Sely Friday
Fresh Bread! The need for no knead
#noknead
Francisca StainesI've been experimenting with #noknead #bread #baking.
Very satisfied with the results.
Ten minutes of active work, which is less than it takes to bike to the local bakery in these snowy times, to get a delicious loaf of bread.
After three bakes, same recipe but different loaf size and scoring placement, I've discovered that my oven runs cooler than it supposed to. I've adjusted for the difference.
Very satisfied with the results.
Ten minutes of active work, which is less than it takes to bike to the local bakery in these snowy times, to get a delicious loaf of bread.
After three bakes, same recipe but different loaf size and scoring placement, I've discovered that my oven runs cooler than it supposed to. I've adjusted for the difference.
Els ten Napel
Uilliam Mac ᚒᚔᚂᚂᚔᚐᚋ@LiamGilmartin 14673889
No knead white bread by Colm O'Gorman
https://bsky.app/profile/colm.bsky.social/post/3lge3xxya222a
Jason Pettus PhotographyOur kitchen at the co-op was entirely non-functioning for three months this fall, as we did a to-the-studs complete renovation of the space; and everyone's nerves were frayed by the end, with a lot of petty arguing going on every day. The kitchen is now finished and open again, and I'm celebrating by making homemade Rustic French artisan bread boules several times a week all winter, using house ingredients and meant for house eating. This will let me do something I find fun, plus provide something meaningful to my housemates, plus encourage what I hope will be a "back to good vibes" attitude around here, breaking bread and hanging out in our newly open kitchen (the main hangout space of the entire house), the room and hallway constantly filled with the aroma of fresh bread. I even tried stenciling a common logo for co-ops (two trees whose tips are touching in the middle) on top of the loaves with rice flour, but only did so-so; but this was also the first time I've ever tried bread stenciling, so I'm sure future tries will go better. Here's to all of us hopefully achieving happy, homey vibes this winter, after a particularly challenging last autumn for so many of us.
#bread #breadmaking #rustic #french #white #boule #artisan #noknead #riceflour #stencil #coop #cooperative #nasco #chicago #qumbya #bowershouse
#bread #breadmaking #rustic #french #white #boule #artisan #noknead #riceflour #stencil #coop #cooperative #nasco #chicago #qumbya #bowershouse
BigD450 g bread flour
375 mL water (110-120F)
2 Tsp yeast
2 Tsp kosher salt
Mix the dry together, then add water and mix with spatula until combined and scraggly. Cover and let it rest on countertop for 2-3 hours. Preheat oven to 450F with a dutch oven inside. Scrape the dough onto a floured surface and fold over a few times. Give it a few slices with a blade and plop it onto some parchment paper. Bake covered for 30 minutes, then uncovered for another 10-12 minutes. Let it rest on a cooling rack, slice, and dig in!
Joe VilasBread dough in translucent plastic bowls w/ red lids. Dough mixed last night, punched down before bed, & punched down again this morning before 7. It's no-knead w/ mostly bread flour. Will probably bake early tomorrow. Really need to clean the fridge top. :-( #bread #baking #noKnead #cooking
Gemma ⭐️🔰🇺🇸 🇵🇭 🎐I gave my bread dough 16 hours to ferment. That should be enough. The boule is now formed and on its second rise. 340 g bread flour, 60 g masa harina, 1.5 tsp salt, 0.5 tsp active dry yeast, 300 g water. In an hour, I’ll start preheating the oven and the cast iron cloche.