Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Sverige on May 04, 2015, 11:12 PM
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Anyone tried this?
https://youtu.be/13Ah9ES2yTU
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5 - 6 years ago I was doing a lot of home baking and read up on this quite a bit but never tried it. There is quite a lot of info out there about no knead bread and by most accounts, it seems to work. I actually quite enjoyed the kneading process and if I was feeling lazy I used the bread machine to do the mixing. I don't use the machine to actually bake very often though.
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Well I have a batch of dough gently rising in the kitchen. It's been there twelve hours already and will get baked in 12 hours time. What the video doesn't show, which was clarified in the accompanying article, is a counter rise of 2-3 hours after removing the dough from the container.
Im not sure if my oven will get hot enough though, as 500F is 260C and I think mine tops out at 220C.
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This is interesting. It suggests it's the expansion caused by the action of the yeast which effectively kneads the bread
http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html (http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html)
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Any heavy casserole dish would do for baking this type of bread. IMO ;)
The amount of bread making Utube videos is amazing.
I make all kinds of fresh bread, love the automation/gadgetry of my bread machine.
Worst loaf I ever made was when I forgot to put the paddle back in the machine ;D ;D ::)
I make a favourite Ciabatta with a very sloppy dough on a 1hr rapid bake. Spot on every time.
These machines are also great for knocking up Naan dough ;)
cheers Chewy
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I make a favourite Ciabatta with a very sloppy dough on a 1hr rapid bake. Spot on every time.
These machines are also great for knocking up Naan dough ;)
cheers Chewy
That's how I do mine, and pizza dough and fresh pasta.
Chewy, would you share your ciabatta?
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Here you go I do a spot of bread making hand made not a bread machine this is my standard white loaf is there no end to this mans talents! LOL.
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Pass the Lurpack. :)
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Thats the trouble I'm wanting to eat it before it's cooled down.
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Hi Livo
I
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I'll give it a go on rapid. Thanks. I rarely use the machine to actually bake although I did when I first got it. I mainly use it now to mix, knead and rise, then bake in the oven. Much better result IMO.
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Bread cakes fresh out of the oven
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Bread cakes fresh out of the oven
Well how come the snow on them didn't melt, then ?!
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Nice one Phil.
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They look nice Bob. Were they no knead or did you see no need?
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You guys on the other side of the planet have some funny terminology. "Bread Cakes?" We call then bread rolls or buns. Remember the froggies. Let them eat cake. Bread or cake but not both.
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Bread Rolls in the South West of England as well Livo ;D
Must be a regional thing ;)
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I made some no knead dough yesterday thinking I'd have pizza for dinner, but found I had no mozzarella so had to come up with plan B. Instead I split it three ways into dough balls and made some bread rolls this morning. Probably a bit over floured but that no knead dough sure gets sticky, so hard to handle without a lot of flour on the surface.
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For those who want to know more about no knead bread, (by Nancy (wait for it) Baggett,) mobi, epub, pdf, (don't recommend the pdf version, convert to pdf yourself)
http://www.pdfbooksplanet.org/cooking-and-diets/6860-nancy-baggett-kneadlessly-simple-fabulous-fuss-free-no-knead-breads.html (http://www.pdfbooksplanet.org/cooking-and-diets/6860-nancy-baggett-kneadlessly-simple-fabulous-fuss-free-no-knead-breads.html)
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They look nice Bob. Were they no knead or did you see no need?
Haha , Thank you Sverige the bread was kneaded by hand for around 8 minutes.
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You guys on the other side of the planet have some funny terminology. "Bread Cakes?" We call then bread rolls or buns. Remember the froggies. Let them eat cake. Bread or cake but not both.
Also not only bread cakes around here, others call them either Cobs, Rolls, Buns or baps but a lot of us call them bread cakes here in Sheffield in South Yorkshire.
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For those who want to know more about no knead bread, (by Nancy (wait for it) Baggett,) mobi, epub, pdf, (don't recommend the pdf version, convert to pdf yourself)
http://www.pdfbooksplanet.org/cooking-and-diets/6860-nancy-baggett-kneadlessly-simple-fabulous-fuss-free-no-knead-breads.html (http://www.pdfbooksplanet.org/cooking-and-diets/6860-nancy-baggett-kneadlessly-simple-fabulous-fuss-free-no-knead-breads.html)
Nice one Les, looks like a very interesting link. Will check it out.
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Your welcome Sverige
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Anyone tried this?
https://youtu.be/13Ah9ES2yTU
I'd never heard of this, let alone tried it. I reckon the no-knead idea is bonkers but other aspects of the technique show real potential, especially the 'dutch oven' approach, so I'm very grateful to you for flagging it up.
this is my standard white loaf
Your two loaves of bread look absolutely superb!
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As Chewy pointed out, Youtube is awash with videos. Heres one that I thought was a sort of 'Artisan Bread for Dummies'
https://www.youtube.com/watch?v=yePMpoyXwys (https://www.youtube.com/watch?v=yePMpoyXwys)
Couldn't get any easier.
