Bread Baking
May. 18th, 2011 01:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
evaelisabethSeveral people have asked me about the no-knead recipe I use for my bread, here's the book that I got it from.
http://www.librarything.com/work/4308585/book/49944166
I ended up using their basic recipe for making 2 loaves (they recommend 4) each week, It takes me approximately 5 minutes to put together the dough (that's a very conservative estimate and includes hauling out the big flour bucket). Forming the loaves takes about 5 minutes of active work (again that's high balling it), the entire backing process takes 1 hour 45 min including the rising time. The bread is the tastiest on the day it's made of course but keep well for 3 or so days after that its gone anyway.
One caveat I would like to mention is that they indicate that their dough keeps in the fridge for 2 weeks, I have found that it's still viable but a lot of the rise goes out of it if kept much past 1 week. Bread is still good but it spreads out more and doesn't rise as high :-) Hence my weekly rotation. I couldn't store enough dough for two weeks anyway even in my big fridge.
http://www.librarything.com/work/4308585/book/49944166
I ended up using their basic recipe for making 2 loaves (they recommend 4) each week, It takes me approximately 5 minutes to put together the dough (that's a very conservative estimate and includes hauling out the big flour bucket). Forming the loaves takes about 5 minutes of active work (again that's high balling it), the entire backing process takes 1 hour 45 min including the rising time. The bread is the tastiest on the day it's made of course but keep well for 3 or so days after that its gone anyway.
One caveat I would like to mention is that they indicate that their dough keeps in the fridge for 2 weeks, I have found that it's still viable but a lot of the rise goes out of it if kept much past 1 week. Bread is still good but it spreads out more and doesn't rise as high :-) Hence my weekly rotation. I couldn't store enough dough for two weeks anyway even in my big fridge.