No-knead bread 1st try

[Oakgrovebacon]

Thanks for the info - read through the link - very informative. I plan on another loaf this weekend. My work schedule during the week makes it more difficult to time the rise portion of this.

[coupster]

Just as in BBQ, using a thermometer is a key step to consistent greatness. Here's a good article by King Arthur, written in the Kenji investigative style, that's better explains the differences internal temperatures make.

Also while your at it, get a digital scale that's reads in grams and weigh your ingredients and get used to using baker's percentages. Big difference in repeatability.

https://www.kingarthurflour.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread

Still congratulations, great looking bread and I tend toward 450 cover on for 20-25, cover off for 10-15.

[Oakgrovebacon]

I have eaten several mistakes over the years, But usually did not save the leftovers for the next day.
My wife is cooking several things in an Instant pot this winter and had some green beans that were quite crisp and crunchy. 2 Min under pressure was recommended - too crisp-for our taste. But our vegetable eating dog enjoyed them.

[Oakgrovebacon]

I was thinking 1 tablespoon extra for next try.

[Oakgrovebacon]

Thanks - it was tasty

[Dewesq55]

Also, when I recently scaled the recipe up 25% there were few, if any, large holes, but I thought the crumb was perfect. It was better for things like sandwiches and French toast than the loaf with the big holes.

[Dewesq55]

I have used up to about 2 tbsps of additional water off there is still a little dry flour in the bowl after mixing. Other than that, I would stick strictly to the 75% hydration. Make sure you weigh your flour AND WATER and do it in grams.

[Steve B]

My wife and I don’t eat much bread to warrant me making any.
But I will say that is an outstanding first attempt.
Nicely done. 👊

[RonB]

One of the good things about making bread is that, unless you really screw it up, you can still eat the mistakes.

[Oakgrovebacon]

Taste was spot on. Bread was a little dense, it did not have big open air holes.i think next one gets just a little more water as the dough was not "sticky or shaggy"

[Dewesq55]

Great looking loaf Oakgrovebacon . I'm glad I could inspire you to give it a try. Next time I might go 5 minutes longer without the lid, but it looks fine the way it is. How did the crumb turn out?

[jfmorris]

Richard Chrz you took the bread I made and really ran with it! I’ve made at most a half dozen loaves, and you crank it out multiple times a week it seems like! In fact, you just inspired me to go mix up a no knead batch and let it sit on the counter overnight....

[Richard Chrz]

Your post last summer was the bug that bit me!

[Skip]

Great bread Oakgrovebacon ! I proclaim you bitten by the Bread Bug! We are glad to have you here.

[jfmorris]

Great looking bread! That was the first thing I made with my Lodge dutch oven last summer. I need to make more. I think I went 30 with the lid on, and 20-30 with it off, but forget the temp - think it was 450.