7 ms·
On the other hand most cities have at least some "real" bakeries where you can get a nice loaf of bread with proper crumb and flavor. Most supermarket bread is
by angdis 11y ago
On the other hand most cities have at least some "real" bakeries where you can get a nice loaf of bread with proper crumb and flavor.
Most supermarket bread is virtually inedible to folks that have a taste for good bread. Aside from the insane ingredient list, the sickly softness of it and the lack of any decent crust and crumb makes me wonder what market forces influenced industrial bread makers. How can anyone that has tasted a traditional loaf of freshly baked bread stand for that stuff in the supermarket?
- GFischer 11y agoTime(convenience) and money? I love freshly baked bread, but I can't buy a loaf on a regular basis due to the strict schedule at work, and even if I do, I won't eat it all and it'll go stale very quickly.
- venomsnake 11y agoDo you have an oven - making a boule is very easy and has only 5 minutes of on hand time?
- fweespeech 11y agoRecipe? :D
- venomsnake 11y agohttp://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html http://www.seriouseats.com/recipes/2011/06/better-no-knead-b... You can search on no knead breads. They are long recipes. But require almost no hands on time. You mix, you wait, you wait, you wait, you wait, you shape, you throw into preheated dutch oven and eat :)
- fweespeech 11y agoI took you literally on those 5 minutes. ;) That one says 15. I was mainly hoping for the 2/3rd reduction in labor because I'm a lazy sob.
- venomsnake 11y agoQuadruple the dough and use it on 4 consecutive days. It will average pretty close to 5 minutes then. Also cut the dough and do not tear it.
- lutorm 11y agoYeah the amortized time is not much more than 5 minutes when you get it down. It comes out to a few 1-minute operations separated by resting/baking times, so if you're around anyway it's very little extra time.
- fweespeech 11y agoFair enough, but cooking for myself, I just don't have that kind of scale to work with. It'd go bad before I could eat it. xD
- venomsnake 11y agoA dough could be kept in the fridge up to an week. You could also always invite a date to help :P
- sampo 11y agoNo knead bread 3 cups of flour, 2 teaspoons of salt, 1/4 teaspoon of instant yeast. Mix in a bowl. Add 1.5 cups water, mix in. A wooden spoon, especially bamboo, is nice for mixing, but you can use anything, even your hand. Cover (lid, or plastic wrap), let sit for 12 to 20 hours. Afterwards, you should see bubbles or "craters" of bubbles on top. If after 12 hours not yet much bubbles, let sit longer. If change of plans and you have no time to bake, can store the bowl in a fridge for half a day or a day, it will develop a more sour taste. You need a dutch oven with a lid, or a pot with a lid, or something with a lid. No plastic parts, oven proof. Put the dutch oven into oven, heat oven to 450F/250C. When the dutch oven is very hot, take it out of the oven (careful, it really is hot), sprinkle flour or something at the bottom (I use cornmeal) to prevent sticking. Pour the dough in. Try not to degas the bubbles in the dough too much, as these are what gives the bread the oven rise. Sprinkle flour (or cornmeal, or seeds, or something) on top, not necessary but makes the bread look nicer. Bake 30 min with lid, remove the lid, bake about 20 min, or until the bread looks almost too dark. Here I let the dutch oven to give the shape to the bread, so this works even if the dough is too wet and cannot be shaped into a loaf. You can also experiment using a tiny bit less water to get a bit more solid dough. Most other no knead recipes still make you flour a surface and shape the loaf using your hands. This leads to more cleaning afterwards, so I just left this part out.
- mrfusion 11y agoWow this is great! Any thoughts if I could substitute something lower carb for the flour? Flax meal, or almond or coconut flour?
- sampo 11y agoWell, first, you can use part whole grain flour. As per other substitutes, it is the special protein, gluten, in wheat that makes the dough kinda stringy, elastic, and leads to nice texture when the gas bubbles from the yeast's metabolism stay inside the dough. With other substitutes, you might start to lose this. I don't know, I have not tried. The result will still of course be edible, but it might be less aerated, more dense. If it gets too dense, maybe the result will not be pleasing anymore.
- cardamomo 11y agoCheck out this cookbook from 2011: "Make the Bread, Buy the Butter." http://www.goodreads.com/book/show/11510733-make-the-bread-buy-the-butter http://www.goodreads.com/book/show/11510733-make-the-bread-b... Baking good bread should be both easy and cheap, as long as you have an oven! That's not to say it wouldn't be better with more practice, experience, specialization, and, of course, better grains. But it might just beat "sliced bread!"
- matthewaveryusa 11y agoI freeze my tasty fresh bread and then double-toast it -- it'll lose some of its flavor but it's still >> wonder-bread
- angdis 11y agoI buy one big loaf of "pain au levain" (French style sourdough) once a week. As much as no-knead bread has convenience, it just can't measure up in flavor and consistency to something made with a starter, kneaded, risen, and backed to perfection by a pro.
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