1st attempt at Lahey's No-Knead as a Loaf

5 posts / 0 new
Last post
strikingtwice's picture
strikingtwice
Offline
Joined: 2011-05-19 07:33
1st attempt at Lahey's No-Knead as a Loaf

So one of the issues that i've been running into with the no knead bread recipe from My Bread by Jim Lahey (run and get it immediately if you don't have it), is that it's not great for sandwiches. The boule that it makes is beautiful beyond belief and delicious, but the inconsistent natural shape doesn't give you a lot of sandwich worthy height. 

One of the main points of the cooking method (read about the whole method in the book), is that it's done in a cast iron dutch oven. An oven within an oven. It's meant to replicate a closed door wood burning stove (more accurately, an ancient roman clay oven). Instead, today I used a super cheap loaf pan that I got from The Restaurant Store or http://www.webstaurantstore.com. I covered it pretty tightly with tented foil for the first 30 minutes, then uncovered for the next 15-20.

Also, before the second quick fermentation, I gave it a couple of folds. The no-knead bread produces a very light open crumb, one that is not ideal for sandwiches. With a few folds and some VERY light palm presses, I squeezed together some of the dough. Then cooked. The result is a beautiful looking loaf of bread, but I still can't get the height I want. I'm thinking more dough for the batch? Is my solution that simple? Thanks everyone, enjoy the pics.

If you can't view the pictures, here's a link.

http://smg.photobucket.com/albums/v637/strikingtwice/

esavitzky's picture
esavitzky
Offline
Joined: 2011-05-16 07:13

Hi Dave,

I had a similar problem with my sourdough and Chef Jacob suggested I reduce my % of water to 60% from 70%.  This made a difference in height but at the same time increased the density of the bread thus yielding less of an airy crumb.  I have been experimenting with different percentages between 60% and 70% and will eventually find a balance that works.  I also use the cast iron dutch oven.  

Hopefully Jacob will release the second part of the bread series podcasts to provide some insight  on going from dough to a nicely prepared boule that gets a good spring and has a great crust and crumb.  Most of what I am doing now is based on the help he has provided that you will find in the sourdough thread.

By the way, your link is password protected.

Elliot

strikingtwice's picture
strikingtwice
Offline
Joined: 2011-05-19 07:33

Elliot, try the link again.

I actually have no problems with the boule, I want to do loaves now, and this is the problem. I've been trying to replicate the cooking method in a loaf form. I will try the hydration change. Thanks.

esavitzky's picture
esavitzky
Offline
Joined: 2011-05-16 07:13

Dave, and watched a youtube video of him preparing the no knead recipe just a little while ago.

The recipe I use for sourdough is very different and of course doesnt even include anything other than natural yeast from the starter.

So the hydration rates I use are very different than what Leahy uses.  He actually uses a 50% hydration rate with the 1 1/2 cups water to 3 cups of flour.  So I really cant help you out here.

I was intrigued by the video though that  I just mixed up a batch and am letting is proof over night and into tomorrow.

I did change the recipe somewhat and converted to grams as cup measures are not really replicable.

I decided to use a mixture of 85% bread flour and 15 % whole wheat flour.  I'll let you know how it turns out.

Sorry for any confusion as the confusion was all mine.

Elliot

strikingtwice's picture
strikingtwice
Offline
Joined: 2011-05-19 07:33

The best mix that I've found for the lahey method is 50 50 bread/AP.

The recipe from the book is as follows
flour 400g
yeast 1g
salt 9g
water 300g

His hydration is actually 75%.

Hope it turns out well, as long as you don't handle it a whole lot, it usually does. It also doesn't need the sourdough starter as much because the long ferment really creates a lot of the alcohol and sour.

Enjoy.

Newest Forum Topics

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 1

hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

Comments: 0

Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

Comments: 4