What would be the texture? Hi there, i think that would work but it might make the bread a lot more heavy and dense.
If you try it let me know how you go! Sure, thanks alot! Can you pls show a double chocolate pavlova recepi and some tips on how to make a good pavlova. Hi Gemma.
- Faster No Knead Bread - Jenny Can Cook.
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It looks so good. My question is regarding the honey. Thank you xx. Hi there, Sure you can! Actually you can leave it out, use brown sugar, agave etc. It also adds a little flavor, but mostly it is to feed the yeast. I made bread for the first time using this recipe. I used active dry yeast instead of instant yeast and my total rise time was nearly 30 hrs. The bread had a very hard crust on top but the inside was soft and tasted good. The only thing is it did not rise much in the oven. Is this because of the over rising? Hi there, great job! Bread making can be tricky, my whole wheat didnt rise up too too much either, it can be due to the yeast or conditions when the bread is proofing.
ARTISAN BREAD RECIPE
Hello Gemma!! First of all, thank you so much for creating all these fabulous recipes for us with your expertise as a pastry chef. Just an idea I wanted to try! Hi there, thank you so much for the lovely message! I think the addition of barley flour would work well here. Let me know how you go! Aloha Gemma, I have a weakness for any type of breads. Do you have an easy no knead no yeast bread or butter rolls recipe that you can share with us Bigger Bolder Baking Buddies? Hi Shirlynn, A true baking buddy! Fermentation does the job on the gluten, time is your friend. In a cool climate this can be done at room temperature too, no fuss!
Hi Gemma, Like many people here, I also would like to make a whole wheat bread only. Is it something that bakers use or is it too extreme? You can use that or you can use psyllium Husk but if the dough is made correctly neither is necessary. I hope that helps! Best if luck! Oh, psyllium Husk is even better! Hi, Gemma. But, I just want to ask you: Can I use all purpose flour? I mean, I only have all purpose. Thank you very much! Hi Ana, Yes! I used store bought multigrain bread mix in this recipe and it worked surprisingly well. It is the first ever i baked a bread loaf in my oven! It came out like a loaf bought from a bakery!
Hi Ying, Good job! You clearly found a good blend of flours, and this would matter a lot. Can this dough be left in the fridge instead of at room temperature? Or if you make it in a stand mixer, can it be used after the usual few hours rise? I have a sensitive stomach and cant risk leaving it out for to long but would love to try this recipe. Hi Jules, Yes, to both. During fermentation the dough becomes acidic, which helps to prevent the growth of harmful bacteria too.
Baking it then destroys any bacteria, so should not be a problem for you. Box clever though, do what you are happier to do for you health, very important in this context. Will give this a go and let you know how it comes out. Hi Kim, Yes! Hi Gemma, I tried and made a pizza. Hi Saeideh, I am really happy to hear this, thank you for letting me know.
Fermenting dough is the oldest method of bread making, the yeasts from the atmosphere were found to have entered the dough when left overnight and caused the dough to expand, depending on the type of grain used. This is how wheat was developed as the grain of choice for yeast baking, it works best with yeast. Kneading came later, when the process was better understood, and there was a need to speed up the development of the dough for commercial baking.
Love your recipes. I tried this and it turned out really good! Almost tastes like it is a sourdough bread which is my favorite! Hi Nancy, Good! I am happy you tried this recipe, and yes, a little butter will help in the pan! Hi gemma, Can i use bread flour instead of whole wheat flour? Cant wait to try this! Hi there, Do you mean brown flour or white flour? You can make this bread with all plain white flour, strong bread flour will be perfect too. Wanted to ask, would this recipe work if I were to halve the amount of all purpose flour and double the quantity of the whole wheat flour?
That would be 1 cup of all purpose and 2 cups of whole wheat flour. Hi Nancy, Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong whole wheat flours developed for this purpose. A blend of white and wholemeal will work best and adding a little more yeast, and more sugar will also help with this flour. Try it! Gemma, Is there any way to make this with Gluten free flour? Hi Jen, The trouble with a yeast bake is that it relies on gluten to give it structure and a good rise.
Xanthan gum mimics this action in some flours, and some manufacturers of GF flour make a flour specifically for yeast baking too. That would be your best bet. A mix of GF flour, a strong wheat flour, and a strong whole wheat flour may work, but it will not be perfect! I think it will be a bit dense. Experiment a bit. A soda bread will be a surer option for you. Not much help I know! That was a great help. I really love that you took the time to explain all the flours and why they would or wouldnt work together. Thank you so much!
See, this is why we love watching and learning from you!!! Will this recipe work well if I substitute wheat flour with oat flour? Hi there, thank you for your kind words. I am not too sure!
I have not tried it with oat flour, though I think it may work as long as you keep the proportion right. Oat flour has no gluten, wheat flour has, so there is the difference. I intend to bake it in a bread pan — in this case, would it still be necessary to score the dough?
Hi Marianne, Scoring a dough allows for a little expansion but it is never essential to a bake. You can proceed without it. Hello, tried with whole wheat flour and sugar. Added a little more water.
5-Minute Artisan Bread
Kept out for 18 hrs n then baked. Turned out good! Binu, Thank you so much for letting us know, delighted you had a good result. Can I bake it in a loaf pan?
No-Knead Crusty Artisan Bread
Hi there, I did not suggest all wholewheat flour for this recipe, you will not get the same result. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours. Hi Marine, Sugar, brown sugar, or even a dark brown sugar, treacle or molasses.
The sugar really will help in this recipe, but it does not matter so much which type of sugar. Hey Gemma! Is it okay if use active dried yeast instead? Does both work same way? Hi there, Yes it is. You should sponge the yeast first to be sure. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey from the recipe will speed up the activation.
