Thread: No- Knead Bread Question

merryb wrote:

> So, I have read about this idea, and finally tried it this past
> weekend- all I can say is Wow!


Ain't it da bomb!? I've got two loaves baking away as I type this...


I'd like to try it without using
> packaged yeast as I have a really nice sourdough starter. Anyone here
> try anything like that?


I just checked my copy of _Artisan Bread In Five Minutes A Day_ and I don't
see any mention of this when discussing yeast. I'd say give it a try with a
small amount and experiment?

I am x-posting this to alt.bread.recipes, hopefully someone there can
advise...

--
Best
Greg

On Tue, 30 Sep 2008 15:11:22 -0500, "Gregory Morrow"
<[email protected]> wrote:

>
>merryb wrote:
>
>> So, I have read about this idea, and finally tried it this past
>> weekend- all I can say is Wow!
>
>
>Ain't it da bomb!? I've got two loaves baking away as I type this...

I think she is talking about the NYT no-knead bread, not the Artisan
bread, Greg. The technique and recipe is a bit different.

Christine

On Sep 30, 1:11*pm, "Gregory Morrow" <zklmj...@zssnnns.dk> wrote:
> merryb wrote:
> > So, I have read about this idea, and finally tried it this past
> > weekend- all I can say is Wow!
>
> Ain't it da bomb!? *I've got two loaves baking away as I type this...
>
> I'd like to try it without using
>
> > packaged yeast as I have a really nice sourdough starter. Anyone here
> > try anything like that?
>
> I just checked my copy of _Artisan Bread In Five Minutes A Day_ *and I don't
> see any mention of this when discussing yeast. *I'd say give it a try with a
> small amount and experiment?
>
> I am x-posting this to alt.bread.recipes, hopefully someone there can
> advise...
>
> --
> Best
> Greg

Thanks- can't see why it wouldn't work-just rise longer?

On Sep 30, 1:20*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
> On Tue, 30 Sep 2008 15:11:22 -0500, "Gregory Morrow"
>
> <zklmj...@zssnnns.dk> wrote:
>
> >merryb wrote:
>
> >> So, I have read about this idea, and finally tried it this past
> >> weekend- all I can say is Wow!
>
> >Ain't it da bomb!? *I've got two loaves baking away as I type this...
>
> I think she is talking about the NYT no-knead bread, not the Artisan
> bread, Greg. *The technique and recipe is a bit different. *
>
> Christine

This was the one baked on a stone...1.5 TBLS ea. yeast & salt, 3 c.
water, 6.5 cups flour... really wet dough- may try to add a little
more flour next time as it was like making ciabatta- no way possible
to shape it! Maybe I'll try chilling the dough as recommended...but,
what the hell??? Is it just the rising action that builds the gluten
strands?

"merryb" <[email protected]> wrote in message
news:[email protected]...
> So, I have read about this idea, and finally tried it this past
> weekend- all I can say is Wow! I'd like to try it without using
> packaged yeast as I have a really nice sourdough starter. Anyone here
> try anything like that?

Sure;

Just go here:

http://www.exploratorium.edu/cooking...-berkeley.html

IIRC the Boudine bread is allowed to sponge ( ferment) for 18+ hours. Many
years ago it was labeled "Fermented Bread"

Dimitri

On Tue, 30 Sep 2008 15:11:22 -0500, "Gregory Morrow"
<[email protected]> wrote:

>
>merryb wrote:
>
>> So, I have read about this idea, and finally tried it this past
>> weekend- all I can say is Wow!
>
>
>Ain't it da bomb!? I've got two loaves baking away as I type this...
>
>
>I'd like to try it without using
>> packaged yeast as I have a really nice sourdough starter. Anyone here
>> try anything like that?
>
>
>I just checked my copy of _Artisan Bread In Five Minutes A Day_ and I don't
>see any mention of this when discussing yeast. I'd say give it a try with a
>small amount and experiment?
>
>I am x-posting this to alt.bread.recipes, hopefully someone there can
>advise...

Works perfectly with sourdough.

Boron

merryb wrote:
> So, I have read about this idea, and finally tried it this past
> weekend- all I can say is Wow! I'd like to try it without using
> packaged yeast as I have a really nice sourdough starter. Anyone here
> try anything like that?

Sorry - that information is on a knead to know basis only.

On Sep 30, 3:35*pm, Jeßus <nonewhatsoe...@all.org> wrote:
> merryb wrote:
> > So, I have read about this idea, and finally tried it this past
> > weekend- all I can say is Wow! I'd like to try it without using
> > packaged yeast as I have a really nice sourdough starter. Anyone here
> > try anything like that?
>
> Sorry - that information is on a knead to know basis only.
>
>

Are you trying to get a rise outta me?

Jeßus wrote:
>
> merryb wrote:
> > So, I have read about this idea, and finally tried it this past
> > weekend- all I can say is Wow! I'd like to try it without using
> > packaged yeast as I have a really nice sourdough starter. Anyone here
> > try anything like that?
>
> Sorry - that information is on a knead to know basis only.
>
>

Why are you being half-baked about this??

On Sep 30, 2:48*pm, merryb <msg...@juno.com> wrote:
> So, I have read about this idea, and finally tried it this past
> weekend- all I can say is Wow! I'd like to try it without using
> packaged yeast as I have a really nice sourdough starter. Anyone here
> try anything like that?

What kind of pot did you have to bake it in? I don't have anything
big enough as the recommended types that have a lid....I suppose a
Dutch oven would work, but mine are both aluminum.

N.

On Oct 1, 1:56*pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
> On Sep 30, 2:48*pm, merryb <msg...@juno.com> wrote:
>
> > So, I have read about this idea, and finally tried it this past
> > weekend- all I can say is Wow! I'd like to try it without using
> > packaged yeast as I have a really nice sourdough starter. Anyone here
> > try anything like that?
>
> What kind of pot did you have to bake it in? *I don't have anything
> big enough as the recommended types that have a lid....I suppose a
> Dutch oven would work, but mine are both aluminum.
>
> N.

This recipe calls for it to be baked on a stone, so no need for a pan-
I had the same issues as you!

Nancy2 wrote:

On Sep 30, 2:48 pm, merryb <msg...@juno.com> wrote:
> So, I have read about this idea, and finally tried it this past
> weekend- all I can say is Wow! I'd like to try it without using
> packaged yeast as I have a really nice sourdough starter. Anyone here
> try anything like that?

What kind of pot did you have to bake it in? I don't have anything
big enough as the recommended types that have a lid....I suppose a
Dutch oven would work, but mine are both aluminum.
--------------

GM replies:

Regular loaf pans will do if that's all ya got...


--
Best
Greg