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no knead dough - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.
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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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  • no knead dough

    Howdy guys,

    someone has probably already posted about this, but I couldn't find anything with a quick search.

    I don't (as yet) have a stand mixer so I decided I would try some no-knead Vera Pizza Napoletana Dough.

    I added all the ingredients into a large bowl, gave it a quick mix by hand until it formed a ball, covered it with cling film and left it on the bench overnight.

    the next morning, I turned the dough out of the bowl gave it a couple of needs, then formed my dough balls and then left them in the fridge till that evening.

    They were the best tasting and performing dough balls I have ever made.
    Absolutely fantastic, and with little or no effort!

    I think I'll be making all my dough like this from now on.

    cheers,
    Mitch.
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    My 2nd Build:
    Is here

  • #2
    Re: no knead dough

    So what was the recipe you used??
    Keller TX
    Artigiano 39"
    former Phoenix resident and Pizzeria Bianco fan
    www.leanblog.org
    http://mypizzaoven.blogspot.com

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    • #3
      Re: no knead dough

      Just the standard Vera Pizza Napoletana recipe
      found here:

      Pizza Dough | Italian Pizza Dough | Authentic Pizza Dough

      just mix it... and leave it to do it's thing overnight...

      cheers,
      Mitch.
      -------------------------------------------
      My 2nd Build:
      Is here

      Comment


      • #4
        Re: no knead dough

        I never much kneed my dough. Long cold fermentation means you can cut down on yeast, as well. I bulk rise for 4 hours in a warm place, or overnight in a cool one (like the kitchen in winter), then divide into individual plastic bowls and into the fridge for 2 - 4 days. You can freeze unused balls after that, but they do tend to freezer burn after a couple of weeks.
        My geodesic oven project: part 1, part 2

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        • #5
          Re: no knead dough

          Hmmm. do you find that the flavor improves more over a longer time? (2-4 days)

          Thanks for the info, next time I might make my dough batch a few days out.
          (for a big party)
          This will leave me more time to do more important things.
          -------------------------------------------
          My 2nd Build:
          Is here

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          • #6
            Re: no knead dough

            12 hours at room temp is about as long as you want to go. Forty-eight hours or so in the fridge unless you want to do a second expansion of the dough to replenish the flour. The enzymes and baceria will be breaking down the flour and it will get increasingly soupy over time. Yes, the flavor may (or may not) improve to some extent as the degradation products accumulate but it will get harder to handle. Not a big deal in the fridge but will be pretty obvious on the counter. (You can help to some extent by reducing the amount of yeast but...the enzymes are already in the flour.)

            A good experiment is to leave a dough ball out for a while and see what happens - or leave one in the fridge and check it every day. It will lose strength.

            That said it will still make a crisp crust in my experience so not a disaster as long as you can deal with the dough.

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            • #7
              Re: no knead dough

              When you say the dough breaks down, what does that look like? Is that when it collapses?

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              • #8
                Re: no knead dough

                dough breaks down, what does that look like?
                The dough ball in the plastic container gets wet. It's hard to handle, and prone to tearing as you stretch it out. You can still use it as long as you're careful, and don't try to re-kneed it.
                My geodesic oven project: part 1, part 2

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                • #9
                  Re: no knead dough

                  Am I better off using a big proofing tray and covering it with wet towells vs a tight seal with plastic wrap in a plastic bowl?

                  thanks

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                  • #10
                    Re: no knead dough

                    Depending on the temp/humidity, the towel might dry out over a 12hr period.

                    I use a stainless bowl and plastic wrap.

                    The wrap will give you protection against insects as well..
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                    My 2nd Build:
                    Is here

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                    • #11
                      Re: no knead dough

                      The stacked plastic containers are the no-worry solution. The dough stays humid enough that you don't have to worry about it skinning over for extended cold retardation. I poke a small hole in the top of each lid on the off chance you are yeasted up enough to blow a top.

                      Dough proofing trays are more practical for volume operations: you can roll a whole stack of them into a walk-in box. I make either four or eight balls at a time, so individual containers are no problem.
                      My geodesic oven project: part 1, part 2

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                      • #12
                        Re: no knead dough

                        who's got a walk in fridge at home?
                        (I wish i did.. I'd love to be able age my own meat.)
                        Last edited by Mitchamus; 04-21-2009, 04:11 PM.
                        -------------------------------------------
                        My 2nd Build:
                        Is here

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