Bread recipe simplified

[StillHope]

Thanks to cgray's post on another forum I learned about "no knead" bread.There was no link so I am posting it now:

http://www.nytimes.com/2006/11/08/dining/081mrex.html

During my "practice" I found the way to save time ,efforts and propane
to bake it.

1.Instead of "at least 12 hours" I use about 8.
May be I was not doing it right,but I didn't see much difference.

2. I use twice as much(6 cups flour,3 cups water) for one loaf.
It fits in 4 qt Pyrex bowl.
I use 1/4 tsp more yeast(Fleischmann's brand).

(BTW,1 5/8 cup is a little more than 1.5 cup but my kitchen is not a farmacy,so 1.5 (3 for the double amount I use) is good enough for me,sometimes I just add a little more water if needed.)

3. I totally skip 2 hours in cotton towel -didn't see much difference.
Much less mess -that's for sure.

Basically,I spoon out dough straight to the preheated Pyrex bowl.
No wrapping in the plastic,keeping in the towel or sprinkling with
flour.

4. Cooking temperature and time.

I use 420,not 450 degrees .
And cook the double portion for the same time as single.
(About 30 min. with lid,20 without.

Note : I use convection oven.But once I forgot to press the button and cook in reg.mode - not a dramatic difference in time saving.
May be 5-10 min.extra without lid.

Anyway,may be this "shortcut" variant of the recipe is not good,but works for me.
Just finished baking.Smells delicious!


Note: I found it necessary to knead it a little for even blending.


___________________________
Whatever you assume,please
just ask a question first.

[JWFITZ]

During my years sailing up and down the coast I had a tidy little oven on the boat and have always enjoyed baking. The issue was that bread baking was a big mess usually and in a small galley especially one that rocks and rolls was a tenuous situation. I finally hit on the idea of dumping all the bread making ingredients in a large zip lock freezer bag all at once and just kneading it up by squishing the bag around-- letting it rise in the bag too. No mess at all, no stirring nothing. It works a treat and I'd suggest it's worth a try.

http://sensiblesimplicity.lefora.com/

[topograph]

Another variant- Mix 3 cups warm water, 1 1/2 tablespoons each of salt and yeast in a 5 quart container with a cover. Immediately add 6 1/2 cups flour. Put on lid (but make sure it is NOT airtight) and let rise 2 hours, then refrigerate a minimum of 3 hours. Cut off a grapefruit size section, and form it into a round (as little handling as possible). Place it on a cookie sheet with foil and non-stick spray. Let sit for 20 minutes. At the end of 20 minutes, turn the oven on to 450. When it reaches temperature, put the bread in the oven and using a spray bottle, spray the oven interior with water every 5 minutes or so. Cook for 25-30 minutes. Perfect size for 2 people.

The beauty of this recipe is you leave the rest of the dough in the refrigerator for up to 2 weeks, just cutting and cooking as desired.

[rbakker]

http://www.punaweb.org/Forum/topic.asp?TOPIC_ID=9671

[StillHope]

Rbakker,I did mention this post at the very beginning and thanked Carol.
I tried to simplify the above mentioned recipe and also added the link.


___________________________
Whatever you assume,please
just ask a question first.

[rbakker]

Sorry, you said "another forum" and "there was no link" so I thought you hadn't seen that thread!

Your shortcut sounds very useful.

[StillHope]

Thank you.My bad - I meant subforum.

The best "shortcut" ever - no baking at all.
Mix flour,salt and water,knead,stretch it to look like pita and fry.
I never measure flour or water -always can add one or another.

___________________________
Whatever you assume,please
just ask a question first.