And still another site with step by step instructions with many pictures is
The recipe here is for PW dinner rolls. I tryed them last night and they are very good, sort of a cross between a typical yeast roll and a biscuit.
This woman is also a very good photographer, lives on a working ranch and has many good comfort food recipes as well. Chow Jim
Vic this is a very old school method, it’s called autolyse.
Basicly by the preferment process and light mixing the gluten will develop. I make this type of bread often but I don’t use any yeast at all.
I’ve never done the pot method though, mine I do on a stone with a pan of hot water in bottom of oven which I assume is about the same.
I may try the pot method tommorow morning.
This no-knead style of bread baking has become popular again lately, but it’s very limiting.
Another web site you may be interested in regarding baking is
Many threads there about no-knead bread, also some real pros post there such as Peter Reinhart. Chow Jim
Never said I prefer Wonder Bread… Nor have I had it in years for that matter… When I said chewy, trying to rip the crust from a raw tasting cooked dough was my statement. And no, I didn’t cook it.. After trying it, my interest in that method was gone. There may be some folk that enjoy this type of bread, and power to them.. Just not for me. I rest my case.
Are you sure that you followed the directions when making this bread?
It is a wonderful chewy and delicious bread…………unless you just prefer Wonder Bread.
Mr. Hoffmans response of only being ‘OK’ makes me nervous now… Have some crazed fool from Ohio head up north to knock some sense into a member of the Winter Wonderland.. Maybe I should have stated my case more clearly… Finding the No Knead Bread of being way too chewy, almost raw like, yet being fully cooked.. Atleast that’s been my experience with it. I’ll stick with my well kneaded doughs, be bread or pizza, to come out well and airy..
How dare you present a dough without the yeast being fully incorporated via kneading?
Sorry MH, old school here, and keeping it that way…
This recipe is fantastic. If you are into making bread at all, this is a "must try". My family begs for it and I make it all the time,
I gave this recipe to Greymo last year and she’s been making it ever since for her family. She says they call it the best bread they’ve ever eaten. Perhaps she’ll see this thread and chime in.
I saved an article from the Austin Un-American Statesman a few months ago about this. They focused on someone else, but they sited Bittman as an authority.
I haven’t tried making bread like this yet, but it’s very appealing.
the ancient mariner
In my diet I no need bread. kneeded or knot. But thank you
just the same Michael, I shall print it and try it for company.
A loaf of bread, a jug of wine and a chaise beside the pool is
My 2008 gift to Roadfooders:
3 cups all purpose or bread flour, more for dusting
1/4 teas. instant yeast
1 1/4 teas. salt
Cornmeal or wheat bran as needed
1. In a large bowl combine flour yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. let dough rest at least 12 hours, preferably about 18, at warm room temp., about 70�.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap andlet rest about 15 min.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. Cover with another cotton towel andlet rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least half an hour before dough is ready, heat anoven to 450�. Put a 6-8 qt. heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot fron oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake for 30 min., then remove lid and bake another 15-20 min. until loaf is beautifully brown. Cool on a rack.
New York Times, Nov. 8, 2006
Froim Mark Bittman, Dec. 6 – from reader comments and his own experiments
If you prefer to use weight measures: 430 grams flour, 345 grams of water, 1 gram yeast, 8 grams salt
Yeast: Can use any – regular or Instant
Timing: 18 hours is the preferred time, but you can go longer – he has gone up to 24 hours with no problems. Some readers have gone as little as 8. The important thing is to wait until you see bubbles and well developed gluten – the long strands that cling to the sides of the bowl when you tilt it – before proceding.
Second Rise: About 2 hours is suggested in the recipe but it might take longer. Some readers skipped this and shaped the dough after the first rise, letting it rest while the oven and pot preheat.
Flavorings: Caraway seeds, chopped olives, onions, cheese, raisins, walnuts, whatever you like is added after mixing the dough – but can be folded in before the second rise
Other flours: Up to 30% whole grain flour works well and 50% whole wheat is also excellent. Rye should be kept to 20% – it is delicious by notoriously impossible to get to rise
Other shapes: Baguettes in a fish steamer, rolls in muffin tins or classic loaves in loaf pans. If you stay roughly within the pattern it will work
Covering between rises: A silplat mat under the dough is a clever idea – not his! Plastic wrap can be used in place of a second towel
The pot: The size matters but not much. Bittman has settledon a 3-4 qt. one this produces a higher loaf. You can use just about any material. Note that the lid handles on Creuset pots can only withstand temp. up to 400 so avoid using them or remove the handles first
You can increase the initial temp. to 500� but be careful of burning. You can reduce the lengthof time the pot is covered to 20 min (from 30) and then increase the time the loaves bake uncovered. Most people have a good experience baking for an additional 30 min. once the pot is uncovered.
You’re all very welcome.
No Knead Bread
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