No-Knead bread - Sourdough bread.

беззамесный хлеб на закваске
150 закваски (100 влажности - соотношение муки и воды 1:1 по весу)
300 воды
400 пш. муки
100 ржаной муки
1 ч.л.соли - 10 гр
смешать, плотно накрыть, выдержать 7 часов на столе - затем 10 часов в холодильнике в плотно закрытой посуде.
дать тесту согреться при комнатной температуре 1 час.
А дальше как всегда...Shaping.
...proof in a banneton at RT - и нагреть духовку до 250С в течение часа.
выпекать:
30 минут под крышкой
15 минут без крышки
остудить нарезать
happy day!


















#sourdoughbread
#хлебназакваске

No-Knead Bread, 10 Years Later.

I was sitting at my desk at the Times 10 years ago when Jim Lahey – whom I knew only by reputation – emailed me: “I have a new method of making bread that requires no kneading and can give you professional results at home.”

I started baking bread in 1970, and, when my friend Charlie Van Over developed what I still believe is the best food processor method there is, I adopted that and never looked back. But Lahey’s invitation was intriguing.

It was a period during which the Times was experimenting with video, and I was one of the lucky guinea pigs. So on a bright November day (Jim insists it was election day 2006; I have no recollection), I walked over with two video people, we watched Jim do his thing, I wrote it up, the video people edited, and ….
It became one of the most popular stories in the history of the Times.

That level of popularity was a peculiar confluence of events, but that bread recipe (which I used yesterday, and will tomorrow, barely unchanged from the original), has legs. That original description by Jim remains true, and literally millions of people now make bread according to Jim’s instructions.

A few weeks ago, just before election day 2016, I met two video people from Food & Wine at Sullivan Street (which hasn’t changed much) and we taped a reunion, with Jim commenting on and critiquing my technique (which evidently isn’t bad).
You can watch (the extremely abridged version) here.
As you can tell – we had fun.









So new recipe (published at 12-06-2016) - are pictured:

2 2/3 Cup white flour
1 1/3 Cup whole wheat flour (Whole-wheat flour - in the US or wholemeal flour in the UK)
2 teasp salt
1/2 teasp yeast
2 Cup water

12 hour first rise
fold three times on floured surface
for 2-hour second rise

Bake 30 min at 500F/260C in covered dutch oven
Bake 15 minutes uncovered

AND old recipe (2015):
3 cups - 400 grams all-purpose or bread flour
1/4 teaspoon (1 gram) instant yeast
1+1/4 teaspoons (8 grams) salt
1 5/8 cups (1+1/3 - 300 grams in book) water.

My Bread. Speedy No-Knead Bread.

3 cups bread flour (408 grams)
1 packet (7 grams) instant yeast
1 1/2 teaspoons salt
50g Butter or Marg

1. Combine flour, yeast, butter and salt in a large bowl, with fingers to resemble fine breadcrumbs.
Add 1 1/2 cups Warm water and stir until blended; dough will be sticky.
Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 21C.

2. Lightly flour a work surface and place dough on it; fold left side to the middle the right side over that (you have 3 layers) turn 90deg and repeat,turn 90deg and repeat again.
Place dough in the floured washed out bowl Cover loosely with plastic wrap and let rest in a warm place 30 minutes more.

3. While the dough is proving for 30min, heat oven to 230C.
Put a 6-to-8-Liters heavy covered pot (22cm cast iron, enamel, Pyrex or ceramic with lid) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under dough and put it into pot, seam side up.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 20 minutes, until loaf is beautifully browned.
Cool on a rack.

Yield: 1 big loaf.

Homemade Bread.

- Recipe: No-Knead Multigrain Bread — Recipes from The Kitchn | The Kitchn: "No-Knead Multigrain Bread"

- Multigrain Bread - Vanilla And Bean:

- How To Shape a Round Loaf of Bread Dough: The Video | The Kitchn:

- Homemade Bread: The Next Frontier - hummingbird high || a desserts and baking blog:

- Gluten-Free Goddess Recipes: Gluten-Free Cranberry Bread Recipe:

- Nourishing Nut & Seed Bread:

- The Life-Changing Loaf of Bread - My New Roots

- Five Seed No-Knead Bread | food to glow

- 25 of the Best Gluten-Free Bread Recipes - Free-From Heaven | Free-From Heaven

No-Knead Bread, 10 Years Later - Mark Bittman

- No-Knead Bread, 10 Years Later - Mark Bittman

- No-Knead Bread Recipe - NYT Cooking

- You can watch How to Make No-Knead Bread | Food & Wine:

Five Seed No-Knead Bread. By Kellie Anderson.

Based on South African seed bread, this loaf is chewy and very tasty.
No kneading and one rise make this loaf a great choice for the novice bread maker or those who just want fresh bread quickly.
As you can see from the list of seeds you get a whack of good fats and Vitamin E as well as fibre, but you will like it more for the taste.




Makes 2 small loaves, about 16 slices each. (I made one!)

600g strong wholemeal flour (or spelt flour, if available)
2 x 7g packets dried (quick) yeast OR 2 tsps of it
1 heaped tsp salt
25 g linseeds
50 g pumpkin seeds
50 g sunflower seeds
25 g poppyseeds
1 tsp caraway or fennel seeds (optional)
1 tbsp honey or barley malt syrup
550ml warm water (hand-hot)

Oil and flour two 900 g (2 lb) bread tins, or one large baking sheet.
Toast the seeds in a dry pan for 3-4 minutes and add to a large wide bowl, together the flour, yeast and salt.
Use a hand to thoroughly mix the dry ingredients.
In a separate jug stir the honey or malt extract into 550 ml of hand-hot water.
Pour the water into the dry ingredients and lightly mix until you have a soft dough and somewhat sloppy dough (vigorous mixing toughens the bread).
I find it easiest to achieve a light dough by making a claw of one hand and mixing, but use a large metal spoon if you like.

Divide the alarmingly-loose dough between the two tins, or form into two rounds on a greased and floured baking sheet – cornmeal is good here.
Cover the dough loosely with either cling film or a clean tea towel.
If you are making rounds, dust the dough with flour and cover with a tea towel.
Leave the dough to rise in a warm, draught-free place until nearly doubled in size – about 40 minutes to one hour.
It may not rise as high as unseeded bread.

Meanwhile heat your oven to 200C.
Bake the bread on the middle shelf for about 35 minutes.
Remove from the tin (usually requires a firm whack on the work surface to loosen) and check that the bottom sounds hollow when tapped.
If not, place back in the oven for a further five or so minutes – without the tin.
Cool completely on a wire rack.
Use one loaf and pop the other into your freezer for later.
The breads keep well for three days and makes terrific toast.
Really lovely bread.
Highly recommended.

Kellie Anderson is an Edinburgh-based food writer, recipe developer, blogger, and also a cancer health educator and nutrition adviser with cancer support charity, Maggie's Cancer Caring Centres.
Her healthy food blog: kelliesfoodtoglow.com.

How To Make No-Knead Bread.

How To Make No-Knead Bread | The Kitchn:
A step-by-step illustration of making the famous No-Knead Bread!
This bread is dead simple.
It's ridiculously easy, and very forgiving.
If you're intimidated by baking ratios, volume vs. weight, baking scales, and kneading, this is a great recipe to start with.
It will give you such a delicious loaf, with about five minutes of hands-on time and literally no way to mess it up.
'via Blog this'

No knead bread.

Recipe:

500 grams of flour

10 grams of salt
30 grams of butter
7 grams of dry yeast
400 ml of warm water