Comments on: no-knead bread http://smittenkitchen.com/2006/11/one-for-the-sling-files/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Keely http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-331232 Keely Fri, 13 Nov 2009 18:47:25 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-331232 Hi Deb, I made this and its wonderful, of course. But, I want to give it something more, do you think a few chuncks of roasted garlic or olives would be ok? if so, when do I add it in? Thanks, Keely Hi Deb,

I made this and its wonderful, of course. But, I want to give it something more, do you think a few chuncks of roasted garlic or olives would be ok? if so, when do I add it in?

Thanks,

Keely

]]> By: judy http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-326446 judy Wed, 21 Oct 2009 20:54:11 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-326446 I just finished tasting my no knead bread for the first time. The crust is fantastic but like others the middle a little doughy. I unfortunately used active dry yeast instead of the rapid rise that was also in my cabinet. Next time, today after 3 p.m., I will lower the oven temp to 450 and use my le creuset white enamaled pot instead of the black interior. ?? Can I use milk as my liquid? I just finished tasting my no knead bread for the first time. The crust is fantastic but like others the middle a little doughy. I unfortunately used active dry yeast instead of the rapid rise that was also in my cabinet. Next time, today after
3 p.m., I will lower the oven temp to 450 and use my le creuset white enamaled pot instead of the black interior. ?? Can I use milk as my liquid?

]]> By: Mary Myrick http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-325690 Mary Myrick Sun, 18 Oct 2009 18:11:17 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-325690 I am never buying a loaf of bread again! I tried the white flour no-knead recipe for the first time after seeing Jim Lahey on Martha Stewart. I followed the recipe to a T and it turned out perfectly. It looks just like the picture on the cover of Jim's cookbook. I am obsessed with this bread! I'm making it daily and giving it to others to try because I love it so much. I made tomato, mozzarella and pesto panninis with it today for lunch and omg! I'm trying his baguettte recipe next. I am never buying a loaf of bread again! I tried the white flour no-knead recipe for the first time after seeing Jim Lahey on Martha Stewart. I followed the recipe to a T and it turned out perfectly. It looks just like the picture on the cover of Jim’s cookbook. I am obsessed with this bread! I’m making it daily and giving it to others to try because I love it so much. I made tomato, mozzarella and pesto panninis with it today for lunch and omg! I’m trying his baguettte recipe next.

]]> By: Amanda http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-308264 Amanda Wed, 22 Jul 2009 20:47:08 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-308264 Made this for the first time last night for my cooking club. It was my first attempt at a dough that needed to rise and it has made a bread maker out of me. I'm already planning to make it again later this week. Two big notes 1) Thanks to whomever posted this on here or one of the numerous other blogs I read while afraid it would fail. I put the dough for the last proof on a heavily floured silpat on a cooking sheet. It still stuck to the incredibly heavily floured towel but it wasn't so bad and you could pour it into the casserole dish 2) I used my big Anolon stock pot since it called for such a big pot. I would use my 3qt ceramic casserole next time. Don't know why you would need such a big surface to put it on and I'd like it a little taller next time. It made a wonderful chewy crust and yummy bubbly inside. I put sesame seeds (barely knew they were there) and fennel seeds (loved them and will do it again) on the floured silpat before adding the dough. Made this for the first time last night for my cooking club. It was my first attempt at a dough that needed to rise and it has made a bread maker out of me. I’m already planning to make it again later this week.

Two big notes
1) Thanks to whomever posted this on here or one of the numerous other blogs I read while afraid it would fail. I put the dough for the last proof on a heavily floured silpat on a cooking sheet. It still stuck to the incredibly heavily floured towel but it wasn’t so bad and you could pour it into the casserole dish
2) I used my big Anolon stock pot since it called for such a big pot. I would use my 3qt ceramic casserole next time. Don’t know why you would need such a big surface to put it on and I’d like it a little taller next time.

It made a wonderful chewy crust and yummy bubbly inside.

I put sesame seeds (barely knew they were there) and fennel seeds (loved them and will do it again) on the floured silpat before adding the dough.

]]> By: Carolyn http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-303817 Carolyn Sun, 12 Jul 2009 18:23:04 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-303817 Hey Deb!!! I just finished making this no-knead bread, and let me say, I'm in love. I wasn't entirely confident in myself throughout the process, but as soon as I took a peak at the little baking beauty in it's final stages in the oven, I was overwhelmed with joy. Eight minutes never felt so long. When that timer beeped, I was nearly jumping out of my pants. The first bite was nothing short of magical. There is nothing like making your own bread (this is only my third loaf, ever) and I love the experience. Thank you, thank you, thank you for sharing this recipe with us! I am relatively new to your site, as I have only been following for a few months, but I am on here every day (honestly) because I absolutely love what you do, how you write, all the photos you take, EVERYTHING! Thanks again!! Yours truly, Carolyn Hey Deb!!!

