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August 2012 Moms
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GWP

rp-chicago-momrp-chicago-mom member
in August 2012 Moms
Here's the no kneed bread recipe I follow 

I make it 1/3 whole wheat and try to do an 18 hour rise as opposed to just the 8 because the longer you let whole grains soak, the better. Last time I made I used some apple cider that had almost turned bad instead of the beer and I usually add just a teeny bit of sugar or honey or molasses for flavor. The molasses is my favorite. Every time I have made it, people ask where I got the bread. They never believe I made it in my own oven. :) I really want to breed yeast and make this bread but haven't tried it yet. It sounds less hands on. 

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Then and now. How did my boy get so big? 

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Re: GWP

  • gollywollypoggollywollypog member
    edited October 2013

    Thanks!! I'll try it.  The whole planning ahead thing though!  I suck at that, haha.

    Here's the recipe I follow, it is AMAZING.

    4 cups flour1 tsp salt2 cups lukewarm water1 Tbsp sugar2 tsp yeast Disolve sugar into lukewarm water and sprinkle yeast over top. Yeast will begin to bubble and foam after a few minutes. Let it sit for about 10 minutes. In a large bowl wisk flour and salt together. Pour yeast water into flour mixture and stir together, dough will be sticky.  Cover bowl with wet tea towel and set in warm place for an hour or two. I preheat my oven for just ONE MINUTE, allowing it to get warm but not hot, and let dough rise in there for around an hour.  While the dough is rising prepare your baking dishes. Use two smallish pyrex bowls or some similar deep baking dish. Coat them both with a nice layer of room temperature butter. After an hour or so take bowl out and with two forks, punch down dough and pull it away from the sides of the bowl by turning it in on itself, and seperate it down the middle. This part is very sticky and a bit tricky, but don't be scared. It should be sticky and difficult to work with at this stage. Transfer the two halves into two the prepared baking dishes with the two forks and again cover them with damp tea towels and place in warm place to rise, this time for only 20-30 minutes. Again, I just put them in the warm oven.  After second rise remove tea towels and bake at 425 degrees (since I let it rise in the oven, I just preheat the oven with the bread inside) for 15 minutes, then reduce heat to 375 degrees and bake for roughly 15 minutes longer. The top of the loaf will look golden and crusty.  Remove from oven, plop onto cooling rack and eat it while it's hot!!!Eta: holy crap the formatting.  Sorry about that.  If you send me a pm I can email you a nice looking recipe.  

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  • rp-chicago-momrp-chicago-mom member
    That sounds so easy. I will have to try that! 
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    Then and now. How did my boy get so big? 

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  • gollywollypoggollywollypog member
    @bpaws, he's almost back to normal!  Thanks for asking!  Emery, however has the worst cold ever now, barky cough, gagging up mucous, so sad and crabby.  It's a week of hard knocks! 

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  • gollywollypoggollywollypog member

    @baker_bride, pm me your email and I'll send you the recipe with a good format.

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