No Knead Bread, White & Whole Wheat

If you can't wait a day. then this is NOT the bread for you!
An EASY yeast bread for anybody to make!

Here is the original video from newyorktimes channel:
http://youtube.com/watch?v=13Ah9ES2yTU

3 cups all-purpose or bread flour, more for dusting
*for Whole Wheat, I recommend 2/3 white flour, and 1/3 whole wheat.*
**The whole wheat bread in the video was an experiment**
1½ cups water
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1½ cups water, and stir(about 15-20 seconds) until combined. Cover bowl with plastic wrap. Let dough rest 18 hours, or at least 12 hours.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on a rack

Category:

Howto & Style

Tags:

• no
• knead
• bread
• whole
• wheat
• white
• newyorkgardener

[emmj]

Long fermentation involves a very complex biochemical set of process; it depends on a community of micro-organisms (several bacterial species and fungi.) These organisms modify completely the texture + taste of dough, because they synthesise their own by products, such as lactic ac, acetic ac, and several aromatic substances. It can only be accomplished with time. In order to delay it even longer lots of bakers keep their dough in the fridge. Please don't try to compare apples vs bananas. THNK-U

[NewYorkGardener]

@emmj "Please don't try to compare apples vs bananas. THNK-U"

Could you explain that sentence?

[brassel]

If you slice the bread and steam is coming out it was to hot to cut. It wil atrcact air from outside wich will condensate and make the bread gooye a bit like gum and very dense instantly. Allways leave it to rest and cool of a bit for at least 10 to 15 minutes. It will still be warm and nice but cutting it straight away realy kills it.

[NewYorkGardener]

I am aware that the bread was hot. I cut it to see if the steam would appear on video.

Thanks for your concern, but the bread was "killed" by people eating it right away! lol

[brassel]

I seriously don't get this, if you want to bake bread without kneading, use baking powder. Good old irish bread is made like that. Takes 10 minutes no need to let it rise (proof) first. This goes especially for whole weat. If you don't want to knead whole weat dough and still use yeast you'll have to ad gluten. But remember, the secret to realy delicious bread is in the kneading. Realy, you don't knead yeast bread, you compromise the taste!

This is pointless.

[NewYorkGardener]

I know how to make Irish soda bread, but the result is very different from yeast bread.

This recipe is not pointless. It not so much about "no kneading", it is the long rise time of the dough that helps to develop the texture.

Ihave made many loaves of bread, this is the only recipe that has resulted in a loaf similar to bread purchased at a bakery.

[TheRonnette4]

Awesome vid!

[cycober]

isn't this wierd? this guy speaks and sounds exactly like marshal in how i met your mother ..

[emmj]

@brassel the name of this bread is NO-Knead Bread, not Convenience Bread. No Knead, like no-somoking, no -exit, no-standing, no-parking, no- entry, etc... This bread must not be overworked. The whole structure of gluten is achieved spontaneously highly facilitated by a VERY high hydration dough. The molecules of two glycoprotein, gliadin and glutinin can hence easily combine to form gluten.

[emmj]

@JenniMystic Hello, you don't have necessarily to bake it in a dutch-oven like pan. You may improvise a tray loaded with1 or 2 layers of pebbles or lava rock. Place the tray under the oven shelf you will be baking your dough on. Turn on the oven at about 180 to 200 C for 45 minutes before you put in the dough to bake. Place the dough (directly over a stone plate or in a baking pan), and pour about 250 ml of boiling water over the pebbles. Repeat the steaming operation twice, 5 minutes apart.

[emmj]

Eighty-seven strains (15 species) of sourdough lactic acid bacteria (LAB) (homo- and heterofermentative) and yeasts were characterized and discriminated on the basis of volatile compounds produced during sourdough fermentation. Heterofermentative LAB mainly produced ethylacetate with some alcohols and aldehydes, and homofermentative LAB synthesized diacetyl and other carbonyls, while iso-alcohols were produced by yeast fermentation.

[emmj]

Soda bread is simply carbohydrate in its most basic form, very little (if any residual) fermentative process is involved. It is simply CO2 being released to produce a cake-like texture bread. Likewise, short fermentation bread capitalises on the rapid almost abrupt production of biologically produced CO2.

[emmj]

@NewYorkGardener I'm sorry if you inferred any unintended offence from this sentence. I simply found preposterous the comparison someone on this thread tried to establish between long fermentation bread and soda bread. I have been baking since I was a child, and not only do I admire long fermentation, as I use it in several ways (sour-dough involved) with autolysis, in a similar no-knead procedure. Nice video!

[penguinoncrack2k]

@JenniMystic

Don't use the lid just put some aluminium foil over the pot, It works great for me.