I just finished making this no-knead bread, and let me say, I’m in love. I wasn’t entirely confident in myself throughout the process, but as soon as I took a peak at the little baking beauty in it’s final stages in the oven, I was overwhelmed with joy. Eight minutes never felt so long. When that timer beeped, I was nearly jumping out of my pants. The first bite was nothing short of magical. There is nothing like making your own bread (this is only my third loaf, ever) and I love the experience.

Thank you, thank you, thank you for sharing this recipe with us! I am relatively new to your site, as I have only been following for a few months, but I am on here every day (honestly) because I absolutely love what you do, how you write, all the photos you take, EVERYTHING!

Thanks again!!

Yours truly,
Carolyn

]]> By: Paula http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-288362 Paula Tue, 26 May 2009 22:57:38 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-288362 OMG! This bread is awesome. I must confess that I made two loaves this weekend directly from the NYT website without checking here first. My husband was in charge of buying the yeast and he came home with Active Dry, not instant. So I used the full amount not your suggested conversion. Oh well. For the first loaf, I used 2 cups of unbleached organic white and 1 cup of white whole wheat flour. The crust was ready before the inside was, so we ended up slicing it and toasting in the oven. It worked and it was yummy, with a nutty taste. The second loaf was all white, and it tasted like an artisan bread you can get at a bakery. Unbelievable! OMG! This bread is awesome. I must confess that I made two loaves this weekend directly from the NYT website without checking here first. My husband was in charge of buying the yeast and he came home with Active Dry, not instant. So I used the full amount not your suggested conversion. Oh well. For the first loaf, I used 2 cups of unbleached organic white and 1 cup of white whole wheat flour. The crust was ready before the inside was, so we ended up slicing it and toasting in the oven. It worked and it was yummy, with a nutty taste. The second loaf was all white, and it tasted like an artisan bread you can get at a bakery. Unbelievable!

]]> By: KatyBelle http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-276641 KatyBelle Tue, 28 Apr 2009 20:27:27 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-276641 I've been hearing about No-Knead bread for ages now, and I FINALLY tried making it, the last couple days. I'm never buying a loaf of "fancy artisanal" bread ever again. This is SO much better, and it's fresh out of my oven. I just sat down and ate my first slice spread with some nice salted butter, and it is amazing. Thank you SO much, Deb!!! I’ve been hearing about No-Knead bread for ages now, and I FINALLY tried making it, the last couple days.

I’m never buying a loaf of “fancy artisanal” bread ever again. This is SO much better, and it’s fresh out of my oven.

I just sat down and ate my first slice spread with some nice salted butter, and it is amazing.

Thank you SO much, Deb!!!

]]> By: Molly http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-272901 Molly Wed, 22 Apr 2009 11:17:05 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-272901 I ran into the problem of not having the instant yeast as well--I could have just run out and bought some, but I like to know whether a substitute is feasable or not, so I subbed whatever is in our fridge (I don't remember exactly what it is, it's in a smallish jar) in a slightly larger quantity (a heaping 1/4 teaspoon) and a generous pinch of sugar. I did a 12-hour rise instead of the full 24 hours (what can I say? Patience is not one of my virtues, and the dough looked exactly like it was supposed to, and lots of what I read about this bread said that 12 hours of rise time was just fine. It all worked fine--beautifully, in fact. It's the best loaf of bread I've ever baked. It is maybe a hair salty for me; I might step the salt back to 1 1/8 teaspoons. Texture, flavor, appearance are all a revolution in bread-baking for me. Overall, it's a triumph of the meritorious. Next time I'll probably try a longer rise time, as I'm really a fan of what this relatively long, slow rise did for the flavor of this bread. I am new to your site, but I admit to having a bit of a foodie crush on you. Congrats on the baby news; I'm pregnant at the moment as well, with my second. A warning: farther along, standing in the kitchen for long amounts of time will lose some of its appeal. You'll come to really appreciate things you don't knead, stir, chop, or have a lot of lengthy prep time for. Also, things you can convince your husband to cook. :) I ran into the problem of not having the instant yeast as well–I could have just run out and bought some, but I like to know whether a substitute is feasable or not, so I subbed whatever is in our fridge (I don’t remember exactly what it is, it’s in a smallish jar) in a slightly larger quantity (a heaping 1/4 teaspoon) and a generous pinch of sugar. I did a 12-hour rise instead of the full 24 hours (what can I say? Patience is not one of my virtues, and the dough looked exactly like it was supposed to, and lots of what I read about this bread said that 12 hours of rise time was just fine.

It all worked fine–beautifully, in fact. It’s the best loaf of bread I’ve ever baked. It is maybe a hair salty for me; I might step the salt back to 1 1/8 teaspoons. Texture, flavor, appearance are all a revolution in bread-baking for me. Overall, it’s a triumph of the meritorious. Next time I’ll probably try a longer rise time, as I’m really a fan of what this relatively long, slow rise did for the flavor of this bread.

