Baking has never been my bag. I am not the most thorough and meticulous guy, but I hate paying 4 dollars for a loaf of organic bread. Last year I read the New York Times article on No Knead Bread. The recipe and method sat well with me and allows room for experimentation and error, key to my lack of skills. Every loaf of bread has been edible since I started with the exception of one I forgot about and looked like I tried to cook a rock.
I stick to two main recipes we like here, Spelt Bread and Sesame Semolina. I use more yeast because its cold here and I find the bread turns out better. I also use a little more salt.
Spelt Bread
2 cups whole spelt flour
1 cup white spelt flour
1.5 cups water
pinch of salt
some honey
1/2 tsp yeast
Sesame Semolina
2 cups white bread flour
1 cup semolina
1.5 cups water
1/2 tsp of yest
pinch of salt
some toasted sesame oil (coat my hands with it so the dough doesn't stick)
sesame seeds for top
The water and salt and honey can be changed for taste and wanted crumb, basically the more water the more bubbles.
More recipe variations here. But I basically stick to the three cup rule. Whole wheat would be 2 cups whole wheat 1 cup white. Its pretty easy to add whatever you want to the bread like sunflower seeds or other whole grains. Here is a video that is some what helpful to see the process.
I try to minimize mess and tools so I do everything in one bowl and don't take the dough out unit it is ready to be baked. I use only a fork as a tool to stir so no need for crazy expensive mixers. A dutch oven is key and I prefer the no enamel ones. I do knead the semolina bread for a little bit especially if the kids have been crazy. What I love about the bread is the short time commitments. Otis, my son, helps me mix it, usually takes 5-10 minutes, I give him a bit to play with when I flip it around another 5 minutes and then bake it. The only tough thing is you have to plan ahead since the bread has to sit overnight.
Any questions just put them in the comments.
6 comments:
I made the dough yesterday. I'm going to bake it tonight.
I have a question now.
You said, "I try to minimize mess and tools so I do everything in one bowl and don't take the dough out until it is ready to be baked."
Does this mean you don't do that towel thing (step#3 in the NYtimes article)?
Yeah I just cover it withthe plastic wrap I used to cover it over night. I don't want to deal with a towel covered in flour.
How did it turn out?
It was pretty good, but a little heavy. I intended to do 2 cups whole wheat, 1 cup white, but I forgot and did all wheat.
That's the way Lex likes it. I just toat the crap out of it and eat it like crackers when its heavy. I like it with 2 cups white and one wheat. I do knead it for a little bit in the bowl when forming it, helps give it more lift.
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