Timeline for Good breads for evening cooking?
Current License: CC BY-SA 3.0
14 events
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| May 4, 2021 at 8:09 | history | edited | rumtscho♦ |
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| Feb 1, 2014 at 21:12 | comment | added | zoned post meridiem | I make a modified version of the no-knead for these occasions. Combine water/flour at 70-75% ratio (400g flour/300g water, for example), add 1% yeast and 2% salt. Mix in stand mixer for about 6-10 min. (the dough should start to pull away from the walls (though might stick to bottom, if hydration is close to 75%) of the bowl. Cover, put in fridge, for up to a week or so. On baking day, just let it rise outside fridge for about 2 hours. Bake at 450, 30ish minutes. I tend to throw ice cubes into a dish in the oven to add moisture; all oven electronics/moisture caveats apply. | |
| Feb 1, 2014 at 19:33 | answer | added | Jeff the Chf | timeline score: 8 | |
| Mar 30, 2013 at 12:00 | vote | accept | Joe | ||
| Mar 30, 2013 at 12:00 | answer | added | Joe | timeline score: 4 | |
| Apr 26, 2011 at 5:54 | comment | added | Orbling | How about malt loaf? Has a very long rising time. | |
| Apr 26, 2011 at 3:34 | answer | added | paul | timeline score: 9 | |
| Apr 20, 2011 at 22:45 | history | edited | Aaronut |
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| Apr 20, 2011 at 21:43 | comment | added | franko | sure - you mix together the flour, salt, yeast and water in a large container, and let it sit for a couple hours on your counter until it's risen to about double its original size. then, you can either use some dough right away, or (since it's easier to handle when its cold), put it in your fridge for at a day. then, on baking day, you cut off a grapefruit sized hunk, dust it with flour, quickly shape it, and let it sit while the oven preheats. then, you slash the top & bake! easy as pie. or, uh, bread. | |
| Apr 20, 2011 at 21:00 | comment | added | Joe | @franko, @justkt : okay, I've ordered the book, but could one of you two summarize the technique in an answer, so I can upvote it? | |
| Apr 20, 2011 at 20:48 | history | tweeted | twitter.com/#!/StackCooking/status/60807166956814336 | ||
| Apr 20, 2011 at 19:06 | comment | added | franko | yep -- came here to say that very same thing. the AB5 book changed my bread-bakin' life, lol. you can make enough dough for 4 loaves at a time. you just lop off a hunk when you need it, shape it, let it rise for about 20 mins, and bake. you can keep the dough in your refrigerator for up to 2 weeks, i think. it's awesome. | |
| Apr 20, 2011 at 17:55 | comment | added | justkt | Seems like the breads of Artisan Bread in 5 Minutes a Day and the no-knead technique might be the right place to look if you are willing to start a day in advance. | |
| Apr 20, 2011 at 17:46 | history | asked | Joe | CC BY-SA 3.0 |