Bread Experimentation #2

Okay, so I am going to try another very similar recipe today. And decided to do it using an instruction page for a hook. So I will knead it even though it is no knead! Why can't I do the no knead?

In this case the key is to add the flour slowly at the lowest speed to thoroughly mix in. I helped it along using a spatula to pull the flour in from the side. I decided to stop at 6 cups of flour rather than 6.5. It seemed like enough (fingers crossed).

Once the dough is lumpy but the flour has been added you can increase to the second lowest speed and let it run for 5 minutes. You need to keep checking that it is basically pulling the mixture away from the sides and bottom. If there is a puddle at the bottom you should add more flour.

At the end of 5 minutes the side and bottom should be essentially all clean and the dough should be wrapped around the hook. When you pull the dough off the hook it should come off easily. Then place it to the side and quickly butter the bowl. Put the dough back in, cover with a damp cloth or saran wrap (I don't use this). And let it rise.

Recipe is:

1. 3 cups warm water (100 degrees)
2. 1.5 tbsp yeast, 1.5 tbsp salt. I added 1 tsp sugar.
3. Did not say to let sit at all.
4. Form dough etc.

I then form 4 oval loaves and put on my silpat. Sprinkle with flour, slash each 3 times with serrated knife.

Then let rise for another 45 minutes.

Preheat the oven to 450 with a pan at the bottom and preheat the baking sheet for 5 minutes.

Place silpat on the baking sheet.

Slide loaves in oven. Using an oven mit add 1 cup of water to the pan and shut quickly.

Bake for 30 minutes. I pulled out at 25 minutes and you can see from above it was a nice colour. Seemed nicely cooked too.

Update: Big thumbs up on this one in the family. Good fresh and good as toast. I put 2 in the freezer since they don't keep well- very similar to french bread. But still good as toast on the 3rd day.