Thread: To knead or not to knead: the great bread debate

On Wed, 09 Jun 2010 15:10:25 -0500, Stu <[email protected]> wrote:

> That’s the great debate among bakers. A raft of simplified recipes is
> luring amateurs to the stove, but traditionalists find the results
> hard to swallow
>
> http://www.theglobeandmail.com/life/...rticle1596914/

I've tried two different no knead methods and have been equally
disappointed with both.

--
Forget the health food. I need all the preservatives I can get.

On Jun 9, 2:44*pm, sf <s...@geemail.com> wrote:
> On Wed, 09 Jun 2010 15:10:25 -0500, Stu <i...@foodforu.ca> wrote:
> > That s the great debate among bakers. A raft of simplified recipes is
> > luring amateurs to the stove, but traditionalists find the results
> > hard to swallow
>
> >http://www.theglobeandmail.com/life/...ead-or-not-to-...
>
> I've tried two different no knead methods and have been equally
> disappointed with both. *
>
> --
> Forget the health food. I need all the preservatives I can get.

The no knead method I use works really well. I have my own sourdough
starter and I use it in a no knead methodology and I get wonderful
results.

What happened when you tried those methods? What didn't work for you?

On Jun 9, 1:10*pm, Stu <i...@foodforu.ca> wrote:


I read the article.

I will agree that the traditional methodology of bread making is
wonderful and I do it when I want to lose myself in
the contemplation of kneading.

I don't do the no knead style that has you make a bunch and store it
in the frig. I make one loaf at a time since
normally it's just me or I have some friends over for dinner. Even
at that, using my no knead method it is a two
day deal, the first day I feed the starter (overnight) and the next
morning I put the bread to rise and bake it off
in the afternoon.

I don't have a lot of judgement either way. I figure each individual
can make bread the way it makes them happiest.

I don't have a bread machine, mostly because I don't feel I make
enough to warrent the purchase price. I have friends
who swear by theirs though.

On Wed, 9 Jun 2010 14:48:39 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>
> The no knead method I use works really well. I have my own sourdough
> starter and I use it in a no knead methodology and I get wonderful
> results.

These were the current fad, not sourdough starter.
>
> What happened when you tried those methods? What didn't work for you?

Basically they were too "heavy" when fully cooked. They looked and
acted great until eating time. Did the knock test, sounded good but
it wasn't. baked one batch using the covered dutch oven method and
the other batch directly on tile. Neither one was a do over AFAIWC.

--
Forget the health food. I need all the preservatives I can get.

On Jun 9, 3:11*pm, sf <s...@geemail.com> wrote:
> On Wed, 9 Jun 2010 14:48:39 -0700 (PDT), ImStillMags
>
> <sitara8...@gmail.com> wrote:
>
> > The no knead method I use works really well. *I have my own sourdough
> > starter and I use it in a no knead methodology and I get wonderful
> > results.
>
> These were the current fad, not sourdough starter.
>
>
>
> > What happened when you tried those methods? *What didn't work for you?
>
> Basically they were too "heavy" when fully cooked. *They looked and
> acted great until eating time. *Did the knock test, sounded good but
> it wasn't. *baked one batch using the covered dutch oven method and
> the other batch directly on tile. *Neither one was a do over AFAIWC.
>
> --
> Forget the health food. I need all the preservatives I can get.

When you say 'heavy' was the texture gummy or sticky or wet?

I've experimented with the no knead a lot and I've found that the
lightest and best interior took a longer rising time
than what the original recipe called for. The no knead recipe
Bittman used called for 4 hours, usually I let mine sit
for about 6 and it is much better. But it may be because I use
sourdough starter ...

The covered dutch oven method works great, but I've found that instead
of the baking time after you remove the lid being
15 - 20 minutes, I need to let it go for about 30 to make sure the
interior is light.

I guess it's all in if you are willing to play with the methodology
till you find what works for you. I'm glad I did because
I really like being able to put bread to rise in the morning and have
a hot fresh loaf for dinner that evening.

I had great results using Jim Lahey's no=knead method in my old
cast-iron roaster (aka dutch oven). I've had equally good results using
traditional methods involving kneading in a dutch oven on camping trips.
I've never had great results in my home oven. Given this data, I can
only assume the dutch ovens are the secret.

D.M.

On Wed, 09 Jun 2010 17:39:26 -0700, Don Martinich <[email protected]>
wrote:

>I had great results using Jim Lahey's no=knead method in my old
>cast-iron roaster (aka dutch oven). I've had equally good results using
>traditional methods involving kneading in a dutch oven on camping trips.
>I've never had great results in my home oven. Given this data, I can
>only assume the dutch ovens are the secret.
>
>D.M.

You are talking about two different things - not using old fashioned
kneading, which is dough prep, and methods of baking the final dough.

You can put a lump of traditionally kneaded and well-risen dough into
a Dutch oven to bake and you'll have results similar to Lahey's
recipe. You can also use no-knead methods, or the stretch and fold
technique for just about any sort of bread you make - loaf pans,
artisan types, etc.

Lahey's flavor and texture are developed by a small amount of yeast
left to ferment for a long time in a very high hydration dough. The
Advantage of the Dutch oven is that it captures moisture (steam, at
that point) and helps develop that terrific crust.

I rarely do kneading. This is what can happen:

http://www.flickr.com/photos/2564880...7623433991586/



Boron

On Jun 9, 6:39*pm, Boron Elgar <boron_el...@hotmail.com> wrote:

>
> I rarely do kneading. *This is what can happen:
>
> http://www.flickr.com/photos/2564880...7623433991586/
>
> Boron

You are as much a bread artist as breadmaker. I don't ever seem to
be able to take the time and effort
to do all those wonderful different types.