Plan your NY times no Knead Bread
So maybe it's just me, but every time I decide I want to make some of the NY times no-knead bread, I have to try to count ahead and figure out exactly what time I will need to turn it out to rest, and then put it in the oven to bake. So what's a hopeless geek to do?
You make yourself a one look chart to tell you what time to turn it out, and when (approx.) that it will be done baking. Click to enlarge and you'll see on the left column a listing of start times. This would of course be the time that you mix the flour water and yeast together, cover and set aside for a long period.
You make yourself a one look chart to tell you what time to turn it out, and when (approx.) that it will be done baking. Click to enlarge and you'll see on the left column a listing of start times. This would of course be the time that you mix the flour water and yeast together, cover and set aside for a long period. The next three colums are broken into two times each. The left side is the time, after either 15, 16, 17, or 18 hours (depends on temperature and preference) that you will turn it out and prepare to bake it. This means letting it rest for approx 2 hrs. Then you bake it for nearly an hour so I added the right side to show you what time it could be done cooking.
I know it's a bit anal, but I like to be able to think about when I want to have the bread and know when I need to get started, or vice versa, so Ifigured there must be others. If your inclined, feel free to copy, print or link to this post for others to use. Consider it my gift to you. Aren't I generous? LOL.
Hope you all have a great weekend.
P~
Labels:
bread,
food,
kitchen,
living deliberately,
no knead bread
5 comments:
i don't think it's anal at all. i'm printing it and putting it in my kitchen binder. thank you! btw, isn't that the most wonderful bread??
AMAZING!
That is exactly what has kept me from trying this bread.
Thanks so much!
GREAT! I hope it helps someone. I thought about whether or not to post it, but figured what the heck, I can't be the only one thinking it... right?
Let me know if it works out well, or if you have any suggestions, I'd love to tweak it accordingly.
P.S. if you make this bread, use bread flour not all purpose. andmake sure it's instant yeast not just active dry. (lessons learned you know.)
P~
I have a question about this recipe and would love some help. The directions specify baking in cast iron, enamel, Pyrex or ceramic. I don't have any of those, but do have an 8 qt. stainless steel stock pot with a secure fitting lid. Would this work?
I don't know if I should address it to Sundari or Elizabeth but I'll go with Sundari since it's first and is so unique.
I am not the type to be incredibly strict with any of the things that I do unless experience deems it necessary. I first tried using our cast iron post that we have, and yeah, it worked great. I found, however, that it smoked a bit due to the oils in it's seasoning, and the high temps used. I've since taken to just roling the boule (ball) of dough and cooking it on a preheated heavy gauge cooking sheet. I give the bread a good spritz of water just after putting it in the hot oven too, that gives it the higher humidity that creates the crisp flaky crust. So to make a short answer long, I say give it a try. The only thing I'd want to be sure of is that 1, the pot is preheated and 2, that the dough insn't pressed up on the sides. Give it a try it's just flour after all. Good luck, keep me posted.
Great to have you here, hope to hear more from you!
P~
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