A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Hi Gemma, you score the bread before the second proof? Hi Theresa, Actually you can do this at any stage, and the more correct advice is after the second proof.
If you have a scalpel then this is good advice, if you are using a kitchen knife the danger is that you will deflate the dough. I do mine before the second proofing, than I can forget about it! You can get a more defined cut with a scalpel after the second proof, but if it works it works!
Dividing the dough in half:. As I noted above, this is a very wet dough and must be baked in an oven-proof bowl. I am partial to the Pyrex 1L size, but any similarly sized oven-proof bowl will work. Buttering and filling the bowls:. Dough after second rise, ready for the oven:. Simply coat the buttered bowls with Everything Bagel Seasoning. Update: These bowls are becoming harder to find and more expensive. You can split the dough in half as always see recipe and bake half in the 1-quart bowl and half in the 1. The loaves will not be the same shape, but they will be delicious nonetheless.
Vintage Option: The vintage Pyrex bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls also called Cinderella bowls, specifically the Pyrex , , , , which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl and half of the batch in the smallest bowl This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls about 1-L or 1-qt or ramekins for mini loaves is required to bake this bread.
You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough versus splitting the dough in half but do not use this size for baking half of the dough — it is too big. I have made the bread with active dry, rapid rise, and instant yeast, and all varieties work.
I never use active-dry yeast anymore. Sprinkle the yeast over top. There is no need to stir it up. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. You can find step-by-step video instruction here. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. The second rise should take no more than 30 minutes.
Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. The single most important step you can take to make this bread truly foolproof is to invest in a digital scale. If you are not measuring by weight, do this: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup. Peasant Bread Fans! Substitute 1 cup of the flour with 1 cup of cornmeal.
Proceed with the recipe as directed. Faux focaccia. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil if using the small square pan and 2 tablespoons of olive oil if using the large one. Using your fingers, gently spread the dough out so that it fits the shape of the pan.
Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Remove from pan and let cool on cooling rack. Thyme Dinner Rolls. Everything Bagel Seasoning Bread. Watch a how-to on Instagram Stories here. This is such a simple recipe that throws a beautiful fresh bread smell throughout the house and yard. I took photos as I went. This recipe is pretty much identical to several on the interweb.
I have made it several times, and it makes great bread. You are creative, and do mostly come up with delicious original recipes. If you are going to rehash an existing recipe, you should acknowledge the source s , such as Mark Bittman, who popularized this concept 9 years ago. John, as always, thank you for the enlightening comment. I personally learned of this bread via my friend Angela, and refined the process with help from my baker friend Stephanie, and became somewhat familiar with the general concept because of my friend Zoe of Artisan bread in five. These are all linked or mentioned in post.
Then it is a pity your friends did not similarly acknowledge Jim Lahey, owner of Sullivan Street Bakery, who invented this very specific technique. A tiny bit of research on the internet would have revealed this. No-knead bread? Lindsay gave credit to those who impacted her learning of this technique, which she communicated to her readers, much the same way Bittman, et al must have learned and communicated to their own audience. I agree…I come here to read entertaining and informative posts from Lindsay.
This was the first bread I ever ate, since my great-gramma from Germany made several loaves every morning. He also shares his recipe in hopes that people who adapted the concept would experiment and make it their own however they choose. I took a bread baking class and this was one of 15 different types of bread that we learned to make. I think it has been around for a long time. The recipe is 4 ingredients long, and each of those ingredients has been around for thousands of years.
Do some research on your own. No one is trying to shame anyone else, just acknowledge the source honestly and fairly. The comments about needing to give credit where credit is due is so stupid…. How petty some people can be, unless, of course, they want to show off their culinary brilliance. I agree. What a comedian he is!!!!!!!!! Anyone trying to argue that No-Kneed bread is a modern concept in any way, you guys make my head hurt. The answer is no. Not a chance. Kneeded bread definitely did not come first when it comes to the history of baking, which means that this technique has been around since literally the Dawn of bread.
Do you understand how sillyyou sound trying to force credit to a guy just because he has a viral video about it? Especially when both of the chefs who have viral videos encourage people to play with it and come up with their own recipes, which is exactly what Lindsay did? Thank those chefs for showing you how bread was made before the kneeding process was discovered and commercialised, but they did NOT invent this technique, they would literally have to be centuries old vampires to do so, so get off your soap box and move along.
I am sorry sir but my sisters and I learned to make no-knead breads from our grandmother growing up. Just reaffirming a point that others have already made here. I guess Mark Bitman and Lahey really should have given credit to people living in the fertile crescent or literally every baker in recorded history then, too? Bread like this is basically public domain. No, this is a very famous recipe popularized by a NY Times article by Lahey.
As far as the recipe is concerned, it is beautifully presented here thank you. The bread cloche or dutch oven bread has used the same methodology for centuries so claiming it for an extant individual is a bit silly. The first horseless carriage was developed by Nicholas-Joseph Cugnot in , but Leonardo Da Vinci drafted models in the s. Making bread from flour, yeast, salt and water has been going on for thousands of years among people all over the world. Props to whoever invented it, but like most good things, it belongs to humanity now.
You can mix it up at night and put it in to bake in the morning for a great breakfast, but it works fine for lunch or dinner too, and can be served hot, cold or room temp. Dude…get a life, and clue. This method has been around for centuries, guaranteed. The difference here is the presence of the internet for which to share the information! I totally agree with you!!! Obviously you all have wAy to much time on your hands.
Get over it boys….. We all own it by virtue of our ancestors. Now grow up, and go make some bread boys….. There is no copyright on the recipe itself as its ancient origins make it public domain. The NY Times would be a very big target if there were a legitimate claim. Thanks so much Lindsay for posting this.
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