Breadtopia - Latest Comments in Cook’s Illustrated Almost No Knead

Re: Cook’s Illustrated Almost No Knead

Harvey — Wed, 22 Apr 2009 12:36:48 -0000

I have made this bread with a number of different beers. I have used stout beer, pilsners, lagers and ales. My favorite was using a 'wheat' beer like Blue Moon. I just used the Budweiser American Ale and the bread was terrific, but I still like the wheat beer the best. The actual flavor differences are minimal to most people. Most of the time my family usually didn't taste any differences. So go with it and try a simple, readily available beer like Bud. If you are not a beer drinker get a beer from a neighbor that drinks beer. Then give them some of the bread.

Harvey
"Man does not live by bread alone. Sometimes he needs some Butter as well"

Re: Cook’s Illustrated Almost No Knead

Breadtopia — Wed, 22 Apr 2009 12:28:04 -0000

Hi Carol,

People use all kinds of different beers. I personally don't think it matters much. You could even use the non-alcoholic beers if you want.

Re: Cook’s Illustrated Almost No Knead

Carol — Wed, 22 Apr 2009 12:09:05 -0000

I'm not a beer drinker. Can you please tell me what kinds of beer to use in the bread? Thanks.

Re: Cook’s Illustrated Almost No Knead

Rich. Witt — Mon, 20 Apr 2009 09:43:56 -0000

Hello

Another experiment in bread making:

My sis-in-law asked me if I ever used "potato water" in making bread. I had not, and decided to try it. I made 2 loaves. One was the ANK 1/3 whole wheat loaf, where I substituted 7 oz of the potato water for the spring water for the round loaf for my personal consumption.

The other ANK loaf was an all KAF white bread flour, using 4 oz of the potato water in the 10 oz of liquid. I brought the all-white loaf to my son's place for the Easter holiday, for an appetizer with brie & gorgonzola cheeses. Everyone devoured the entire loaf and proclaimed it the best they can remember ever eating.

My brother is a trained amateur chef, and wants me to teach him how to make it.

I'm just about to boil up some potatoes for the potato water, but I wonder, does anyone know if I could achieve the same result [chemically] using some potato flour rather than using potato water?

Rich

[img]SDC10506.JPG[/img]

Re: Cook’s Illustrated Almost No Knead

Charles — Sun, 19 Apr 2009 15:07:26 -0000

Eric, here are pictures of my latest bread making efforts. JPG 1194 is 50/50 white whole wheat and all purpose flour. 1195 is all purpose flour. 1199 is the crumb of the APF and 1204 shows the crumb of the white whole wheat. Even though I forgot the 2 Tbs of sugar in the WWWF it turned out great. Thanks

[img]DSCN1194.JPG[/img][img]DSCN1204.JPG[/img][img]DSCN1195.JPG[/img][img]DSCN1199.JPG[/img]

Re: Cook’s Illustrated Almost No Knead

Jeffrey — Sun, 19 Apr 2009 00:13:02 -0000

Two ways of lessening or avoiding the bitterness of whole wheat:
1. Use white whole wheat, which is milled from a different kind of wheat grain, and has a less bitter taste.
2. According to what I read in "Local Breads" by Daniel Leader, buy unmilled wheat berries and then grind your own flour (using a mill) as you need it.

Re: Cook’s Illustrated Almost No Knead

Breadtopia — Sat, 18 Apr 2009 14:04:43 -0000

Skip the sugar this time. You don't need it.

It is food for the yeast but also just flavor and covers the bitterness in the whole wheat but the bread will probably be fine without it.

Re: Cook’s Illustrated Almost No Knead

Charles — Sat, 18 Apr 2009 10:17:24 -0000

Eric, yesterday I started the whole wheat version of the “Almost No Knead” bread, and it has been rising for about 12 hours. However, last night I forgot to put the 2 Tbs of honey/sugar in the dough. Since it has been rising for 12 + hours, is it too late to add the sugar? Isn't the sugar just food for the yeast, if not, what does the sugar add?

