this is kind of a side question for anyone i have made many no knead breads recently but i cant seem to get a good hard crust could it be my oven or am i not cooking it long enough. PS i have so enjoyed this whole site from december 2006 to now .
Jacob V
· 1 year ago
I have been trying to increase my recipe but... I'm having trouble with my the bread staying sticky in the middle, it gets a beautiful crust but the inside seems not entirely cooked. It's edible but it's sticky, you can see it on the bread knife after cutting it. I have experimented with less and less water in the recipe, my last batch had 5 cups of flour (4 white and 1 a blend of several flours) with 2 cups of water (1 tsp salt and 1/2 tsp yeast) but still the same results. I bake the whole thing in my new oblong la cloche at F450 (any hotter an it burns) for 30 min covered and 20-30 min uncoverd.... Any suggestions...? thanks Jacob V.
Breadtopia
· 1 year ago
Hi Jacob,
I gather you don't have problems with the regular sized loaf?
For a larger volume of dough, you may have to lower the temp and increase the time. This is where an instant read thermometer comes in particularly handy. If the middle hasn't reached 195-205 (in there somewhere), it's not done.
Also, be sure you're letting it cool completely before slicing. It's finishing baking while it's cooling.
Paula
· 1 year ago
So 24 oz. of flour would be about 5 cups? It would be helpful if you'd include the cup measurements along with ounces. This recipe looks like the perfect bread to take to our Thanksgiving celebration. I will make a trial version this weekend. Thanks for the wonderful recipes!
Bob Packer
· 1 year ago
Paula, I was going the other way and ask Eric to start using grams also. I am too lazy to reach under my scale to flip the little switch!
Seriously, the reason why most up to date recipes use weight instead of volume is because of the vast difference in the way the flour is put into the measuring cup.
As an experiment, if you have a scale, scoop and level the flour and weigh it. Now, use a spoon to shake the flour into your measuring cup and weigh it. Now, stir the flour and sprinkle it into the measuring cup and weigh it. Now sift the flour and do the same.
I think you will find that each method gives you a different weight.
I have converted most of my recipes over to weights and I have found that for MY recipes, 135 grams work out perfectly. And it is sure faster to weigh out 810 grams on the scale than to measure out each cup.
Paula
· 1 year ago
Bob,
I have never used a food scale, hence my question. Another gadget I have to have, I guess!
At least bread-baking doesn't seem to require the same level of precision as pastry-baking, which is one reason I prefer it. But I hate to give Eric more work, so I will either get a scale or find a quick weight-to-cups conversion guide to keep handy.
Which of the recipes here do you make most often? I'm new here and have made only the white and whole wheat versions of the no-knead bread, but I'm planning the craisin one for Thanksgiving.
Bob Packer
· 1 year ago
Paua,
I started out with no scale and had problems with consistency. If you can, get one from Eric. The one he sells is a good one.
You will wonder how you got along without it. I use it for postage, other foods as well as baking.
BTW, I put off buying his Swedish dough whisk for quite a while and finally got it a couple of weeks ago. I use it constantly now. I use it to stir almost anything I am doing, fruit butters, cake mixes, etc. Beats getting out my mixer with the attendant cleanup!
If you will email me at oldcampcook(at)yahoo(dot)com, I will be happy to send you my Basic bread recipe. I mix it with the whisk, cover the bowl and refrigerate it overnight. Shape and pan (I make a lot of loaf breads)
Paula
· 1 year ago
I love the whisk! I bought that and the La Cloche round baker the first week I was perusing here.
I will shoot you an email for the recipe.
Ben
· 1 year ago
I agree with Paula's first post. I'd love to have a scale, but don't presently. I greatly appreciate when recipes are listed in cups and weight, though I know I need to get a scale for more consistent results.
Shereen
· 1 year ago
I was wondering if there was anything that I would need to do if I wanted to double the Sourdough No Knead recipe?
Do I need to change any of the times.. rise... bake with lid ... bake without Lid???
Thanks
Isaac Mensah
· 12 months ago
Looking for a no knead recipe fpr making Milk Bread. Any thoughts??
Breadtopia
· 12 months ago
What is milk bread? How is it normally made?
Jeff B.
· 11 months ago
Eric/Joe, do you think the 19 1/2 ounces of water would be about right for use in increasing the other NK recipes? The reason I ask is that the text above mentions what seems to be a pretty stiff dough. And my NK doughs tend to be pretty wet after mixing. Maybe the water needs to be increased a little? Or maybe I am just reading it wrong.
I'm looking to make better use of my La Cloche Oblong as well.
Breadtopia
· 11 months ago
Hi Jeff,
I haven't worked with the above recipe. Hopefully Joe will see this and chime in.
