No Knead Loaf

No Knead Bread: Attempt Number 2

No Knead Loaf

No Knead Loaf

After the last disappointing attempt at the No Knead Loaf I decided that I would give it another go but this time taking the advice of SurpriseSaffron and baking two smaller loaves to ensure the bread is properly cooked all the way through. And guess what?! It worked! 😀

No Knead Loaves

No Knead Loaves

I also adjusted the ingredients in the recipe a little and left the dough to proof for longer, et voile! A couple of perfectly baked loaves that were super tasty and evenly textured all the way through…

No Knead Bread

No Knead Bread

 

New recipe:

  • 360g strong wholemeal flour
  • 140g strong white flour
  • 375ml warm water
  • 1tsp dried instant ‘hand baking’ yeast
  • 1tsp honey
  • 1.5tsp sea salt

New Method:

  • Mix everything up and leave in a cling film covered bowl for between 16 and 18 hours (In the UK, our clocks went forward by an hour today, so technically I left by dough to proof for 17 hours…)
  • Pre-heat oven to 220 degrees C, and knock back the dough
  • Halve the dough and shape into two loaves and leave to proof for another 10-15 minutes as the oven gets hot
  • Spray water onto the top of the loaves and bake for 40-45 minutes (or until done). Allow to cool before cutting otherwise the dough gets mushy!
No Knead Loaf

No Knead Loaf

I’m glad I decided to try ‘no knead bread’ again. It takes very little effort and the results are just as good as the traditional twice kneaded, twice proofed home made bread. I’d go as far as to say it’s even tastier than bread made in the bread machine! I think the taste comes from the long fermentation of the yeast…

 

 

No Knead Seeded Wholemeal Loaf

No Knead Bread

No Knead Bread

What happens when you forget to program the bread machine? Another experiment! 🙂 So, yes I forgot to turn on the bread machine! So I returned home in the late evening to a soggy mush of flour, water and yeast with not enough time to set the machine to bake for three and a half hours. Not wanting to waste good ingredients, I decided to try out the ‘no knead bread’ theory… I’m fairly inexperienced in bread making. Mainly because I don’t have the patience for all the kneading and waiting around for the proving. It is great if you have a lot of time in the house that day and you’re doing chores or you can give the dough a quick knead in between writing blog posts. However I don’t have this situation come up very often so the bread machine has been a happy compromise! Until I forget to turn it on… 😦 So all I did with this bread was to mix all the ingredients into a rough ball of dough, then left in a cling film covered bowl over night (around 10 hours in total) then punched it down and formed into a ball to bake in the oven.

No Knead Bread

No Knead Bread

Ingredients

  • 360g strong wholemeal flour
  • 140g strong white flour
  • 1.5 tsp bread machine yeast
  • 375 ml water
  • 1 tbs olive oil
  • 1 tbs agave syrup
  • 1 tsp sea salt
  • poppy seeds
  • pumpkin seeds
No Knead Bread

No Knead Bread

After baking in a hot oven for 40 minutes, I took the bread out. I did the tapping test and it sounded done. However upon cutting into the middle of the loaf, I found that it was under-baked so I stuck it back in the oven. This didn’t really help much as it was still quite mushy in the middle and the crust was just getting harder and harder! So my fellow bloggers, what has gone wrong?! The taste of the bread wasn’t great. it was bland and the poppy seeds didn’t really come through. The texture was OK (where it was cooked!), as you can see from the photos the dough was quite cakey and the air pockets are very small but the crumb was nice and crisp.

No Knead Bread

No Knead Bread

The things I think could have gone wrong are:

  1. I’ve used the wrong type of yeast (I have two types, one for bread machines and one for hand kneading- both are dried fast action)
  2. The oven wasn’t hot enough
  3. Wrong measurements for the ingredients required for ‘no knead’ bread.

I reckon that if I can master the art of no knead bread, then I can make a bit more space on the kitchen work tops by getting rid of the huge bread machine and maybe getting an ice-cream maker instead?! 😉

 

Update on 30 March 2014:

Not one to be beaten, I have attempted to bake this no knead bread again! Taking tips from SurpriseSaffron and making some slight adjustments to the ingredients, I have successfully baked a decent ‘No Knead’ Loaf!

No Knead Loaf

No Knead Loaf