I need a no-knead, artisan-type bread recipe please...

[StaceyinLA]

I was considering buying, "Artisan Bread in 5 Minutes a Day," that was mentioned here, but I really want to try out a similar type of bread recipe before I do this. I mean, I have a grain mill and a Bosch, and I can make some pretty good bread, but I'd like to try something more chewy and crusty than just a basic bread to use for sandwiches.

Anyone have a recipe I can try before I spend the money on the book?

[Claire]

Here's one online that I used successfully: http://www.nytimes.com/2006/11/08/dining/081mrex.html . There's even a Youtube demo of this that I didn't find until just now. Here's the Youtube demo: http://www.youtube.com/watch?v=13Ah9ES2yTU . My family loves this bread, but I find the crust a little chewier than I like.

I also got the book. The book is different in that it shows you how to store a large quantity of dough in the frig and just pull off one loaf at a time, rather than making one loaf at a time from scratch. Haven't made that one yet, though.

[jacqui in mo]

That's where I got to first see it. I would almost assume that you could make the usual bread dough you like to make (I'm also assuming that the Bosch makes the dough for you) & then bake it as the book described. You heat a baking stone in the oven at 450 for 20 minutes as your free form 1 lb bread loaf rises. You also have a cookie tray (with sides) on the upper shelf in the oven. After 20 minutes of preheating you transfer the dough onto the hot stone (I don't have a pizza peel but used the back of one of my cookie sheets successfully. The dough was sitting on cornmeal to help it slide onto the stone). Immediately pour 1 cup hot water onto the hot cookie sheet and bake, uh, 20 or 40 minutes (sorry don't remember clearly:o), until the crust is a nice golden color.

Once again I'm not entirely sure if it will work with regular bread recipes but it would be interesting to try. The dough in the book was called a "wet dough" & I didn't think to check it out on how it compared with others. The extra "wetness" of the dough could also be a cooking factor. Maybe you'll get some one else with better knowledge here.
Jacqui

[StaceyinLA]

because I don't know if I'd want to fool with all that water in the oven business. And heating the oven that long would be an absolute NO for us in the warm weather (which is 9 months out of the year here in the yucky south).

I'm going to try the posted links and see what I think.

WAAHH!! I just really wanted to do something with a different texture. I make great bread but I want some options.

[Claire]

because I don't know if I'd want to fool with all that water in the oven business. And heating the oven that long would be an absolute NO for us in the warm weather (which is 9 months out of the year here in the yucky south).

I'm going to try the posted links and see what I think.

WAAHH!! I just really wanted to do something with a different texture. I make great bread but I want some options.

What about Cuban bread? Someone posted it on the old boards. I've got some rising just this minute, so I can't post the recipe immediately. It does require kneading, but it's very fast to rise and you start baking it in a cool oven (but with pan of water in it). Actually, this is the recipe my family loves. (The other one is good too, though.)

[jacqui in mo]

It evaporates quickly & 1 cup spread out over a tray is really very little. But I'm with you on not wanting to heat up the oven that much when it's hot & sticky! I stick my breadmaker out in the garage if I want a fresh loaf of bread in the summer.:cool:
Jacqui

[Pster]

OOoohhh - I can help. I've seen the No Knead Bread NY times article..... also found this blog about it Steamy Kitchen (http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/) - AND....I have the book.

I actually think I like the recipe from the NY times article the best. Even if it takes longer. I have made the recipe from the book and it has come out pretty good - but I think basically the premise is.... mix up a large quantity of bread dough & you can store it in the fridge for about 2 wks. I think the longer you keep it in the fridge the more it comes out like sourdough bread. Either method is basically "no knead". I kinda do both....but my absolute favorite is the article one (which is what the lady in the blog I linked does).

dh loves this style of bread sooooo much that our discussion of "which" breadmaker to purchase (pre-Christmas) is over!! lol
hth!

[momo4]

Not a recipe, but instead of a baking stone, you can use large tiles from the hardware store.

I would also check the library/interlibrary loan. Great resource for checking out books you might want to purchase.

[DIY-DY]

What about Cuban bread? Someone posted it on the old boards. I've got some rising just this minute, so I can't post the recipe immediately. It does require kneading, but it's very fast to rise and you start baking it in a cool oven (but with pan of water in it). Actually, this is the recipe my family loves. (The other one is good too, though.)

The kids really like it when I take one of the loaves (the recipe makes two), and make four little round "personal size" loaves for them. I did it once b/c I didn't have enough room in the oven for another large pan, and the kids thought that was SO COOL!

That recipe is also very accepting of variations, so it can go with a number of dishes w/ very little tweaking. It's become one of my all-time favorite dinner loaves. :)

[~Tara~]

Ooo I'd like to take a look at that Cuban bread recipe. I would like to try different breads. I have one that works well for us for sandwiches. But, I just like to do something 'different' once in a while. These sound like fun...the no-knead AND the cuban. Anything else?

Oh and thanks for that tile tip. I may just put that one to use. ;)

[Dana in OR]

6 cups water
3 Tbsp. yeast
3 Tbsp. kosher salt
13 cups unbleached white flour

Mix water with yeast & salt (water should be barely lukewarm, not hot). Add flour. Toward the end, mix with your hands.

I mix it in the container I keep it in, a big rubbermaid with a lid. Put it in the refrig overnight and the next day you are ready to use the dough.

I preheat the oven to 470 to heat a pizza stone. While preheating I put the dough on a pizza peel (with cornmeal to prevent sticking) and let it rest for about 20 min. Oh, and wet your hands and rub the top of the loaf for a couple of seconds, then take a sharp knife and make a few shallow slices on the top.

Then depending on the size of the loaf (free form round loaf) I bake it for about 30 min, more or less.

I keep a broiler pan on the shelf below the pizza stone and pour some water from my tea kettle in it just after placing the dough on the stone.

That's it. Fresh bread every day around here. The book has tons of variations and I highly recommend it.

[Tutor]

in their magazine. You can find it here (http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx) on the website, too.

[MOCA]

Has anyone tried these no-knead with only whole wheat? Thanks.

[Pster]

I have made it with whole wheat I had ground. It still came out great~

:)

[Chris in VA]

Do you have to have a pizza stone? could I preheat a cookie sheet?

sounds so yummy!

[jacqui in mo]

I really don't think you'd get the same results with a cookie sheet preheated & overly heated metal can stink.