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

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 2

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

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