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No-knead bread 1st try

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  • Oakgrovebacon
    commented on 's reply
    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
    replied
    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...th-yeast-bread

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

    Leave a comment:


  • Oakgrovebacon
    commented on 's reply
    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.
    Last edited by Oakgrovebacon; January 27, 2020, 04:38 PM.

  • Oakgrovebacon
    commented on 's reply
    I was thinking 1 tablespoon extra for next try.

  • Oakgrovebacon
    commented on 's reply
    Thanks - it was tasty

  • Dewesq55
    commented on 's reply
    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
    commented on 's reply
    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
    replied
    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. 👊

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

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  • Oakgrovebacon
    replied
    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”

    Leave a comment:


  • Dewesq55
    replied
    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?

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  • jfmorris
    commented on 's reply
    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
    commented on 's reply
    Your post last summer was the bug that bit me!

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

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  • jfmorris
    replied
    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.
    Last edited by jfmorris; January 26, 2020, 07:31 PM.

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