Non Knead variations

[AlaMoi]

the classic no knead bread is started in a covered pot - many shapes used

 

but using the same technique, reducing the hydration about 5%, makes for really nice rounds (done on a stone)

 

an upside down stainless bowl creates veddy nice crackle

 

so why not a loaf?  this is a 9x5 pan; thinking I'll up the volume next try

 

crumb shot

 

[AlaMoi]

following up on the kind interest in this thread, here's the latest on
"How to Break the Rules Without Really Trying"

 

the above loaf was 430g KA Bread flour + 345g hot water + 1 t DAY + 1 tsp salt
in a 9x5 loaf pan.  "Smart Living" - coated, which I buttered&floured just to be safe on the first try.
no need to grease/flour that brand - they are 'coated' and this second loaf released cleanly without the

grease/flour routine.

 

the first try didn't fill the pan to my heart's desire, so I upped the volumes:
645g flour + 518g hot water, same yeast&salt.

 

many descriptions of no-knead cite mixing to a shaggy dough; and I've seen questions: "whot?"
so, this is a shaggy dough - immediately after adding water & a good stir with a wooden spoon:

 

 

the lid (aka dinner plate, in my case) goes on and after 16 hours at a cool 68'F rise looks like:

 

 

panned, rising prior to ovening.  when lacking a cover, invent...

pre-heated to 500'F; 20 minutes covered at 475'F; uncovered 10 minutes; reduced heat to 450' for another 10 minutes.

it popped out of the loaf pan immediately on leaving the oven - I could hear the crust crackling as it cooled.

 

 

this volume fills makes for a nice size sandwich slice.  the smaller cross section, and the rounds, are

nice for a 'dinner bread' - but a bit skimpy for a sandwich.  max height here about 4.5 inches.

 

 

and the crumb shot...

 

 

Edited May 8, 2016 by AlaMoi
typos typos typos . . . sigh. (log)