Are no knead dough recipes actually good or just a meme if you're lazy
Just wanna try making a satisfying loaf of bread
Also do you need a dutch oven i don't own one
Are no knead dough recipes actually good or just a meme if you're lazy
Are no knead dough recipes actually good or just a meme if you're lazy
Just wanna try making a satisfying loaf of bread
Also do you need a dutch oven i don't own one
ChainBaker
thanks!
Sometimes he describes his recipes as "no knead" but sometimes he uses the more technical term "cold ferment"
Most of his shit is flat-out gorgeous
>ChainBaker
this guy has so many great recipes on his channel but for some reason whenever you search for something his videos never show up or you have to scroll down for minutes. feels like the youtube algorithm really hates likable straight forward guys like him and favors insufferable cunts like weissman
at least no kneed rye bread is not a meme, dont know about other grains
Yeah look into autolyse.
Bread is BAD for you
source?
built for bbc
Shalom
HAYAI!!
you should try it out and let us know.
Here's my most recent loaf. I am an incredibly novice bread baker, but this was done with a no knead recipe or Dutch oven. I think I didn't score it correctly, which is why it came out lopsided. Nevertheless, its flavor and texture was excellent. The crust was chewy and savory while the inside was soft a flavorful.
>that teapot
I have the same one. It has a thermometer in the lid, right?
God please tell me there's a huge bulge attached to that
Bruhs this is my first attempt
Kinda didn’t rise much and seems hard as a rock tapping it from the outside or maybe it’s just really crusty haven’t cut in yet
Woke up today and it was too sticky to even do a first fold over without tearing unsure if that’s from too much water or not enough autolysing
Later after adding small amount of flour and letting it proof again it became more malleable but was definitely still a wet sticky dough
Maybe if it was shorter and rounder instead of oval it would’ve formed a higher loaf?
>this is my first attempt
>Kinda didn’t rise much
just like my first attempt lol
the key seems to be not to kill the gluten but that's the hardest part because you can fuck up in so many ways and nobody really tells you those things in the youtube videos. they only tell you what to do but it would be more useful to know what not to do
hmm wonder if it had to do with my house's temperature during the night or something
or maybe i somehow measured out the wrong amount of yeast
Then watch ChainBakers basics
havent watched the video you're following, but if your bread is deflated it usually either means there wasnt enough tension for it to rise, you didnt have enough yeast, you weren't using ~100F degree water for the yeast (too hot or too cold is bad), or it didnt proof enough because it was too cold or you didn't wait long enough
yeah ill let it proof more next time
if you over proof it then it loses all its tension and becomes slack and deflates
yeah you gotta keep in mind what this guy said, imagine building tension in your dough as like winding up a spring, its only gonna rise while there's still tension left (and leaving it out without tension is bad) but if you stop it proofing too early it could also be underproofed. if you left it overnight and it deflated, its more likely that you proofed it too long without building up more strength/tension in between.
Yeah Id say it proofed for like 14-15 hours cause I overslept
With regular yeast (not sourdough)? Yeah you overproofed.
Well the inside is moist the outside is nice and crusty just not very tall
I’ll keep trying by this is so much better than store bought bullshit
I certainly wouldn’t say no to a slice of that, keep up the effort bro!
damn her face is fucked
respect her!
>Just wanna try making a satisfying loaf of bread
Making bread is piss easy. Kneading is easy. The no-knead bullshit is a meme.
>The no-knead bullshit is a meme.
its for bread thats to wet to knead
Fermentation develops flavor
just watch this guy, he knows what he's doing and isn't a mommy blog or ny times idiot.
I do a similar recipe for a dutch oven country loaf using 75% hydration and 2lbs of flour.
Baguettes are a total pain in the ass, and a complete mess to make.
Is sourdough starter really as easy as add water and flour, discard half and add the same original amount back again and again? Doesn't that add more and more flour-water mixture with every feed? I think I've failed twice now (pls no bully)