Well, I finally got the perfect crumb, texture and flavor I have been looking for...... Mixed a few recipes.... shot from the hip.... did what they said NOT to do......
Sooooo I have no idea if I can repeat this....
It ain't a beauty but the cover of this book don't tell anything about how good it is....
Made 2 loaves so I didn't have enough flour for 2 big loaves... that's all it would rise... Lots of air...
There's no sugar in this recipe.... so browning ain't gonna happen.....
Nice crumb... The texture is almost like a bagel.... chewy.... perfect for me....
I like bread you can chew.... Not a fan of the light stuff...
I used a King Arthur recipe that can be found on their website..... No-Knead Crusty White Bread...
I used KA unbleached bread flour... they call for AP flour...
907 grams flour
14 grams salt
14 grams yeast
608 grams warm water
Mixed the flour, water and sugar... started to clean up and noticed the yeast, all weighed out in a cup, just sitting there......
So I put the mixer back together (Kitchen Aid 6 quart professional) and tried to incorporate the yeast....
Put it in the oven to raise .....
Bride said, "I need the oven for dinner"..... Wha... it's 2:30 in the afternoon...
So into the beer cooler overnight after a fair raise in the oven....
divided the dough into the 2 LARGE bread pans...
Set on the counter to raise again..... that's all she'd do... raised about 1.5, not double... I then realized the pans were too big for the recipe.. oh well.....
I'm not very good at this bread stuff yet... maybe someday...
into the 450 deg. oven.. with a pan of water.... . set the timer for 30 minutes.... at 25 minutes I thumped the crust.... very hollow sounding, at least that's what I thought....
I pulled the pans, turned out the loaves on a wire rack and stuck in a thermometer.... 178 degrees.... WHAT !!!... too cold and the therm came out with batter on it.... KERAP... it ain't cooked yet.... but I covered the loaves with a heavy towel and let them sit until cold....
When I cut into the loaf, the dough had cooked adequately so it wasn't raw and wet... LUCKY ME.....
Bride read the notes at the bottom of the recipe and noted extra water was needed if bread flour was used..... I never read the whole recipe... only enough to get into trouble...
Sooooo, next batch will be more flour, salt, water and the yeast, hopefully, will be incorporated at the proper time for mixing....
As far as good bread goes.... this was my BEST ever for the criteria I judge bread by.... There's no way I can duplicate it... This was a monumental success and failure at the same time...
Thanks for looking.....
Sooooo I have no idea if I can repeat this....
It ain't a beauty but the cover of this book don't tell anything about how good it is....
Made 2 loaves so I didn't have enough flour for 2 big loaves... that's all it would rise... Lots of air...
There's no sugar in this recipe.... so browning ain't gonna happen.....
Nice crumb... The texture is almost like a bagel.... chewy.... perfect for me....
I like bread you can chew.... Not a fan of the light stuff...
I used a King Arthur recipe that can be found on their website..... No-Knead Crusty White Bread...
I used KA unbleached bread flour... they call for AP flour...
907 grams flour
14 grams salt
14 grams yeast
608 grams warm water
Mixed the flour, water and sugar... started to clean up and noticed the yeast, all weighed out in a cup, just sitting there......
So I put the mixer back together (Kitchen Aid 6 quart professional) and tried to incorporate the yeast....
Put it in the oven to raise .....
Bride said, "I need the oven for dinner"..... Wha... it's 2:30 in the afternoon...
So into the beer cooler overnight after a fair raise in the oven....
divided the dough into the 2 LARGE bread pans...
Set on the counter to raise again..... that's all she'd do... raised about 1.5, not double... I then realized the pans were too big for the recipe.. oh well.....
I'm not very good at this bread stuff yet... maybe someday...
into the 450 deg. oven.. with a pan of water.... . set the timer for 30 minutes.... at 25 minutes I thumped the crust.... very hollow sounding, at least that's what I thought....
I pulled the pans, turned out the loaves on a wire rack and stuck in a thermometer.... 178 degrees.... WHAT !!!... too cold and the therm came out with batter on it.... KERAP... it ain't cooked yet.... but I covered the loaves with a heavy towel and let them sit until cold....
When I cut into the loaf, the dough had cooked adequately so it wasn't raw and wet... LUCKY ME.....
Bride read the notes at the bottom of the recipe and noted extra water was needed if bread flour was used..... I never read the whole recipe... only enough to get into trouble...
Sooooo, next batch will be more flour, salt, water and the yeast, hopefully, will be incorporated at the proper time for mixing....
As far as good bread goes.... this was my BEST ever for the criteria I judge bread by.... There's no way I can duplicate it... This was a monumental success and failure at the same time...
Thanks for looking.....