Dorothy Chan
· 10 months ago
Hi Eric, Milk bread is a European styled white bread. The texture is a lot chewier than the North American white bread that you get in the supermarkets, such as Wonderbread. The milk bread usually comes in a square loaf and makes excellent sandwiches, toasted or otherwise. I think if you substitute milk with water, it might do. I'm only guessing. Haven't tried it out.
Breadtopia
· 10 months ago
That's interesting, Dorothy. Thanks for the info.
Bev Krastel
· 10 months ago
Hello bread makers, my question to you all is has anyone tried to make a loaf of all grain with the NKB?? I am a diabetic and I am told to eat grain bread and not white. Thanks Bev.
sharon ellis
· 10 months ago
Hi all, am wondering if I can take the Basic White Bread Recipe and make a jalepeno cheese bread out of it. I love this bread recipe and first time baking it, it turned out great! I have been looking at other jalepeno recipes and some call for semonila flour. Please advise. Thanks :) SHARON
Dorothy Chan
· 10 months ago
Hi Bev, I have made a loaf once with half rye flour and half whole wheat. The result is a rather small loaf and it is very dense. I guess it is because the rye flour and whole wheat flour is much heavier.
Thanks Dorothy for your input about the KNB bread. I'm going to try whole wheat and flax seed ( ground ) and see how that works. I will let you know if it turns out ok. Bev
Frank
· 9 months ago
I just made 2 loaves of all rye no knead bread.I cheated and adde 1tablespoon gluten for every cup of flour .Puit the resulting dough in to my new lacloche man Was it good.
All Comments
Any suggestions...?
thanks Jacob V.
I gather you don't have problems with the regular sized loaf?
For a larger volume of dough, you may have to lower the temp and increase the time. This is where an instant read thermometer comes in particularly handy. If the middle hasn't reached 195-205 (in there somewhere), it's not done.
Also, be sure you're letting it cool completely before slicing. It's finishing baking while it's cooling.
I was going the other way and ask Eric to start using grams also. I am too lazy to reach under my scale to flip the little switch!
Seriously, the reason why most up to date recipes use weight instead of volume is because of the vast difference in the way the flour is put into the measuring cup.
As an experiment, if you have a scale, scoop and level the flour and weigh it.
Now, use a spoon to shake the flour into your measuring cup and weigh it. Now, stir the flour and sprinkle it into the measuring cup and weigh it. Now sift the flour and do the same.
I think you will find that each method gives you a different weight.
I have converted most of my recipes over to weights and I have found that for MY recipes, 135 grams work out perfectly. And it is sure faster to weigh out 810 grams on the scale than to measure out each cup.
I have never used a food scale, hence my question. Another gadget I have to have, I guess!
At least bread-baking doesn't seem to require the same level of precision as pastry-baking, which is one reason I prefer it. But I hate to give Eric more work, so I will either get a scale or find a quick weight-to-cups conversion guide to keep handy.
Which of the recipes here do you make most often? I'm new here and have made only the white and whole wheat versions of the no-knead bread, but I'm planning the craisin one for Thanksgiving.
I started out with no scale and had problems with consistency. If you can, get one from Eric. The one he sells is a good one.
You will wonder how you got along without it. I use it for postage, other foods as well as baking.
BTW, I put off buying his Swedish dough whisk for quite a while and finally got it a couple of weeks ago. I use it constantly now. I use it to stir almost anything I am doing, fruit butters, cake mixes, etc. Beats getting out my mixer with the attendant cleanup!
If you will email me at oldcampcook(at)yahoo(dot)com, I will be happy to send you my Basic bread recipe. I mix it with the whisk, cover the bowl and refrigerate it overnight. Shape and pan (I make a lot of loaf breads)
I will shoot you an email for the recipe.
Do I need to change any of the times.. rise... bake with lid ... bake without Lid???
Thanks
I'm looking to make better use of my La Cloche Oblong as well.
I haven't worked with the above recipe. Hopefully Joe will see this and chime in.
Milk bread is a European styled white bread. The texture is a lot chewier than the North American white bread that you get in the supermarkets, such as Wonderbread. The milk bread usually comes in a square loaf and makes excellent sandwiches, toasted or otherwise. I think if you substitute milk with water, it might do. I'm only guessing. Haven't tried it out.
SHARON
I have made a loaf once with half rye flour and half whole wheat. The result is a rather small loaf and it is very dense. I guess it is because the rye flour and whole wheat flour is much heavier.
It should be pretty easy to make a jalepeno cheese variation of the basic no knead recipe. In fact I just did a search and came across Brian Avery's reporting on just that. Go to http://www.breadtopia.com/no-knead-recipe-varia... and read down a bit. And also here: http://www.breadtopia.com/basic-no-knead-method...