I am new to your site, but I admit to having a bit of a foodie crush on you. Congrats on the baby news; I’m pregnant at the moment as well, with my second. A warning: farther along, standing in the kitchen for long amounts of time will lose some of its appeal. You’ll come to really appreciate things you don’t knead, stir, chop, or have a lot of lengthy prep time for. Also, things you can convince your husband to cook. :)

]]> By: Agatha http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-268430 Agatha Wed, 15 Apr 2009 03:06:05 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-268430 I've made this bread perhaps a dozen times or more. I prefer to make it less wet and with more yeast. The resulting bread isn't nearly as anemic looking. It rises tall and round. Though the holes inside the loaf aren't quite as big. I use a full teaspoon of the instant yeast versus the 1/4 teaspoon called for in NYT. I usually use 2 cups of bread flour and 1 cup of Prairie Gold white wheat. As for the amount of water, I don't pay that much attention. I start with 1 1/3 cups and add until the dough holds together well if you pick it up, and is a bit too sticky to want to knead, but not really sloppy. Then I put the bowl in a plastic shopping bag and put that inside my camping cooler, just to keep an even temp., and let it sit overnight. In the a.m. I turn the dough out onto a floured board, do a few fold-over type kneads (perhaps for a minute), gather it into a ball, then set it on parchment paper for the final rise. Spray with pam and cover with a dish towel. At the conclusion of the rise, I slit the top with a razor and lower the parchment into my heated enameled cast iron pot. No flopping a soggy loaf into the pan. Bake covered at 450 for 30 minutes. Take the lid off and bake for perhaps 15 more. I much prefer this to the result I had the one time I followed the NYT recipe. I've made this with sourdough starter as well but its been a long time. I used a full cup of starter rather than the 1/4 cup I've see recommended some places, but I don't remember how much flour and other liquid. I ruined my starter by leaving it out of the fridge for too long. I tried several times to get it back to its old self, but I never managed and I never started over. I had made my starter from scratch and watching it come to life was a tremendous experience. It's nice to know it can be done, but I'm not really eager to do it again. I’ve made this bread perhaps a dozen times or more. I prefer to make it less wet and with more yeast. The resulting bread isn’t nearly as anemic looking. It rises tall and round. Though the holes inside the loaf aren’t quite as big. I use a full teaspoon of the instant yeast versus the 1/4 teaspoon called for in NYT. I usually use 2 cups of bread flour and 1 cup of Prairie Gold white wheat. As for the amount of water, I don’t pay that much attention. I start with 1 1/3 cups and add until the dough holds together well if you pick it up, and is a bit too sticky to want to knead, but not really sloppy. Then I put the bowl in a plastic shopping bag and put that inside my camping cooler, just to keep an even temp., and let it sit overnight. In the a.m. I turn the dough out onto a floured board, do a few fold-over type kneads (perhaps for a minute), gather it into a ball, then set it on parchment paper for the final rise. Spray with pam and cover with a dish towel. At the conclusion of the rise, I slit the top with a razor and lower the parchment into my heated enameled cast iron pot. No flopping a soggy loaf into the pan. Bake covered at 450 for 30 minutes. Take the lid off and bake for perhaps 15 more. I much prefer this to the result I had the one time I followed the NYT recipe.

I’ve made this with sourdough starter as well but its been a long time. I used a full cup of starter rather than the 1/4 cup I’ve see recommended some places, but I don’t remember how much flour and other liquid. I ruined my starter by leaving it out of the fridge for too long. I tried several times to get it back to its old self, but I never managed and I never started over. I had made my starter from scratch and watching it come to life was a tremendous experience. It’s nice to know it can be done, but I’m not really eager to do it again.

]]> By: Lin http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-264360 Lin Sun, 05 Apr 2009 01:56:54 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-264360 The first loaf of brad i ever baked (10 years ago) was so hard I thought it would crack the tiles when it fell on the floor. I've been eyeing this recipe ever since I started following (stalking) SmittenKitchen about 6 months ago, and last night I finally tried it. The loaf is baking right now, I used bread flour and just over 1 1/2 cups of water. Was a bit worried since it was nowhere near a "ball" when I POURED it into the cast iron pot, and it's looking a bit shaggy. After reading how successful everyone else has been, and how "forgiving" this recipe is, my hopes have been restored. We'll see in about 10 min! Tks again Deb! The first loaf of brad i ever baked (10 years ago) was so hard I thought it would crack the tiles when it fell on the floor. I’ve been eyeing this recipe ever since I started following (stalking) SmittenKitchen about 6 months ago, and last night I finally tried it. The loaf is baking right now, I used bread flour and just over 1 1/2 cups of water. Was a bit worried since it was nowhere near a “ball” when I POURED it into the cast iron pot, and it’s looking a bit shaggy. After reading how successful everyone else has been, and how “forgiving” this recipe is, my hopes have been restored. We’ll see in about 10 min! Tks again Deb!

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