I am sooooo addicted (mixing no-knead recipes and techniques - results inside)

[Lucinda]

Ok....I AM an addict. It's official.

I mixed the Artisan in Five minutes base recipe, with and adaptation of the the NYT-Sullivan Bakery technique and cooking time.

This is a blurry-ish pic of the Artisan Bread in Five Minutes prepared their way:



This is the result of the EXPERIMENT:

In the roaster right out of the oven:



Cooling:


I haven't cut it yet, so I don't know how the method will alter the crumb or the flavor, but I like what I see so far.


I followed the Mother Earth - Artisan in Five minutes steps through chilling the dough after the initial rise.

When I took it out prior to baking, I put it on a piece of parchment paper and dusted it with flour and let it rest for 40 minutes.
Shortly before baking, I put my large roasting pan and lid into the oven and preheated to 450.
I slashed the top, and set the parchement paper and bread into the preheated roaster and put the lid on.
Baked for 30 minutes at 450, then took the lid off and baked another 15.

What was altered:
- There was no water in a pan
- I left the bread uncovered for the final rise and didnt fuss with it (NYT does some weird stuff with towels and plopping the bread in upside down so it can rise)- I didn't drop the bread into the preheated pan as the NYT recipe calls for

I like the way it looks, and if it tastes good, I may keep this combo. It seems like the crust is going to be less hard, but still crispy.

Will update when I hack it open. :D

[hippywife]

1. They both look equally good.

Will be interested in your final result when it's cut. :9

Are we all going to make ourselves sick and tired of bread??? :rofl:

[Lucinda]

2. LOL...if our hips are lucky we will!

:rofl:

Couldn't wait anymore. I cut it. Results below.

[Lucinda]

3. I was right. Thinner crust but very crispy. The interior

is still moist, but its fluffier, less chewey, but still nice.

I think this would be great for baguettes and cuban style loaves. Yum.

[hippywife]

4. Glad it turned out so well.

I would love to do a nice crisp loaf of white Italian but someone who eats most of the bread around here anyway insists on the whole wheat additions.

[Lucinda]

5. I prefer whole wheat or rye, or pumpernickle. Bill is a white bread boy all the way.

Cuban bread would be his first choice. This variation comes pretty close.

[hippywife]

6. Then he should be

one happy puppy when he gets home. :D

[Lucinda]

7. Yup. Chili, bread and email pizza.

:D

[hippywife]

8. Mine is in my kitchen as we speak.

He's going to make flaky butter pie crust for apple pie tomorrow. :9

What my kitchen will look like when he's done may or may not be worth it. It's like having Red Green in there! But he gets cranky if I don't let him make something once in a while. :rofl:

[Lucinda]

9. My Bill is an excellent cook, but he's also the messiest cook I've ever seen.

Hands down.
I can't quite figure out how he does it. But there will be stuff e v e r y w h e r e. He even makes a mess making coffee.
:rofl:

[hippywife]

10. OMG!

We're married to the same man! I once sent him this cartoon because it is so fitting!



I'm forever cleaning up coffee and grounds. Love him to pieces though.

[Lucinda]

11. Yep. I was thinking the same thing until you mentioned that yours loved wheat breads.

Only difference I've noticed so far. :rofl:
I'm grabbing that cartoon! It's perfect.

[hippywife]

12. Well, now I gotta go make him

some ice cream to go with the pie he's baking tomorrow. Then I'm calling it a night!

Enjoy your evening! :hi:

[Lucinda]

13. You too!

:hi:

[NMDemDist2]

14. mine from tonight using the stone and water method

still trying to get a baquette style

this is the last of the 2nd batch,







and the next batch with only a heaping 1/2 TBSP of salt instead of 1&1/2 TBSP

[Lucinda]

15. Those look great! And your dough is gorgeous. Look at all those bubbles!

What kind of yeast do you use?

[NMDemDist2]

16. I buy this stuff and keep it in the freezer up to a year in a ziplock bag

I pick it up at our local Butcher shop which doubles as the restaurant supply house in my little town

housewolf turned me on to it, but it's not recommended for sweet doughs

edit to add, I can pick up this pound bag for about $5

get this stuff for sweet breads

[Lucinda]

17. Thanks! I'd seen SAF mentioned but had never talked to anyone who used it.

I'll have to order them, I haven't seen it anywhere locally. Thanks for the info!

[NMDemDist2]

18. Harris Teeter is the only outlet in TN

but it's widely available on the web

:hi:

[Lucinda]

21. That would be about a 6 hour drive! I'll look online. :)

[troubleinwinter]

19. That sure is interesting

Same dough, but different baking set-ups. The roasting pan bread has a prettier looking crust.

[Lucinda]

22. Yep. I thought so too. And it's still crispy, but easier to eat.

I think I'll make it this way when I want it for sandwiches.
I like it a bit chewier to eat with soup. So I'll do those loves the regular way.

[Lugnut]

20. I'm drooling here.

I'm not nearly the bread-a-holic that my husband is but that bread looks wonderful. I really need to try that recipe.

[Lucinda]

23. It is soo easy and seems to be very tweakable. I havent had a bad loaf yet.