Mr Nut is now sort of back in business (sort of). If computer time is limited to ten minutes at a time much of the leg pain is minimized. Herniated disks are no picnic.
Mr Nuts wife (Cyndy) turned seventy-five on the 12th of October, but she is still a neat looking lady.
Cyndy as she returned from lunch with a friend on her birthday.
One of the goals for Mr Nut is to revise all the recipes to display the carbohydrate and calorie measurements for the recipes. As you may recall Mr Nut is now a bonafide diabetic, thus the need to count carbohydrates. The recipe for dough enhancer from April 5, 2011 was revised on October 9,
2011.
Yesterday, we had friends from Minneapolis stop in for lunch on their way to Las Vegas. Dave Steingart and Dori Nelson.
The dough was slightly sticky, but workable.
This was one of the improvements on the old recipe. Parchment paper was used to hold the dough in an 8" layer cake pan for the second fermentation.
Dough at end of second fermentation.
The parchment paper acted as a sling and the whole thing was ready to be placed in the HOT Dutch ovens.
The results were perfect, large air pockets and a chewy crumb.
The recipe follows:
À bientôt,
Mr Nut
Basic No-Knead Bread
Oct 14, 2011
European style: (Crisp-crust; large air spaces)
Inspired by The Basic No-Knead Bread from Jim Lahey’s My Bread page 61
Modified for 7 qt Cuisinart stand mixer.with speeds from 1 to 12
Yield: Two seven inch rounds
Finally, Mr Nut found (in Canada) the perfect sized cast iron Dutch ovens. They are 3.3L or 3.48 quarts. The most important measurement was the inside bottom diameter, which was 6.75 inches. The inside top diameter was 8 inches and the depth was 4.5 inches.
Just look at these beautiful Dutch ovens. The front pans are eight inch layer cakes and were used for the second fermentation.
Planning was crucial: Mixing time for the ingredients was minimal, the first fermentation requires from 12 to preferably 18 hours. Then the dough was deflated, “shaped” into rounds and fermented for about another 1 to 2 hours. The longer rise tended to result in a more flavorful bread. Even a 12 hour rise was acceptable.
Totals for recipe; 624 g carbs; 3156 calories.
Ingredients:
7 cups (35 ounces; 980 g ) Bread flour. Carbohydrates 616 g ; Calories 3,080
1 tablespoon Sea salt
1/2 teaspoon instant dry yeast
1/4 cup Dough Enhancer Carbohydrates 8 g ; Calories 76
About 2 2/3 cups water
1.Dry ingredients: In the stand mixer bowl, using the Chef Whisk on speed one, mix the Blue ingredients.
2. Wet ingredient: Change to the Flat Paddle at speed 2 and slowly add the Red Ingredient and mix just until you have a sticky but workable dough.
3. The first Fermentation: (12 to 18 hours) Move the dough to an oiled bowl (so yo can clean up the stand mixer). Cover the bowl to prevent evaporation and let it sit at room temperature (about 72-75℉ a heating pad helps), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and preferably up to 18 hours. This slow fermentation makes a more flavorful bread. At the end of the first fermentation, the dough is ready when it has developed a darkened appearance and bubbles and long thin strands cling to the bowl when it is moved.
NOTES: Long low temperature (low 70s℉) fermentation allows both the yeast and bacteria to feed on the sugars in the dough, which enhances the flavor.
- Deflate dough: Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Add more flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (maximum of 8 folds). Divide the dough into two rounds. Let it rest for 5-10 minutes.
- Second Fermentation: Set out two 15-inch squares of baking parchment paper. Spray Generously dust them with flour. Invert each round into the center of the parchment paper. Generously dust the rounds with more flour. Smooth out and round the surface to form a round shaped, domed loaf and sprinkle more flour over the top as needed. Using the parchment paper as a sling, transfer the loaves to bowls just slightly smaller in diameter than the Dutch oven to be used. Tent the dough with larger bowls. Let them ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size..
- Preparing the oven: About twenty minutes before the end of the second rise, and place the Dutch ovens in the oven on the rack just below the midpoint of the height of the oven and preheat the oven to 450℉. If you have a pizza stone, place it on the lowest oven rack ( makes a heat sink).
- Baking: Reduce the heat to 425°F. Bake on the lower rack for 30 minutes. Remove the lid. Using the parchment paper, lift the loaf from the pot and remove the parchment paper. Place a piece of aluminum foil on the oven rack. Then place the loaves on the aluminum foil (If the top is well browned, cover it with foil.). Bake for 25 to 35 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers about 200°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaves is more important in determining the doneness of the loaves than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31). Cool thoroughly on a wire rack.
SERVING AND STORING: Cool before slicing and storing. The flavor improves after several hours of storage. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400°F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
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