Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
tim

The Bakers Catalogue's No-Knead Bread Recipe

Recommended Posts

Hi,

The Baker's Catalogue is now offering their version of the no-knead bread titled Absolutely No-Knead Crusty-Chewy Bread.

There are significant differences with the Sullivan Street Bakery's recipe.

Whopping Hydration: They call for hydration rates between 89% and 97% depending on the protein level of the flour.

Second Rise in the Baking Vessel: The crock is not preheated but is used for the second rise. This eliminates the oven spring of the Sullivan Street version. Using the crock for the second rise also necessitates greasing of the container.

Shorter Baking Time: The bread is baked at 450 degrees for 45 minutes covered and 4 - 5 minutes uncovered.

The resulting bread comes from the oven with a flat top. (I'm not sure about that.) It appears that a period of kneading, rather than stirring, develops a higher, rounder crown.

I would like to hear comments on this recipe.

Tim


Edited by tim (log)

Share this post


Link to post
Share on other sites

The bread in their photo looks terrible. I don't see any reason to try that recipe.

Share this post


Link to post
Share on other sites

If it isn't perfect, keep improving it! :biggrin: I look forward to one the eGullet bread bakers giving it a try and letting us know how it turned out.

Share this post


Link to post
Share on other sites
If it isn't perfect, keep improving it!  :biggrin:  I look forward to one the eGullet bread bakers giving it a try and letting us know how it turned out.

I'm not saying the no-knead bread is perfect or even close for that matter, but from the king arthur photo it looks like their version is significantly worse.

Share this post


Link to post
Share on other sites

I see no reason not to give it a try. I'm wild about the other bread, but if this one has some interesting differences, but is still good, then what's lost?

If it's not very good, then I've just lost a few cups of flour and a little yeast.

I'm kinda surprised at the reactions. Usually eGulleters are willing to dive in and try just about anything.

I should have something to report this weekend. Right now, the plan is to mix it up tomorrow morning before work, and bake tomorrow evening. But there have been too many stupid crises at work this week, to make me to believe I can count on being able to do this. (I may have to start a thread on how to infuse various foods with alcohol, so that I can imbibe at work.) :blink::biggrin:

Share this post


Link to post
Share on other sites
I'm kinda surprised at the reactions.  Usually eGulleters are willing to dive in and try just about anything.

That's kind of what I was thinking. :unsure:

The KAF recipe may not produce the more artisan-style looking loaf people most people associate with other no-knead bread recipes, but there's no reason all no-knead breads should look or taste the same any more than regular kneaded breads do. :hmmm:

The photo referred to may not do the KAF recipe justice, but even if it does produce a somewhat heavier loaf it would probably make good sandwich bread? :smile:

SB (inclined to give KAF the benefit of the doubt and try the recipe :wink: )

Share this post


Link to post
Share on other sites
Anybody else notice that little link in the upper right hand corner?  The one for the $100 Artisan Bread Baking Crock?  :laugh:  :laugh:

Wow, that's hilarious. My favorite selling point: "It has a lid to trap steam."

Share this post


Link to post
Share on other sites

KA also reccomends their Sir Lancelot High Gluton Flour( no surprise there). The shipping charges alone cost more than the flour.

I really want that flour for some bagels I want to make( Peter Reinhart BBA), but I refuse to pay that much for shipping.

Share this post


Link to post
Share on other sites

I haven't tried this particular recipe, but I do quite often make something similar - 'rolls that almost bake themselves'

8 dl water

2 -3 tsp salt

a bit of honey

10 g. fresh yeast

enough flour (whatever is in the cupboard) to make dough the consistency of thick porridge (use at least app. 60 % high protein wheat flour for the rolls to come uout well risen)

dissolve yeast in water, add other ingredients and stir till mixed. Let rise in fridge overnight. Shape rolls by using two spoons and drop on greased sheet. let the dough warm up for a while

bake at 225 c until done (depends on size) - can be popped in tins to rise in the fridge overnight - adjust baking time and oven temp.

This recipe makes moist, chewy rolls that are very nice when fresh. The principle is the same as the crock-bread.

It is ideal if you want to make someting that takes care of itself (and don't like to touch the dough :raz: ), but, just as with the crock-bread, you don't get a very well developed bread.

Share this post


Link to post
Share on other sites
KA also reccomends their Sir Lancelot High Gluton Flour( no surprise there).  The shipping charges alone cost more than the flour. 

I really want that flour for some bagels I want to make( Peter Reinhart BBA), but I refuse to pay that much for shipping.

On a really small order, that may be true. Shipping is far less percentage-wise on a larger order.

The grocery stores here are carrying more and more King Arthur brand flours...why don't you ask a local store to sell some?

Share this post


Link to post
Share on other sites
KA also reccomends their Sir Lancelot High Gluton Flour( no surprise there).  The shipping charges alone cost more than the flour. 

I really want that flour for some bagels I want to make( Peter Reinhart BBA), but I refuse to pay that much for shipping.

add your own gluten (vital wheat gluten) to regular KA flour ..

it works perfectly and you can acheive the texture you really like by adding more or less ..

try just tossing a tablespoon of it into your next loaf of bread and see what you think?

much cheaper!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Rene_lorraine
      I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much. 
    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By pastrygirl
      If so, what was it like?  Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
       
       
    • By Doofa
      FYI. On todays Food Programme, BBC Radio 4 which will be podcasted I think tomorrow after its repeat. He outlined the Bread tome, and I found very interesting the economics of bread. It's all a bit beyond me as a Coeliac most of it is out of my reach. One can listen to it on Radio 4 website. Furthermore R4 is my constant companion and the last bastion of civilisation
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or grilled/BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Sliced  Beef
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce and Shaoxing wine. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil, but any  vegetable oil except olive oil would be fine) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
  • Recently Browsing   0 members

    No registered users viewing this page.

×