Archive for ‘Breads’

April 19, 2011

No Knead Country Bread

Remember this guy?

This bread was so good, even though it was technically a fail, I had to give it another try. So a couple of weeks after my initial try, I went at it and gave it another shot.

While that time the dough actually did rise, the end result was pretty similar, although a little, dare I say, fluffier? Still, very far from what the original looked like, so I didn’t bother logging it, seeing it as fail number 2.

However, just like I thought I would, I find myself literally craving that bread. And I am talking crazy cravings. I have dreams about this bread. In all honesty, it was one of the best slices of bread I’ve eaten in my entire life. So heavy and dense, and moist, and crispy and chewy and just plain BURSTING with flavor.

Soooo, I decided that I would really HATE to lose that recipe, so I will log it here. And if, like me, you just love super dense bread, by all means, give it a try…

Oh, and erm… my apologies to Michael for kind of ruining his recipe…  😉

Ingredients for one loaf
Adapted from Michael Smith’s No Knead Bread

  • 2 cups whole wheat flour
  • 1 cup 5 grain flour
  • 4 tsp gluten flour
  • ¼ cup flax seeds
  • ¼ cup bulgur wheat
  • 2 tbsp poppy seeds
  • 4 tbsp sunflower seeds
  • 1¼ tsp salt
  • 1 tsp active dry yeast
  • 2 cups warm water

Instructions

  1. Whisk the dry ingredients together thoroughly then add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
  2. Cover the bowl with plastic wrap and rest in a warm place for 18 hours.
  3. Knock the dough down and form it into a baking pan. Rest the dough a second time.
  4. In 2 to 3 hours it will rise again and double in size once more.
  5. Brush top with egg whites and sprinkle with more grains if desired.
  6. Bake 40-45 minutes in an oven preheated to 400 degrees F.

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February 21, 2011

No Knead Country Bread – Fail (or not!)

Earlier this week, I fell on that picture and thought that bread looked soooo amazingly good, I just had to give it a try!

Unfortunately, or fortunately, not quite sure which, I completely, totally failed. Why could it be?, you ask; what could possibly have happened to make that recipe not work for you? Well, for one, of course I didn’t follow the recipe. I mean, why would I? There would be way too good a chance that I would succeed, if I did!

No, seriously, I try never to use all purpose flour. With very few exceptions. So of course, I used all whole wheat. I compensated by adding 2 tablespoons gluten flour. So there is no reason why it should’ve stayed so hard. Truth is, it hardly rose at all. Maybe my house is too cold. The dough was really cold to the touch (and still rock hard) after resting for 18 hours. Maybe the yeast is to blame, but I used it not too long ago and it was still active.

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February 20, 2011

Rustic Spinach and Feta Galette

I don’t yet know what to think about that one. For the time being, I can’t say I am really impressed. With the dish or with my pictures… I have to say that in the cookbook where I found it, the picture is just plain mouthwatering; the galette looks incredibly scrumptious, the bread looks like it wants to just fall apart and melt in your mouth. In fact, it looks more like pie crust than bread. Oh well, professional photographers have a way, I guess. I still need to learn a trick or two… or a few hundreds!

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