December 28, 2011 at 3:04 pm #256308crystalMember
Ive been making bread the old fashioned way for years, i have kneaded and damaged my sholder doing it. So lately i have not been making as much till some one pointed out that i could make it without kneading! Brilliant i said and set about making this bread using a recipe from the New York Times. I have written it up on my blog here:
Hope you enjoy it~ I simply LOVE this bread and its soooooooo easy!February 1, 2012 at 10:11 pm #516961AuroraOzMember
This is great crystal! I came online today to find just such a recipe so thank you. What size casserole dish do you tend to use? I’ve got a medium oval shaped one that i hope will work ok, so will see how it goes.February 1, 2012 at 10:48 pm #516962LyndyLouMember
Thank you – will def give this a go. Been trying to work out how to fit making bread into my working week (frozen just isn’t the same)…. this may just be the solution 🙂
Can I ask what sort of flour you use? I’ve tried a ‘bread’ flours to plain home brand flour and have found that the ‘cheaper’ brands have resulted in heavier bread. Mind you I’m only just starting my bread making journey so its very possibly the maker rather than the flour…February 2, 2012 at 12:03 am #516963
:wave: Lyndy Lou. I also make this bread and use bakers flour, I find it works better for bread. I think there is a thread somewhere on ALS about the no knead bread. Will have a look and put up the thread if I can find it. If not I have also made a blog post about it. Very much similar to Crystals and taken from the same article. I made a couple of minor variations that worked for me but everyones different :tup:
Here it is:
Some of the others had some good suggestions on other things to use as well.
This bread is sooooo yum and so easy to make.February 2, 2012 at 9:56 am #516964crystalMember
I use plain flour from Aldi, theres usually additives in Bakers flour, including extra gluten. But you dont need them in this bread. Its all in the making, We made a kneaded loaf yesterday and the kids couldnt tell the difference between it and the shop bread. So its more about the effort you put in when it comes to kneading, and watch your water. If the dough is too wet, it can prevent it from drying the inside. Make sure the loaf is COLD before you cut and use it, if using it for samdwhiches and such. Its easier to cut and needs the cooling time to dry the centre of the loaf.
I think my casserole is about 3L or 4L. But you can use a different size, just dont fill it past about halfway, or you could end up with a bread-splosion in your oven 😉February 2, 2012 at 11:20 am #516965
I’ve just put a batch in the fridge –February 2, 2012 at 12:23 pm #516966February 2, 2012 at 12:25 pm #516967
does not need a mixer BW, give it a whirl – if mine does work, will bring some over on wednesday 🙂February 2, 2012 at 12:29 pm #516968
calliecat post=337298 wrote: does not need a mixer BW, give it a whirl – if mine does work, will bring some over on wednesday 🙂
Yeah I know ….the above disaster was no knead.
Do you people just use white flour for the no knead?February 2, 2012 at 2:32 pm #516969karyn26Member
I had the same problem as you BW in the other thread and havent bothered to make it again.
I havent made ANY bread for months and eating shop bread.Though seeing this thread I’m going to give it another go and make one in the cast iron pot and one in the glass oblong dish.
I’ll let you know how I go with it.February 2, 2012 at 2:56 pm #516970
BlueWren post=337299 wrote:
does not need a mixer BW, give it a whirl – if mine does work, will bring some over on wednesday 🙂
Yeah I know ….the above disaster was no knead.
Do you people just use white flour for the no knead?
I always use bread flourFebruary 2, 2012 at 3:51 pm #516971
Bakers flour has a higher protein content. I find it better for breads.February 2, 2012 at 4:03 pm #516972AirgeadMember
The extra protein in baker’s flour gives the dough strength. So a loaf made with bakers flour can rise higher without collapsing. Regular flour can make a good loaf but you have to be very careful that it doesn’t over rise or it will collapse and form a heavy loaf.
In short, you can leave a baker’s flour loaf to rise longer and higher than a loaf made with regular flour.
DaveFebruary 2, 2012 at 4:06 pm #516973
Just asked as Crystals,s no knead bread looks pretty good and she said she just uses Aldi plain flour. :shrug:
I guess that would be OK for an occasional loaf but I do prefer wholegrain,multigrain etc for every day.February 2, 2012 at 4:13 pm #516974
Thanks Dave :tup:
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