Hello loyal follower(s)
It is Sunday, time to finish making bread and listening to the Prairie Home Companion on radio along with working a Sudoku puzzle and reading Cook’s Country Magazine. My version of multitasking. In reality I’m not good at it, this is my third try at the same Sudoku puzzle. And I present to you now from the reading a little knowledge.
I bet you do not know the background of a common product that we all use when cooking, it is CANOLA oil. The following came from (paraphrased) from a short article in the Oct-Nov issue of my favorite magazine; Cook’s Country Magazine. Kleenex, it used to be a trademark name for a brand of facial tissue. Now it s generic for facial tissue. Likewise for CANOLA, originally it was a trademark for CANada Oil Low Acid, today it just low acid cooking oil made from rapeseed that has been genetic altered to have a neutral taste.
Again from my favorite magazine (Aug-Sept) I found a neat recipe for Slow Cooker Beer Brats. i want to make this in the worse way BUT, Cyndy does not like Brats or Sauerkraut. Somehow sometime I will make that recipe even if I have to eat all the Brats myself. By now you realize that I recommend Cook's Country magazine as fun ready if you cook at all. Each issue has six 30 minute meal recipes on "postcards" in the center of the magazine.
And now for the main part of this blog: Revamp of the Basic no-knead bread from the blog of October 14 2011. After rereading the book by Jim Lahey, I finally realized that he did not deflate the dough when making bread. What I did was eliminate the deflating of the dough and adjusted the baking times.
After the 18 hours of fermentation, the dough was divided into two pieces. i was concerned that the cutting of the dough would negatively affect the rounds, but it was not a problem.
The loaves had just completed 30 of baking and were now moved to aluminum foil to continue bakings.
The tops were now to my desired degree of brownness.
the bread is now done, having achieved a desired temperature of 201℉.
As you can see I like a very light brown.
This was the final result, notice the various sized air holes.
The crust was crisp and the crumb was tasty.
We made BLTs for lunch with the fresh bread.
Recipe follows:
À bientôt, Mr Nut
Basic No-Knead No-Deflate Bread
Oct 14, 2011 revamped 9-22-12
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
Planning was crucial: Mixing time for the ingredients was minimal, the first fermentation requires from 12 to preferably 18 hours. Then the dough was divided into two pieces and “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.
Ingredients:
7 cups (35 ounces; 980 g ) Bread flour
1 tablespoon Sea salt
1/2 teaspoon instant dry yeast
1/4 cup Dough Enhancer
About 2 2/3 cups water
1.In the stand mixer bowl, using the Chef Whisk on speed one, mix the Blue ingredients.
2. Change to the Flat Paddle at speed 2 and slowly add the Red Ingredient and mix just until you have a 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. 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.
4. Remove the dough to a floured work surface and divide it into two pieces. Form rounds without deflating the dough.
5. Second Fermentation: Set out two 15-inch squares of baking parchment paper. Generously dust them with flour. Place each round into the center of the parchment papers. Generously dust the rounds with more flour. Tent the dough with larger bowls. Let them ferment for 1 1/2 to 2 hours.
6. Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the Dutch ovens; preheat the oven to 450°F. If you have a pizza stone place it near the bottom of the oven it will act as a heat sink.
7. Final Dough preparation: Using the parchment paper as a sling, carefully lift the dough into the HOT pots; take care not to touch the hot pot. Immediately top the pots with its lid. 8. Baking: 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 browned to your satisfaction, cover the loaves with foil and finish baking.). Bake for 25 to 35 minutes longer, (watch the tops for brownness) until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers about 200-205°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.
9. 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 hot 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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