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Bob, are those sweet cakes, and is that icing sugar on top? Otherwise they would be perfect rolls/baps/cobs :)
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A bit off topic and with plenty of music along with no commentary to annoy Phil ;), heres a great video showing how the big boys do it. :)
https://www.facebook.com/scuolapizza/videos/4491146642088/?fref=nf (https://www.facebook.com/scuolapizza/videos/4491146642088/?fref=nf)
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Hi Garp no just standard bread dusted with flour prior to baking they have risen more than usual they
Generally come out more flatter.
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A bit of topic and plenty of music along with no commentary to annoy Phil ;), heres a great video showing how the big boys do it. :)
https://www.facebook.com/scuolapizza/videos/4491146642088/?fref=nf (https://www.facebook.com/scuolapizza/videos/4491146642088/?fref=nf)
I can't be listening to videos with music at my age will drive me mad.
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Hi Garp no just standard bread dusted with flour prior to baking they have risen more than usual they
Generally come out more flatter.
Good work then, Bob. I'd happily cut one in half, butter the bottom side, add a square sausage, a tattie scone and a good dollop of brown sauce. Any chance of the recipe?
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Hi Garp no just standard bread dusted with flour prior to baking they have risen more than usual they
Generally come out more flatter.
Good work then, Bob. I'd happily cut one in half, butter the bottom side, add a square sausage, a tattie scone and a good dollop of brown sauce. Any chance of the recipe?
Yes pal it's the same recipe that I made them loaves with will post it in a day or two
Out having a drink at present.
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Ooh , nice matching glasses, Bob (I'm assuming yours is the lickle one).
Never mind all that socialising and treating the missus and stuff - get your arse back home and post that recipe (just kidding of course - have a lovely evening) :)
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Mmmm. They look nice. The rolls (cakes) too. What is the story with the small glass?
So in baking bread like this, do you use a water spray, tray of water or ice cubes at the beginning of the bake? I used to and it assists in the early rise and formation of a crispy crust. I never bothered when making a Pullman loaf in a lidded loaf pan of course.
Another useful thing I found, and used to do, was to have a "thermal battery" in the oven for bread baking. Either a pizza stone or a baking try full of volcanic rock. Even unglazed terracotta tiles are used sometimes. This helps the home oven to maintain a more even temperature with less spikes and dips. The only thing is you have to heat your oven well in advance.
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Not sure if your question was to Bob or myself Livo, but for the crusty rolls I posted yesterday I used a pair of steelite dessert bowls, preheated in the oven, then dropped the dough into one and covered with the other, inverted so as to form an enclosed container. This is in place of the Dutch oven from the method in the video from the OP. It seemed to work nicely and I believe the theory is to form a steam chamber and heat store in one. My rolls had ten mins covered and 8 mins uncovered to brown, all at 210C in a fan oven.
Trying a larger one today (loaf) which is proving at the moment.
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Mmmm. They look nice. The rolls (cakes) too. What is the story with the small glass?
So in baking bread like this, do you use a water spray, tray of water or ice cubes at the beginning of the bake? I used to and it assists in the early rise and formation of a crispy crust. I never bothered when making a Pullman loaf in a lidded loaf pan of course.
Another useful thing I found, and used to do, was to have a "thermal battery" in the oven for bread baking. Either a pizza stone or a baking try full of volcanic rock. Even unglazed terracotta tiles are used sometimes. This helps the home oven to maintain a more even temperature with less spikes and dips. The only thing is you have to heat your oven well in advance.
Hi livo the small glass is 1/2 pint for the wife!
Regarding the bread I heat the oven 20 minutes in advance and place a metal tray in the
Bottom of the oven! just prior to baking I pour boiling water into the tray to create some steam this helps to give the bread a better crust! When making cob type loaves I place a granite baking stone in the oven and place the bread on it!
If I find the time will put a together a video.
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Good info there rom both of you. I love the smell of fresh baked bread. Like onions and bacon it just causes instant hunger.
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Trying a larger one today (loaf) which is proving at the moment.
Sverige,
After you make your large loaf, could you tell me how long it stays fresh, once cut. I use a Paul Hollywood recipe at the mo, and that will stay fresh for at least 4 day's, but I'm looking to try some no knead in the future,
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I don't think it's going to last long enough to test that Les. I thought I'd have a small slice with lunch and since then I keep going back to it. It's half gone already!
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Looks lovely Sverige - great breads on show recently :)
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Looks good enough to eat Sverige ;D
Good Job
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I like the look of that Sevrige.
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Here is my bread recipe
800 g of Allinson bread flower Morrisons is also ok
14 g of Allinson fast action yeast
50g of unsalted butter
16g table salt
480 ml of water
Just mix all the ingredients together in the usual way and knead for 8 minutes leave to rise in a covered bowl until doubled in size then knock all the air out and divide in half and shape to size and place in two 1ld bread tins and cover and leave to rise for around 1 hour or until doubled in size
I bake mine on gas mark 5 for around 40 minutes I also put a tray of boiling water in the bottom of the oven just prior to baking this creates steam and helps for a better crust! When cooked either bread, bread cakes, rolls baps etc are best turned upside down and baked for a further 5 minutes this will crisp the bottom of the bread.
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Today's bread using seeded wholemeal flour!
Photo 1 proving in a polythene bag
Photo 2 placing in oven with steaming water tray underneath bread
Photo 3 bread is baked
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Absolutely beautiful rolls, Bob :D
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Thanks Garp