Even when the "dough" (sticky hard-to-handle "No Knead" wet "shaggy" mass) doesn't rise the bread has an oddly irresistible sour, tangy taste... This is my third attempt.. with a job and other obligations it's hard to get the timing right, and mixing in "the chef" and "Levain" (sourdough) recipes with the "No Knead Bread" recipes might take a while to work out.. Not using any temperature controls in the room, just occasional resorts the the refrigerator will probably take time for gaining competence too.. Eventually I'll get set up with 10 kilos of the flours I want to work with and work out the details of the work flow.. Doing this once a week for while should help.. For now, it's nice that it's edible at all given the excursions from the written recipes, the lack of experience, and the timing difficulties.. If competence every does come, it will be that much more satisfying I guess.. It's nice to have a living "chef" in the refrigetor, you take it out and smell it, you take it out and offer other peope the chance to smell it, you have to be thoughtful and check and see if it needs more flour and/or water.. It's probably this insistence on using discarded halves of "the chef" that make the No Knead Bread failures edible..
#NoKneadBread #HomeBaking #土鍋 #土鍋パン

I'm trying to adapt the "No Knead Bread" recipe from Jim Lahey to work with "the chef" grown according to _Bread Alone_ from Daniel Leader.. It's edible, but it would be more satisfying if it would rice more and if I can figure out how to do it without using Saran Wrap and cooking sheets and wasting so much dough.. It will come eventually if I keep doing it once week. These first two times got me working out the work-flow with the heat-proof gloves from the wood-stove and working out the schedule for the initial mixing and fermentation and proofing.. I'm guessing that, with enough experience over a few years, there will be a way to become competent with local wheat flours. I can get a 10kg bag of whole grain flour for 3,200 yen from a local baker, and I'll go see about the Turkey ladies flour from the wheat grown by her family. The turkey eggs and roosters (?) brought us together and it was just by chance I learned they grow bread-flour wheat too.. It was the discarded parts of the wheat that was used as a bed for the turkey eggs when I went to them direct.. I asked if the powder was from rice, KomeNuka 米糠, just to make conversation and the son told me it was from bread-flour 強力粉 wheat. in 3 weeks I'll know if any of those eggs hatch.. The remaining places in the incubator are filled with a neighbor's Shamo 軍鶏 tall fighting bird eggs, a Jidori Egg and an JiDokKo egg from the yard.. I imagine having the wood for the wood-stove fire in the kitchen and all the chickens around the house (and chicks in the house) all the life might make for an interesting mix of wild yeasts in the air..
#BreadAlone #WildYeast #NoKneadBread #土鍋 #土鍋パン

Not a bad weekend.
FWSY
#nokneadbread #breadposting #bread

Made some strawberry banana bread for our PFLAG meeting tomorrow afternoon.
#baking #organic #homemade #NoKneadBread