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

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

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:

:rofl:

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

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

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

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.

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

one happy puppy when he gets home. :D

:D

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:

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:

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.

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

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

Enjoy your evening! :hi:

:hi:

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

What kind of yeast do you use?

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

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

but it's widely available on the web

:hi:

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

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.

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