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Getting a feel for quick No-Knead bread - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Getting a feel for quick No-Knead bread

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  • Getting a feel for quick No-Knead bread

    I have been using the No-knead bread technique for about 3 weeks. Last night I arrived home @ 9pm and my children informed me that they needed bread for lunches tomorrow. Obviously, I did not have time for the long slow 12 hr rise. So I modified the recipe based upon what I knew of the chemistry. I really think that Cannuck Jim is right about feel. I could tell from the texture and feel of the dough that this was going to work. I made bread in 2 hrs flat. It came out absolutely awesome. It did not quite have the fully developed flavor but was great nontheless.

    Here is what I did

    I know that the long rise is a low yeast recipe and that during that time, the gluten develops. I quadrupled the yeast in the recipe, then mixed it for 1 minute with my little sunbeam hand mixer. Let it rise for one hour. Then into my high tech $3.99 crock pot innards bread pans. Cook @ 475 for 1/2 hr with a lid. Then 15 minutes without the lid.

    Here is the ingredient list

    600 grams flour
    480 grams water
    8 grams salt
    8 grams yeast

    I would post pictures but the kids ate all the evidence.

    Bruce
    Sharpei Diem.....Seize the wrinkle dog
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