Forgot about my no knead bread and it accidentally rested for 48 hours instead of 18. Whoopsies! But it was so good!
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#noknead
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Our kitchen at the co-op was entirely non-functioning for three months this fall, as we did a to-the-studs complete renovation of the space; and everyone's nerves were frayed by the end, with a lot of petty arguing going on every day. The kitchen is now finished and open again, and I'm celebrating by making homemade Rustic French artisan bread boules several times a week all winter, using house ingredients and meant for house eating. This will let me do something I find fun, plus provide something meaningful to my housemates, plus encourage what I hope will be a "back to good vibes" attitude around here, breaking bread and hanging out in our newly open kitchen (the main hangout space of the entire house), the room and hallway constantly filled with the aroma of fresh bread. I even tried stenciling a common logo for co-ops (two trees whose tips are touching in the middle) on top of the loaves with rice flour, but only did so-so; but this was also the first time I've ever tried bread stenciling, so I'm sure future tries will go better. Here's to all of us hopefully achieving happy, homey vibes this winter, after a particularly challenging last autumn for so many of us.
#bread #breadmaking #rustic #french #white #boule #artisan #noknead #riceflour #stencil #coop #cooperative #nasco #chicago #qumbya #bowershouse
#bread #breadmaking #rustic #french #white #boule #artisan #noknead #riceflour #stencil #coop #cooperative #nasco #chicago #qumbya #bowershouse
Continued thread
450 g bread flour
375 mL water (110-120F)
2 Tsp yeast
2 Tsp kosher salt
Mix the dry together, then add water and mix with spatula until combined and scraggly. Cover and let it rest on countertop for 2-3 hours. Preheat oven to 450F with a dutch oven inside. Scrape the dough onto a floured surface and fold over a few times. Give it a few slices with a blade and plop it onto some parchment paper. Bake covered for 30 minutes, then uncovered for another 10-12 minutes. Let it rest on a cooling rack, slice, and dig in!
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OK, to be fair, here's the link to the post Google was excerpting:
https://foodbodsourdough.com/its-often-about-the-dough-not-the-lame/
She has a much better solution farther down:
"If you’re happy with your dough but would like an cleaner surface to score, or more time to score pretty patterns, before baking, place your banneton full of dough into the freezer for 30 minutes, then turn it out, score and bake."
The simplest way to make sourdoughIt’s often about the dough, not the lame…A question that I am often asked is: where can I get a better lame, mine doesn’t seem to work that well? And as much as I have a very beautiful new branded lame I might very happily wish to sell yo…
#bread #baking #noKnead #cooking
Literally almost random experiments with the AP flour, different procedure, random retardation, de-retardation, & re-retardation periods, adding stuff at different times (like folding in dried milk powder somewhere in the middle of all this), blah blah blah....
Anyway, tastes good, is much darker, and also much smaller than I was expecting. Would be good to redo with real bread flour & more precision. Please see alt text. :)
Double chocolate no knead bread. #bread #BreadBaking #NoKnead #NoKneadBread
Homemade pizza with onion, baby Bella mushrooms, sweet red pepper, FieldRoast ⓥ link, plantBased mozzarella & garnished with fresh basil 
Trying to remember something; I'll try asking here. Used to read recipes, cookbooks, & #food articles all the time, but I don't read so much as I like these days . :( I've done a lot of #baking, including #bread, but is it legit to punch down bread dough more than once, so long as it still seems to be active? This is high-hydration #noKnead, so it's more like stirdown than punchdown. :) Planning on baking it tomorrow. @Tanac @UrsusBubbanus @bullcitybrian @NatSauce @bartham #cooking
There are alot of poorly written food blogs out there, aren't there? Also, you people theoretically making no-knead are getting a crumb that looks like grocery store white bread, or at best "italian" (I don't dignify it with a capital letter). What are you people doing? Where are the big voids? Are you *actually* getting a crusty loaf? I doubt it. #bread #baking #noknead
Never posted pics of that rye #bread. It's a smaller loaf than I usually make. It's also half gone. :) I'm particularly wondering how purple it looks to @cobalt.
One reason I wanted to make #noKnead rye was my thinking I needed rye sour to have it taste like rye. No-knead takes on some sourdough characteristics all by itself from the process. Rye flour adds lots of microorganisms that regular flour doesn't, but that flourish in sourdough starter. #baking
Can't remember when I decided to refrigerate this dough mass, but I pulled it out today to let it warm. 400g flour, 25% dark rye, hydration at 75% IIRC. The weird thing is I sprayed the container & dough mass with Pam. Was going to bake it like a day later, but life intervened, so it went in the fridge. ¯\_(ツ)_/¯ It still looks like it's fermenting. I doubt I'll punch/stir it down again b/c of the Pam. #cooking #baking #bread #NoKnead
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@mike
that reminds me, I should try making #pizza completely from scratch one day.
#AlexFrenchGuyCooking has an interesting #NoKnead #PizzaDough #recipe I want to try out: https://youtu.be/RSsBkcknwIs