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/ck/ - Food & Cooking

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8091943 No.8091943 [Reply] [Original]

I made some no-knead bread
>300g bread flour, 225ml water, 1/2 tsp salt, pinch of active dry yeast
>just barely mixed together until a wad of dough formed, then left alone for 12 hours
>shaped into ball and rested for an hour
>slashed top and sprinkled with water
>covered with damp stainless steel bowl
>baked 30 min at 450F
>removed bowl and baked 15 min more
>rested 5-10 min
>wa la

>> No.8091950
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8091950

>>8091943
crumb shot

>> No.8091972

>>8091943
>15 hours of work for a bun

Wow!

>> No.8091982

>>8091972
I live by myself and don't eat too much bread per sitting. This loaf will last me through the week. Also it's not 15 hours of work, I was out of the house for most of it and only put in maybe 30 minutes of actual work into it.

>> No.8092086

>>8091972
being a cunt

>>8091982
nice man, thats like no work, didnt think no knead would turn out that nice. The crust looks tasty as fuck, like its been fried

>> No.8092119

>>8091950
Looks neat op, I'd eat it.

>> No.8092276

>>8092119
>>8092086
Thanks! Kind of paradoxical, but in my experience no knead bread turns out way more impressive than most of the more labor intensive recipes I've tried. It's a great method even without considering the benefits of the low effort required.

>> No.8092280

>>8091950
How hard and chewy is that crust?

>> No.8092284

Looks great, gonna try this for sure.

>> No.8092285

yep, that's how it works, GJ you!

I do a low-knead quick-knead when I don't have space, or a traditional room temp overnight soak and bake the next day but it's pretty bomb proof.

convinced that modern(past 120 yrs) home bread recipes are all basically bullshit adapted from commercial mechanized bakeries at this point

>> No.8092288

>>8092280
It was able to bend slightly right out the oven, but was crunchy when I bit into it. It's been about a day since then and it's chewier now, but not overly so.

>> No.8092307

>>8092288
Ah, it just looks really tough and shiny like most of the bread I try make.

>> No.8092313

>>8092307
I get really tough crust when I have a long baking time. What temp do you usually bake at?

>> No.8093368

what do you mean by damp stainless steel bowl?

>> No.8095020
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8095020

>>8091943
good shit OP! I stopped buying bread almost a year ago.
Here's my monstrosity. 50% bread flour and plenty of folding=decent crumb
My only issue is that my loaves uniformly look like shit (squat, short rectangles) and they're usually too wet/spready for a boule. should I just make them taller, or try for more folds to solidify it enough for a boule? I'm already folding for like 20-25 minutes total.

>> No.8095024
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8095024

>>8093368
I guess that's what you use if you don't have a Dutch oven.

>> No.8095118

>>8093368
I mean a stainless steel bowl with a small amount of water on it

>> No.8095121

>>8095020
What % hydration are you using?

>> No.8095507

>>8095024
recipe on that?

>> No.8095515

>>8091943

>tfw crave bread
>tfw no good bakeries in korea
>tfw no oven

kill me

>> No.8095519

>>8095118

elaborate

is there somehow a way to do this on a stove? id figure not

i am >>8095515 incase it wasnt obv

>> No.8095541
File: 60 KB, 550x367, No-Knead-Dutch-Oven-Crusty-Bread.jpg [View same] [iqdb] [saucenao] [google]
8095541

>>8095519
Try a dutch oven bread recipe.

>> No.8095569

>>8095541

and where the fuck should I do it in? a pan does not allow heat from above which results in a shitty crust :/

>> No.8095594

>>8095569
make flatbread. like a bread pancake.

>> No.8095631

>>8095121
About 65%, but not exactly since I'm waiting on my kitchen scale to arrive.

>> No.8095634

>>8095569
Look "Durtch Oven" in Google. It allows you to put heat from above, but you need to use coals.

Or usea thick bottom aluminium pan with a cover.

>> No.8095635

>>8095594

I eat flatbread like thrice a week. Its just not the same.. :/

>> No.8095636

>>8095634

there aint no dutch ovens here

>Or usea thick bottom aluminium pan with a cover.

ill look into that, tx my man

>> No.8095682

Do not use aluminum if you are putting coals on it coal tends to react with it more and produce aluminumoxide which will ruin your snacky snack

>> No.8095737

>>8095631
That doesn't sound very high, strange that they'd do that. If the dough is super wet sometimes you just need something like a dutch oven if you want it to not come out flat

>> No.8095836

>>8095569
Do you have a charcoal grill? Have Koreans lost the technology of putting hot things in an enclosure with food?

>> No.8095853

>>8095515
go get a 30l oven from a hypermarket, they're like 60 to 90k won and last a good while, fit nicely in studio apartments. that's how I do my work in Taiwan

>> No.8095955

dang man that looks fantastic.

the very first time i baked bread(knead) it came out as this glorious little miniature of yours but every time after that my bread has been flat as an old hookers tits.

>> No.8096235

>>8091972
Leaving something to rest for a day is not work, retard

Maybe stick to lurking

>> No.8096462

>>8095737
yeah that was my conundrum as well. In any event a dutch oven from my auntie's and a kitchen scale are on their way, so I figure it won't be a problem for much longer

>> No.8096479

>>8095635
Bannock