Sunday, January 24, 2010

NO KNEAD BREAD- not my going on "bread baking challenge"


 NO KNEAD BREAD- not my going on "bread baking challenge"


When  I find in Internet the video about this "no knead bread" I was very surprised, and if this was not a baker, who is telling us the story how he is making "no knead bread" I WOULD NEVER BELIEVED IT!!,

Everything I new about baking bread  (I am baking for about 10 years, home baking, infrequent) is not followed in this method.

You mix all the ingredients, just  a little, just enough to  incorporate flour with water, to make a dough.... no kneading in a bread machine, no mix for 10-16 minutes as I used to do, before I start a new bread. Just mix water, flour, salt with a very , very low amount of dry yeast.  The amount of yeast you use for this recipe is 1/4 of a tsp, compare to 2 tsp I am using for any recipe of 3 cups of flour, in the bread machine.
This is why I was so amazed..... what kind of bread is this? Is it well raised? Is going to be well cooked, baked,,,,,. ?
The key for this recipe is to leave this dough, covered, at room temperature for about 18 hours.... That means, just before you go to bed, 11 pm you mix all the ingredients in a tall bowl and leave it to raise, until about 3-4 pm next day when you come home from work..





This is the basic recipe  adapted from Jim Lahey,
"Sullivan Street" Bakery:

 3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt

Add 1 and 5/8 cups water


Later  found another recipe, that I like much better (the method is the same)
 http://breadtopia.com/cooks-illustrated-almost-no-knead/


White Flour Recipe:
3 cups (15 ounces) all purpose or bread flour=425gm
1/4 tsp. instant or rapid-rise yeast=2gm
1 1/2 tsp. salt=25gm
3/4 cup plus 2 Tbs. (7 ounces) water at room temp= 210ml
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager=90ml
1 Tbs. white vinegar=15ml





Wheat /rye Recipe:
2 cups (10 ounces) all purpose or bread flour
1 cup (5 ounces) whole wheat flour/or rye flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (I used 2 Tbs. raw sugar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored beer
1 Tbs. white vinegar

 And we are going to wait 18 hours.... a long time....
This remind me that my grandmother used to tell stories before going to bed, she always find a heard of sheep, traveling a long bridge, so we had to wait next day for the cheeps passed the other side of the long bridge.

After 18 hours the dough is very wet and sticky, you just poor from the vase, on a flour bed, touching as little as you can.






The original recipe from the "Sullivan Street Bakery (Jim Lahey)  is to put the dough directly in a very hot casserole, and bake. I find out that for home cooking is more rewarding to put the dough on a parchment paper and live to raise, at room temp for about 2 hours more.




We are going to prepare the oven, for bake.
We set up the temperature for 485F and we put the casserole and the cap in the oven, for 30 minutes.

The recipe is asking for french creusette casserole, covered, but my experience and what I read in Internet from other, any ceramic, glass covered casserole is good, as long as is designed to be resistant to such high temp.




When the oven is 485F and the casserole is very well heated we can take the parchment paper from corners and slide it in the casserole, back in oven, COVERED, for about 30 minutes.




After 30 minutes covered, take the lid out and live the bread 10 more minutes at 485F for 10 more minutes fo be nice and brown.




This is a very crunchy, chewer and very tasty bread....Everybody who had this bread in my house, they all need the recipe, the all love it..



It is a very easy recipe, but if you read all this may be confusing. Once you bake it first time, it is clear that is very easy and you almost loose no time to make it... From time to time you have to make another step.






http://www.youtube.com/watch?v=13Ah9ES2yTU

There is a video that may be is going to look easier to follow....but all my discussion in this site is from my experience, baking this bread, many times .after I follow the video..



Sunday, January 17, 2010

NEW... (BUT THE SAME ) BREAD MACHINE

Few years ago, I made an extensive search for  a very good bread machine... That means for me a bread machine that can make a tall, raised, fluffy WHOLE WHEAT / RYE bread. Thanks god with MACY'S!!  I bought, one by one, about 8 brand bread machines, bake a whole wheat, loaf.  If the bread was not good, not raised, I was going back to store... So I find only one perfect: for any kind of flour, for any recipe, for  any combination.... a perfect loaf, every time!!

Zojirushi BBCC-X20 Home Bakery Supreme Bread Machine Maker



 My father bought one, my brother bought one, and for  this Christmas I bought a new one, the second one, same brand... a gift for my soul, a gift for my "BREAD BAKING CHALLENGE".

First, the white bread, a perfect loaf, warm, soft fluffy.... very good for butter and honey... a treat!






 Because I am into the research mood, for this bread baking challenge, I would like to search all the flours, the ingredients, the gluten component, the main things that help to make a very good, tasty bread, THAT I LOVE SO MUCH!

The type of flour used will ultimately affect the finished product. Flour contains protein and when it comes in contact with water and heat it produces gluten, which gives elasticity and strength  to baked products. http://www.joyofbaking.com/flour.html



Five roses flour, largely used in Europe for pastry and sweet breads, is an American "All purpose flour" with some added products:

bleached wheat flour, ascorbic acid added as a dough conditioner, niacin, iron, thiamine, mono-nitrate, riboflavin, enzyme (improves yeast baking) and folic acid.

CHOCOLATE PASCA (EASTER) /pasca cu ciocolata ( my mom's)/

My mom's recipe, (romanian): Se pune de cu seara 1kg smantana pe un servet, deasupra unei tavi cu malai. A doua zi dimineata...