Adventures in... Breadmaking, Part II
A while back I posted on the Infamous No-Knead Bread recipe developed by Jim Lahey of State Street Bakery. I promised an update on how my little adventure went, and it's taken me a while to make good on that promise, but here goes.
Pursuant to the recipes's directions you need a heavy oven-safe lidded pot. As I didn't happen to have one, I made a trip down to the Williams Sonoma outlet in Wrentham, where I found the perfect ceramic pot for this recipe at a fairly reasonable price. Cast iron is the more obvious choice, but I thought my pot was cute, so I went with it. Plus the ceramic is good to go- no seasoning required. In retrospect, maybe go for the cast-iron afterall.
The recipe's directions are somewhat overly simplified. I mixed the dough together to find a soupy, sloppy mess, h0wever the recipe assured me that this was correct. What you quickly realize with the recipe is that the instructions are basically non-existent. It's about guesswork. It may have started off correct (although I still have some reservations that the proportions of liquid to solid are appropriate), but the dough quickly over-proofed. This was prone to happening as it was a fairly humid day, the dough may have been too sticky to begin with, and the temperature in my kitchen was probably higher than recommended. Lesson learned: be more careful.
I'm not giving up on this recipe. Especially with bread, practice makes perfect. A few at bats with the recipe should help me get into the swing of things. Next time I try it, and I will be trying it again soon, I'm going to be more prepared. First: I'll probably mix in some wheat flour. Second: I'm using the sage advice of others who have worked their way through this recipe. Chocolate & Zucchini has expanded upon and clarified the No-Knead bread recipe in a way that takes away much of the guesswork. Here's the link to this one: http://chocolateandzucchini.com/archives/2006/11/le_pain_quon_ne_petrit_pas.php
Happy Baking!
Pursuant to the recipes's directions you need a heavy oven-safe lidded pot. As I didn't happen to have one, I made a trip down to the Williams Sonoma outlet in Wrentham, where I found the perfect ceramic pot for this recipe at a fairly reasonable price. Cast iron is the more obvious choice, but I thought my pot was cute, so I went with it. Plus the ceramic is good to go- no seasoning required. In retrospect, maybe go for the cast-iron afterall.
The recipe's directions are somewhat overly simplified. I mixed the dough together to find a soupy, sloppy mess, h0wever the recipe assured me that this was correct. What you quickly realize with the recipe is that the instructions are basically non-existent. It's about guesswork. It may have started off correct (although I still have some reservations that the proportions of liquid to solid are appropriate), but the dough quickly over-proofed. This was prone to happening as it was a fairly humid day, the dough may have been too sticky to begin with, and the temperature in my kitchen was probably higher than recommended. Lesson learned: be more careful.
I'm not giving up on this recipe. Especially with bread, practice makes perfect. A few at bats with the recipe should help me get into the swing of things. Next time I try it, and I will be trying it again soon, I'm going to be more prepared. First: I'll probably mix in some wheat flour. Second: I'm using the sage advice of others who have worked their way through this recipe. Chocolate & Zucchini has expanded upon and clarified the No-Knead bread recipe in a way that takes away much of the guesswork. Here's the link to this one: http://chocolateandzucchini.com/archives/2006/11/le_pain_quon_ne_petrit_pas.php
Happy Baking!
Labels: Foodie-ism


