The bread chronicles - part two

Friday afternoon I mixed up a batch of No Knead Bread.  I really, really like this recipe.  The only thing confusing is the timing.  You have to work backwards and figure out when to start based on that.  Because I wanted to bake early Saturday afternoon, I mixed it up about 4:00 on Friday afternoon.  This gave me an 18 hour rise, plus two hours for the second rise and a little bit extra time for good measure and cold temperatures.

I also baked baguette number two from the Artisan Bread in Five Minutes a Day.  That's it resting on the pizza peel in the top part of the photo.  The no knead bread is under the plastic wrap on the bottom.  Anyhow, I made the baguette a bit skinnier this time and cut the slashes deeper.  It was prettier and tastier and dummy me never took a photo.  You'll have to trust me.

Anyway, back to the no knead variety.  I mixed up this batch with 1 cup whole wheat flour and 2 cups all purpose.  It was the best yet.  Before I have done it with half wheat and half white and it was good.  This one was better, though.  I also cooked the other no knead loaves in a cast iron dutch oven.  This time I used one with an enamel coating.  I think that may have added to the success too.  Not sure.  Anyhow, it was really tasty and so satisfying to make.

I will make both kinds again.  I loved having the Artisan bread dough in my fridge, ready to go at my whim.  The small loaves are perfect for a family meal or for appetizers.  The timing on the no knead variety is a little tricky, but it makes a much bigger loaf which is perfect for a crowd.  I took both loaves to Caroline's on Saturday night.  I was not above bragging that I had made the bread!  Fatty and I did a little taste test...he preferred the baguette and I liked the no knead better.  I think the nuttiness of the whole wheat flour did it for me.  So, naturally, I am thinking something wheat or multi-grain from the Artisan Bread book should be next.  I'll keep you posted.

Enjoy your Monday - see you soon.

Comments

[kristyn]

your bread looks delicious. I'm not sure I could be that dedicated! great work erin!

[rachel]

Ah, homemade bread: the reason behind my seven pound weight gain :)

[Jane Weston]

I've made the no-knead bread a couple of times...hmmm that's one I "need" to get back to :o)

[Kristina]

I need that book! I've been making bread in my bread machine for a few months now, and while the flavors are usually pretty awesome, the texture is never quite like store-bought, well, *artisan* breads. You know? I believe this book may hold the answer I seek.

[Badger]

I LOVE that book and have been baking from it for a while now. There's a European Peasant Loaf in there, I think it's called, that has whole grain flours in it and is my favorite (and my son's, too). My husband and daughter prefer the plain boule. We ALL love the olive-oil dough made into foccacia or pizza!

Dang, now I need go to mix up some dough!

[Jodi]

I love the no-knead technique! You're right that the timing is tricky, but it sure is delicious.

[heather at brown robin]

Now I'm going to sound like the geek that I was perceived to be in jr. high, but here goes... I've been wanting to try the no-knead recipe, but was going to give a go to the modification of it that was published in "Cook's Illustrated" in the Jan-Feb 2008 issue. My "expert" friend passed it on to me to look at it. I really learned alot about the "mechanics" of bread... the kneading vs. not, the rest time. I'm sounding geeky. To wrap it up, the guru from the mag. added Budweiser to the no-knead recipe! I haven't tried it yet, but plan to. If you have any interest, I'm happy to copy the article and send it to you snail mail. If not, no hurt feelings there. I can't believe I'm rambling on about bread. Clearly, it's January. I need to go take a loaf out of the fridge for din din...

[Jill]

I love the Artisan Bread book. I also like the European Peasant bread the best (I think the rye flour gives it a nice kick). My boys prefer the basic boule. I want to try the cheese bread and the olive bread.

Check out the flickr pool called "one good loaf."

[Fiona]

I have been out looking for a baking stone and pizza peel today, thanks to your last post! Very excited about baking bread again!

[dorie]

Thank you for the bread chronicles. When I make bread, which happens about once a year, I feel like da bomb. What if I made it all the time? I would be so awesome. Like you. :-)

[caroline]

First, let me say that BOTH those loaves were stupendous. The left-over no knead became breakfast for Jeremy and me. Clementine Marmalade for him, and the last of the CSA honey for me.

Was that the NY Times no knead you used? I have been hearing quite a bit that people are substituting beer for the water with great results.

[Dana]

I rarely make the Artisan bread in loaves as small as they suggest. I've been thinking of trying the NYT no-knead again, but haven't thought of it at an appropriate time.

[susaninfrance]

I agree with the comment above that the Cooks Illustrated modifications are really good. I use a bit of cider vinegar instead of beer and get a sourdough taste. but my other modification is on the timing. I mix the dough, let it sit out for 1-2 hours, then put in the fridge overnight/or the day if I mix in the morning--about 8 to 12 hours; then I set the dough out for 8-12 hours and follow the recipe. This way you get a 24 hour time and not 18, which is pretty hard to do. When I mix in the morning, I cook the following morning, etc. It's actually pretty flexible. Also see the original NYT articles & follow ups for a fast No Knead (use the whole yeast packet and it'll take only 6 hours). The bread is so easy it feels like cheating. My best four mix is a bit of Rye, bit of whole wheat and the rest KA bread flour. The rye really adds to the taste. Good baking!!

[leslie]

love that you two performed a taste test. hopefully with a little vino. :)
going to add the whole wheat flour next time.

[Emily]

For almost two years I have been reading your blog and LOVING it, everything you do sheds such courage, honesty and relaxation into my life. Thank you for all your posts!

[Abby]

I love your blog, it encourages me so deeply each time I view your postings! I often experience an overwhelming sense of being back "home" at my grandmother's

[tiennie]

Yum! I'm thinking more and more about making our own bread especially since we might be going gluten-free for one of my kids.

[Talia]

Ahhh, fresh bread!!! I was in a groove for awhile when my daughter was first born where I was making challah loaves every week (one to keep, one to give away). Every Friday afternoon our house would be filled with the wonderful smell of freshly baked bread and we'd have it to eat for a few days. There's nothing like leftover challah to make french toast with. I'd love to get my hands on that bread making book-it just might inspire me to make the time for bread baking again!!!

[City Farm Girl (jenn)]

So fun to see your bread journey. I've been making the Artisan bread since the fall and honestly, I don't think I've spent a dime on anything besides a sandwich loaf since September. I feel so proud showing up at someone's house with the bread! Make sure to try the cinn. rolls soon. Just a breeze! Great blog.

[Lisa]

The bread looks great - I haven't had breakfast yet and I'm salivating.

[Laurie]

It looks fabulous! Isn't home made, fresh out of the oven bread just the best?!!!

[Sonya]

All these wonderful bread baking photos. Makes me hunger for some warm crunchy, home baked goodness!

[Tracy Lee]

My fiance has been making the NYT recipe for a few years now, and it always impresses whoever we are (literally) breaking bread with! One thing he does add is flax seeds - which also give it a nutty crunch (and some Omega 3s for health).

[Rebecca]

Your post is so inspiring! I've been wanting to make my own bread forever!