Simple Bread

[rwsaunders]

The history of no-knead bread...from the NYT.

https://www.nytimes.com/2021/05/03/d...02057533fd3d37

[htwoopup]

The history of no-knead bread...from the NYT.

https://www.nytimes.com/2021/05/03/d...02057533fd3d37

BTW, made the « improved » recipe in the article yesterday with the substitute 100 gms rye for 100 gms bread flour and adjust the water as was suggested in the notes. Used the clouche. Pretty good.

[rwsaunders]

First the biga ferments overnight for 14 hours, then you add the balance of the flour/salt/yeast/water, shape and proof for another hour and finally, out comes the boule for Elon Musk...cut pics later with dinner.

[rwsaunders]

Unfortunately it is still soup season here, so the bread making continues...slice pics from the latest batch.

[htwoopup]

Unfortunately it is still soup season here, so the bread making continues...slice pics from the latest batch.

Wow. Convinced me to try this biga thing after my ride for bread tomorrow. Going to try a recipe from "Flour, Salt, Water, Yeast".

[rwsaunders]

^ Ken Forkish’s recipe for sure Jon. Pay special attention to the mixing water temp (80F) and overnight dough fermentation temperature and time (12-14 hours) and don’t try to accelerate. The dough needs to be 74-78F and when higher than 78F (such as fermenting in the oven with the light on), I’ve entered crouton territory. Pretty simple really and just requires patience, which I lack sometimes.

PS I start the biga at 6pm and it’s ready to mix and proof by 8am the next morning. 3.5 hours of proof, 1 hour of rise and ready to rock in the oven. Ken uses a pretty high temp too at 475F, so check your oven calibration.

[rydesteel]

^ Ken Forkish’s recipe for sure Jon. Pay special attention to the mixing water temp (80F) and overnight dough fermentation temperature and time (12-14 hours) and don’t try to accelerate. The dough needs to be 74-78F and when higher than 78F (such as fermenting in the oven with the light on), I’ve entered crouton territory. Pretty simple really and just requires patience, which I lack sometimes.

PS I start the biga at 6pm and it’s ready to mix and proof by 8am the next morning. 3.5 hours of proof, 1 hour of rise and ready to rock in the oven. Ken uses a pretty high temp too at 475F, so check your oven calibration.

Are you cooking on a stone or in a Dutch oven? It's time to start experimenting with something other than no knead bread I think. are the proofing containers from KA? Thanks!

[rydesteel]

My latest no Knead attempt, started the dough about 9 am Wed, day off from the car store so should have plenty of time. Customer calls and wants to buy a car, should be in around 2 so still plenty of time. Got there around 5 and we finished about 8 so the dough had about an 11 hour initial rise. So let's see what happens? Let it rise a second time, dropped it the Lodge Dutch Oven and wow my best oven spring ever. Great flavor and crumb, requisite Grilled Cheese photo included.

[rwsaunders]

Are you cooking on a stone or in a Dutch oven? It's time to start experimenting with something other than no knead bread I think. are the proofing containers from KA? Thanks!

Dutch oven Frank and I either found the containers on KA or Amazon...I’ll check. Nice boule btw.

PS... Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2 on Amazon...come in 1-8qt sizes.

[htwoopup]

The biga...I like the mixing with the hands thing. Kinda like I like working on my bike. It makes me feel more at one with it all.

That said, I measured on the scale so accurately...but then, wetting my hands so the dough doesn't stick added way too much water I think.



This stuff was so wet that when I had it on the counter divided and was shaping loaf one, the dough for the second loaf almost escaped off the counter and down onto the floor.

But it tasted ok.



Although it wasn't so good that I would replace my normal no-knead recipe.

But again, I think that is because I made it too wet trying not to get stuck as it didn't hold its shape after the proofing; so any pointers are welcome.

[rwsaunders]

Jon...when I lose a biga, it’s usually because it fermented too fast, i.e. the dough temperature was high as biga is essentially a stiff dough. I start to mix the biga with a stiff dough whisk, then I wet my hands as you described to finish the mix. I’ve been very careful to follow the mix temperatures in the book (80F) and to let it ferment on the counter and not in an oven. Here’s a pic from the other day after 14 hours...triple in size, a slight dome on top and not too many gas bubbles...around 74F. Hope that helps.

[rwsaunders]

Not as fun as the biga and poolish doughs, but I give the masses what they want.

[rydesteel]

A couple of the last efforts, the first is a Jalapeño Cheddar bread that was really good, I got the folds right and had good distribution of the cheese and pepper, the other I put together this morning and ti was supposed to be an 8 hour rise that turned into 12+. It looks really good. I've had trouble with the high hydration loaves they taste great but don't get brown and crispy. My Father in law gets 1/2 loaf a week of whatever i bake on Wed. He's Romney and his Mother baked bread everyday, I bake twice a week and am happy to remind him of home. This weeks bake.

[rydesteel]

Ken Forkish showed up for Fathers Day :>). It's about to get interesting here!

[htwoopup]

Left the cinnamon raisin loaf on the counter proofing a tad too long. Okay many tads too long. It over ran the loaf pan...



But it came out pretty tasty. (As did the half eaten no knead white in the background above which was baked first)...



As good as it is just plain, I can't wait for the morning for the French Canadian to make her special French toast with this loaf.

[rydesteel]

my first attempt at Biga, making the Biga 50% Wheat Bread from Forkish. Does anyone oil the tubs first? Just started the bulk rise and the Biga was really sticky and wanted to stay where it was at. It's all out and blended now I'll post pics when it's done.

[guido]

Your scraper is your friend with the Forkish WW breads.

[rydesteel]

Your scraper is your friend with the Forkish WW breads.

I was amazed at how well the tubs cleaned up after the remaining dough dried. Proofing now the Neighborhood is about to smell amazing :>)

[rydesteel]

I was pretty happy with my first attempt at Biga 50% Whole wheat didn't quite get it fully incorporated but the flavor is great. I'll probably do the 40% next since that's closer to what we normally have in the house. Biga white is next and saving some for foccacia and pizza dough.
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[guido]

Great looking loaf Frank!