it in the no knead . . .


What's "dmp"????

 

Also get yourself either a rectangular or square baking stone that can be used for both bread and pizza.  Either one will have a larger surface area than a limited round stone.  Mine is made by Fibrament, comes in several sizes, and so you'll need to measure the inside of your oven to get the appropriate one.  Leave about an inch or two of space between the oven walls and the stone's edge.  Nonetheless replace that round stone of yours for something larger. 8)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #6 of 6
Thread Starter 

dmp = diastatic malt powder.

 

>>bigger stone -

yup.  it's the cobbler's kids shoes story.

22 x 14 inches; measured ages ago, still on my list.  got a round pizza stone; no gottum round tuit.

 

the only time I actually need something bigger is a 20 broetchen batch.  can do about a dozen on that size stone.

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