October 1, 2008
No-knead bread - Just for CLICKS!
This is my first time participating in the "CLICK - The photo event" by Jugalbandi.
This month's theme is Click-Crusts
I thought it might be appropriate to bake something from their amazing collection of mouth watering breads. And that I did... very diligently picked out the No-Knead bread, and as usual in attempts to make it healthier blah blah... did some things that were just not meant to be changed.
Remember, this bread I made is just for clicks, if you want the original recipe check it out here.
All that said, I do really like the way it looks! The crust wasn't that bad to taste either.
Now this may sound weird, and it probably is from plopping the gooey dough into the pan and the skin must have folded into itself... Do you see a toothless granny smiling at you in the image above?
Just making sure that the image is stuck in your head... Good!
So now, if you want to learn from my mistakes, here we go:
Do not substitute the all purpose flour with whole wheat flour. This is just not the place for it. The bread turned out really tough, almost inedible after a day.
Do not use highly active, rapid rise yeast. The whole dough just smells stale the next day. I used it because I did not have the Instant yeast that the recipe called for. I never have things that I need, when I need!
You definitely WILL need a huge pan/crock pot WITH a lid. I used a normal baking pan. I tried to plop the dough into a preheated pan and covering it with aluminium foil. You will only end up burning yourself.
If you really want good no-knead bread, go out and get yourself the hardware it requires.
The bread has high water content, so it is important to keep it covered while baking so that the water from the bread escapes as steam, creating little air pockets. This is my theory if I am right.
You can check out a video here on how to make no-knead bread, it might help you understand the process a little bit more clearly.