Re: Cook’s Illustrated Almost No Knead

Breadtopia — Tue, 14 Apr 2009 07:12:20 -0000

Hi James. That's a Danish dough whisk.

Re: Cook’s Illustrated Almost No Knead

James — Tue, 14 Apr 2009 02:04:20 -0000

Just curious what that thing is that you are using to stir in the Almost No Knead Sandwich Loaf Recipe video. Your answer would be much appreciated, thanks in advance.

Re: Cook’s Illustrated Almost No Knead

BJ — Sat, 21 Mar 2009 20:12:43 -0000

Well, I made the recipe just as Eric said to with the exception of using yeast, I used my very active and healthy starter and used half the amount of vinegar. I got a great looking loaf. Rose up quite a bit more than I expected while in the oven. It is still cooling so have not tried it for flavor. I also have put together another loaf, as an experiment, omitting the beer altogether. Want to compare. Thanks for the advice from all. Starting to realize that it is all an experiment and even the mistakes are edible!

Re: Cook’s Illustrated Almost No Knead

Jeffrey — Sat, 21 Mar 2009 15:20:55 -0000

Sourdough starters must be fully "activated" before using them in any recipe. If the culture has been sitting idle, it should be fed with flour and water, and allowed to ferment a good 8 - 12 hours before actually using it to make bread. Most recipes I've read say that an activated culture stored in the refrigerator can be used for up to 3 days, after which it should be reactivated. Most bakeries feed their SD cultures at least once a day, often more.

1/4 cup of a starter that's been sitting in your refrigerator for a week isn't going to do a very good job of raising your dough.

Re: Cook’s Illustrated Almost No Knead

Rich. Witt — Sat, 21 Mar 2009 12:19:04 -0000

BJ
Go to Eric's & my comments & photos here starting 02-28-09, re 100% whole wheat.

I, of course did not use sourdough starter. However, I did use 1 TBSP of vital wheat gluten per cup of flour. I still did not get a great rise. Eric suggested using a lot more instant yeast, like maybe a TSP. Maybe you want to increase the amount of starter. If cups of starter are equivalent to TSPs of instant yeast, you may want to try a full cup of starter - or work your way up. Start with a half-cup of starter.

I did not try increasing the yeast because I simply did not like the taste of the 100% whole wheat loaf, and will not bake it again.

Of course, maybe you like that flavor.

Rich

I have not tried increasing the yeast

Re: Cook’s Illustrated Almost No Knead

Marianne — Sat, 21 Mar 2009 11:49:40 -0000

BJ, I would imagine that you can substitute the starter for the yeast. I'm guessing that 3/8 cup of starter could be substituted for the 3/8 tsp. of instant yeast.

As for the beer, the beer adds liquid as well as flavor, so substituting water for the beer should work, but the flavor would be different.

Using all whole wheat flour may result in a loaf which doesn't rise as well because there's less gluten in the whole wheat flour than in white flour. If you can find whole wheat bread flour, that might help. Or, you can add some vital wheat gluten to increase the gluten content of the whole wheat flour.

Give it a try and see how it goes.

Re: Cook’s Illustrated Almost No Knead

BJ — Fri, 20 Mar 2009 17:59:20 -0000

I want to use my starter to make the sandwich loaf. Do I just do as this site says and sub the starter for the yeast? Can I leave out the beer and go with all water? What I really want is just a whole-wheat sourdough sandwich loaf. Any suggestions? I have made the sandwich loaf the way the video shows and it was very good, but I have this great starter and don't want to use yeast.

Re: Cook’s Illustrated Almost No Knead

Breadtopia — Mon, 09 Mar 2009 20:52:33 -0000

All the information is in the videos. I gather you are unable to view the videos on your computer so here you go... 8 to 18 hours on the first rise and 2 hours on the second.

