My first successful bread bake - and it was with a "No knead" dough recipe

[Steady]

I'm pretty happy with myself, I managed to bake some really good bread on my second attempt. I used a recipe I found on an Aussie site "Slow Food and Handforged Tools" while drooling over their oven tools.

I was in a rush so the dough only had about 20h instead of the recommended week but man was it good. I used 50/50 whole meal / white flour and 3 cups of water instead of 2 3/4.

I followed Tracey's advice of making another batch in the container without washing it while the first loaves were in the oven and I will bake it this coming weekend. I think I will reduce the salt on my next mix.

Photos to follow

[Steady]

[Steady]

The mix made four loaves - I burnt my fingers slicing them up, the first two disappeared as quick as I could slice.

[UtahBeehiver]

Steady,

Thanks for sharing the link, read through it and it something I have to try. Up to now my bread making has been limited to left over pizza dough so I need to move on to the next level.

[Lburou]

No Knead bread is easy. I have been using a variant of THIS recipe that got it all started. I have been baking in a dutch oven with an eighth of a cup of water poured in under the parchment paper that lines the cast iron oven, then replacing the lid to make the dutch oven a closed vessel with great spring.

We like to substitute a cup of wheat flour for one of the cups of flour. We have an extra dutch oven that serves as the vessel for the last rise after the 24 hour ferment. That way, we grab the four corners of the parchment and lift the dough from the cold dutch oven into the preheated oven. It works for us, your results may vary. Glad to hear others are trying the no knead bread Steady. I have The bread Baker's apprentice book and others by that author, but this recipe works for me!

[Steady]

Thanks for the link Lburou, I will give it a go after I get a handle on the current one.

What do you mean when you say you substitute a cup of wheat flour for one of the cups of flour? Isn't it all wheat flour

[cobblerdave]

G'day Steady
Like Russell I always used my old pizza dough. Or focassia can't stuff that ether
I always made rolls as they were hard to stuff up too.
After seeing your bread and followed the link. Tell you what that was an interesting site. Love thier attitude and as a bloke I get a bit of tool envy.

[Steady]

Tell you what that was an interesting site. Love thier attitude and as a bloke I get a bit of tool envy.

Yes their tools are something else - they also have a log lifter / placer I like that isn't shown (I don't think) on their site but I think you can see it demonstrated on YouTube.

After a lot of looking I think they are fairly unique in Oz but would love to hear about other similar sites if anyone has found some.

[Lburou]

Thanks for the link Lburou, I will give it a go after I get a handle on the current one.

What do you mean when you say you substitute a cup of wheat flour for one of the cups of flour? Isn't it all wheat flour

Steady, what I meant to write was "whole wheat" flour - as opposed to bleached flour. A bit of whole wheat flour really makes for a rich flavor. Sorry I was slow to answer your question. I've reread your original post and will study your links again, thanks.

[Steady]

Steady, what I meant to write was "whole wheat" flour - as opposed to bleached flour. A bit of whole wheat flour really makes for a rich flavor. Sorry I was slow to answer your question. I've reread your original post and will study your links again, thanks.

Thanks Lburou, that makes much more sense

Due to winter weather I have just started using my oven again after 5 months of nothing.

With Summer here now I am so looking forward to all things wood fired.