Friday, November 23, 2007

another no knead bread

This is an archive of an article in a Buffalo paper, for a style of no knead bread I may play with at some point.

http://209.85.165.104/search?q=cache:oHCyd5T79TMJ:www.buffalonews.com/340/story/191149.html+Buffalo+News,+no+knead+bread&hl=en&ct=clnk&cd=1&gl=us

Essentially (after I halved and converted it to weight measurements) 1 lb flour, 2 teaspoons yeast, 1.5 teaspoons salt, and 12 oz (1.5 cups) water, mix with a spoon (will be about the consistency of biscuit dough), proof 2-3 hours, then fridge. When ready to bake, pull off a hunk (about half what I made, since I halved it and it's supposed to make about 4 loaves at full recipe volume), lightly flour and form into a ball, proof 40 minutes at room temp, bake on a pizza stone at 450 for 30 minutes.

I've made the dough, tonight I'll actually bake it. It says that it's good for 2 weeks in the fridge.

4 comments:

jhertz10 said...

This method works... take a look also at the review in the New York Times on 11/21/07 at http://www.nytimes.com/2007/11/21/dining/21brea.html?_r=1&oref=slogin.

It saves time by pre-mixing a large batch and storing it in the fridge for two weeks-- very spontaneous.

Harold said...

I have a batch in the fridge that I made last night as a tester. I converted the cups to lbs (I did a half batch, 1 lb of flour with 1.5 cups water) and will probably see tomorrow how well it turned out. I like the idea of it especially for my non-baker friends who suffer bread envy when they see my blogs.

jhertz10 said...

So how did your batch turn out? You'll find the flavor and texture mature over the 2-week storage lifespan. Jeff

Harold said...

It turned out OK, I'll do an entry about it shortly. I think it needs more bench proof time to fill out. I agree, it probably picks up more flavor after aging for awhile.