Flour: If you want to make a simple loaf of bread with as little fuss as possible on your initial effort, use 4 cups of all-purpose flour. The result will be close to Italian or French bread. There are all kinds of recipes with all kinds of flour and all combinations of flour. Most of the time you will use some all-purpose flour. Sometimes you will use bread flour--look at the bag to see if it is labeled 'bread flour' as opposed to 'all-purpose flour.' We have also used many other kinds of flour in combination with all-purpose and bread flour.
Yeast: the kind of yeast you use will depend on the amount of time you allow the yeast to ferment. The 'ideal' recipe Breadtopia and I suggest ferments for about 18 hours. For this amount of fermentation the kind of yeast for sale at most markets (the yeast in three packet strips) is not right. Instead, some markets sell a JAR of Fleishman's brand yeast for maybe $8 that contains several ounces of yeast. If you have time, order yeast on the net. Google 'bread yeast'. Buy one of the half pound or pound bags of Fleishman's or other commercial brands of active dry yeast. The cost should be around $10 including postage--which makes it much, much more economical than those three packet strips. The larger unit will probably last you several months or a year.
I have occasionally made bread (or pizza crust) which I allow to ferment for only a few hours, not the 'ideal' 18 hours. For this kind of quick bread, the yeast in packets of three is acceptable. I long ago ran out of three packet yeast and have used slower-rising yeast even for quick bread. It has worked well, even though that's not the advertised use of the slow-rise product.
In either case, STORE THE YEAST IN THE FREEZER. It will stay hearty for a long time if it's frozen.
Salt: Kosher salt is my strong preference. If other kinds of salt work I wouldn't know.
Water: PREPARE YOUR WATER IN ADVANCE. Boil a pot full of water. When it cools store it in glass jars (okay, maybe plastic containers are acceptable, but I'm old fashioned that way). Regular tap water in most places has chemicals that might inhibit the yeast. Boiling knocks out the chemicals. If you want to use bottled water, I imagine it will work.
Showing posts with label dutch oven. Show all posts
Showing posts with label dutch oven. Show all posts
Getting Ready...Almost There
The bread recipe presented on this site is very elastic and very forgiving. Nothing has to be done exactly. Some people follow recipes to the letter and do not deviate from the written instructions. That's fine for them. I can't do things that way. I always add a little of this and take away a little of that. The instructions given on this website will try to accommodate those who need exact instructions without abandoning those who appreciate spontaneity in the kitchen. If you absolutely, totally cannot live with my style of ad libing, add your comments and I'll see what I can do to satisfy you somewhere in the middle.
Here's what you will need:
You will need an oven, a heavy Dutch oven, the bread ingredients, a bowl for overnight yeast rising, a large plastic bag or lids that fit your bowl exactly, large spoons and/or scrapers, a cloth towel, potholders.
Oven: every oven has its own personality. Some thermostats are exact. Some aren't. Keep trying different things until it goes right.
Dutch Oven: I've never tried this recipe with a thin-walled Dutch oven. I use one of those old-fashioned cast iron ovens that weigh a ton. It works just fine. If you have a more modern Dutch oven--such as a La Creuset--use it. I don't know for sure, but it seems to me the heavier the better.
Bowl: I mix the ingredients and let them sit overnight in a stainless steel bowl. My guess is that most other materials will work too--as long as the surface is slick. The bowl has to be larger than the ingredients because you will do mixing in the bowl and you don't want stuff to fall out.
Plastic Bag or Pot Lid: The flour, yeast, salt and water combination will sit in the bowl for many hours. You will need either a plastic bag or a pot lid. If you use plastic, make sure it's big enough to hold the bowl containing the flour. I've used the same plastic bag many times; perhaps it picks up good vibes after many uses. A relatively tight-fitting pot lid is also acceptable. Either choice will keep the fermentation limited to the space inside the bowl without exposing the mixture to too much ambient air.
Spoons and Scrapers: I never touch any of the ingredients with my fingers (unlike the videos I learned from). I use spoons or scrapers to touch everything. I start with spoons for the initial mixing. Scrapers do the most efficient job of 'massaging' the dough in the second step to be described in the Recipe entry.
Cloth: use a flat linen towel, not a fluffy teri-cloth towel.
Potholders: things can get very, very hot, so use thick protection. Make the protection long enough to cover your wrists.
Here's what you will need:
You will need an oven, a heavy Dutch oven, the bread ingredients, a bowl for overnight yeast rising, a large plastic bag or lids that fit your bowl exactly, large spoons and/or scrapers, a cloth towel, potholders.
Oven: every oven has its own personality. Some thermostats are exact. Some aren't. Keep trying different things until it goes right.
Dutch Oven: I've never tried this recipe with a thin-walled Dutch oven. I use one of those old-fashioned cast iron ovens that weigh a ton. It works just fine. If you have a more modern Dutch oven--such as a La Creuset--use it. I don't know for sure, but it seems to me the heavier the better.
Bowl: I mix the ingredients and let them sit overnight in a stainless steel bowl. My guess is that most other materials will work too--as long as the surface is slick. The bowl has to be larger than the ingredients because you will do mixing in the bowl and you don't want stuff to fall out.
Plastic Bag or Pot Lid: The flour, yeast, salt and water combination will sit in the bowl for many hours. You will need either a plastic bag or a pot lid. If you use plastic, make sure it's big enough to hold the bowl containing the flour. I've used the same plastic bag many times; perhaps it picks up good vibes after many uses. A relatively tight-fitting pot lid is also acceptable. Either choice will keep the fermentation limited to the space inside the bowl without exposing the mixture to too much ambient air.
Spoons and Scrapers: I never touch any of the ingredients with my fingers (unlike the videos I learned from). I use spoons or scrapers to touch everything. I start with spoons for the initial mixing. Scrapers do the most efficient job of 'massaging' the dough in the second step to be described in the Recipe entry.
Cloth: use a flat linen towel, not a fluffy teri-cloth towel.
Potholders: things can get very, very hot, so use thick protection. Make the protection long enough to cover your wrists.
No Knead Dutch Oven Crusty Bread video
 | No Knead Dutch Oven Crusty Bread 6 min The best for soup and gourmet sandwiches! *Music by youtube users: Billgoyette and lilsarah22* youtube.com - Related videos |
 | No Knead Bread Recipe Part 2 11 min No Knead Bread Recipe Makes 1 large round loaf Ingredients: 3 cups flour ¼ teaspoon instant yeast 1 ½ teaspoon salt ¾ cup plus 2 ... youtube.com - Related videos |
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