Re: Cook’s Illustrated Almost No Knead

Carol — Mon, 09 Mar 2009 19:55:19 -0000

You don't give any rising times for either the breads on this page for for the banana bread, or the no knead loaf bread, or I just don't seem them. Any help is greatly appreciated. I know the original no knead has an 18 hour and a 2 hour rise time. Thanks.

Re: Cook’s Illustrated Almost No Knead

Breadtopia — Sun, 08 Mar 2009 23:43:20 -0000

Hi Carol,

There's a long rise too. It's pretty much like the regular no knead recipe in that respect. I can't remember if it's in part I or II of the the two videos, but I'm pretty sure it's in there.

Re: Cook’s Illustrated Almost No Knead

Carol — Sun, 08 Mar 2009 18:09:18 -0000

I don't see anywhere in the recipe where it says how long the rises. Only the video mentions a 2 hour rise. Is the 2 hour rise the only rise?

Re: Cook’s Illustrated Almost No Knead

Jeffrey — Wed, 04 Mar 2009 10:13:13 -0000

Hi Stephanie

Glass has texture, although you can't really see or even feel it, and I think it makes a difference how oil or shortening is applied to the surface. My recollection (it's been a while since I used my Pyrex loaf-pans for bread) is that problems with sticking for standard bread recipes came when I didn't rub the oil (or shortening - I used Crisco) into the surface of the pan. The solution I arrived at was to put a slightly excess amount of oil into the pans, then really rub it into the surface with a paper towel, which also acted to absorb excess oil. When I used shortening, I loaded up the paper towel with shortening, then rub it in, paying particular attention to the corners of the pan, where I most often encountered problems.

I could also be that your glassware has slight manufacturing defects, making the surface just a little bit more textured than most, which would add to sticking.

Re: Cook’s Illustrated Almost No Knead

Breadtopia — Wed, 04 Mar 2009 05:41:55 -0000

Hi Stephanie,

I don't know why you'd have such problems with sticking. I've only used butter because it's always worked fine for me. I don't even use very much. Hopefully someone else can help with this and your yeast question.

Re: Cook’s Illustrated Almost No Knead

Stephanie J — Wed, 04 Mar 2009 01:18:20 -0000

Clarification to above question...hey, it's almost 11:30 pm and I should be sleeping :(

When I say I use "standard" yeast, I mean Red Star active dry as opposed to instant or bread machine style.

Re: Cook’s Illustrated Almost No Knead

Stephanie J — Wed, 04 Mar 2009 01:14:55 -0000

Your lovely sandwich loaf slipped out ever-so-easily from that glass Pyrex. I have NEVER had luck with glass. My bread ALWAYS sticks! What am I doing wrong? I've tried Pam-type sprays, straight olive oil (heavy or sprayed-on with a Misto), straight canola oil (heavy or sprayed-on with a Misto), and butter. I loved the crust in that glass. Any suggestions?

Secondly, I've seen it asked before, but I couldn't find an answer. I've been doing the CI Almost NK since it was published regularly, but I have never used instant yeast, always standard. I don't soften it prior in a bit of water, just throw it in the dry ingredients. I've never had a problem with performance. However, has anyone used both methods? Did instant actually result in a significant difference?

Thanks!

Re: Cook’s Illustrated Almost No Knead

Rich Witt — Tue, 03 Mar 2009 14:20:01 -0000

Marianne

Thanks for the link. When I get a little more time, I'll utilize the nutritional formula.

Rich

Re: Cook’s Illustrated Almost No Knead

Breadtopia — Tue, 03 Mar 2009 12:05:41 -0000

I really like Kamut too. And I love using these ancient grains. I'm growing some rare heirloom wheats now. I planted last Sept and hoping they come up this Spring. I'll be putting up a page on growing wheat and posting progress of the project. It'll take years to build a good seed supply but what fun working on it.