No knead crusty bread

[Hilljackoutlaw]

Same recipe I baked it about a year ago. It was called dutch oven no knead bread.
Im no baker for sure but it was great bread. A local store sells a very similar bread they call Tuscan style bread.

Haha cause Tuscan bread sounds better than no knead bread.

 

[44hunter45]

Keto diet blown. I had to try it

 

[44hunter45]

 

[Boarmaster]

Haha cause Tuscan bread sounds better than no knead bread.

And at least another $3 a loaf….

 

[hank4elk]

View attachment 230719

Apricot jam or honey would work. Or just eat the whole plate full...

 

[44hunter45]

Apricot jam or honey would work. Or just eat the whole plate full...

It came out pretty good, but I think I can do better. I should have let it rise longer. It's a little dense, but very palatable. My first yeast bread experience. It took Mrs a lot of experimentation to get our environment variables right when we moved here. She makes it look so easy.

 

[hank4elk]

It came out pretty good, but I think I can do better. I should have let it rise longer. It's a little dense, but very palatable. My first yeast bread experience. It took Mrs a lot of experimentation to get our environment variables right when we moved here. She makes it look so easy.

What's your altitude? That and the humidity make the most difference in the rise. Still better than most store bought bread,IMHO.

 

[44hunter45]

What's your altitude? That and the humidity make the most difference in the rise. Still better than most store bought bread,IMHO.

It's not as high here as people think. 2830' on the front door step.

 

[rwc101]

I make pretty much the same bread. Throw in some rosemary and/or garlic to add a little twist.

 

[hank4elk]

I make pretty much the same bread. Throw in some rosemary and/or garlic to add a little twist.

and some pitted Calamtta olives are good with the rosemary or sage...

 

[PaulRevere]

No-Knead Bread — Mark Bittman

Makes 1 large loaf Time 24 hours, almost entirely unattended Since I first shared this innovation — the word “recipe” does not do the technique justice — in the New York Times in 2006, thousands of people have made it. For many, it was their first foray into bread baking, the o

www.google.com

 

[seeth07]

Giving this a go. Didn't expect the dough to rise to three times it's size! Holy crap it filled up the pan!!!

 

[seeth07]

Out of the oven, baked for 42 mins and on the outside, it looks perfect. Taste test to follow in 1 hour!

 

[seeth07]

How perfect. Not too airy, not too dense. Taste is great. Thanks @hank4elk , I owe you for how yummy this is!

 

[David658]

Well, since it's going to blow outside bad today I might as well make some. I'll have hot bread with dinner.

You may have solved my bread issues - I have tried to bake bread and failed badly up here, unless I use the Krusteze sourdough mix, which kinda defeats the purpose. We're at 6500', hopefully will get similar results. I'll add a teeny bit more water for the altitude. May be baking tomorrow!

David
White Rock, NM

 

[hank4elk]

You may have solved my bread issues - I have tried to bake bread and failed badly up here, unless I use the Krusteze sourdough mix, which kinda defeats the purpose. We're at 6500', hopefully will get similar results. I'll add a teeny bit more water for the altitude. May be baking tomorrow!

David
White Rock, NM

Try letting it rise in the fridge overnight in the cooking dish. I mix and then let it rise in the pre-greased cast iron dutch oven, then take that out to finish rising in the warm kitchen, on the stove.
It never drops and re rises. Witch it does not do very well in NM @ 7500'.
Even the Sage bakery folks would have a tough time ,if they were any higher or if the bakery was not warm...all the time.