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jondoe
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Posted: Sun Jan 20th, 2008 04:02 am |
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I recently found your site while looking for bread recipes. I am on my 2nd Zoji, and get mixed results. I've never been thrilled with the crust, but the bread is usually acceptable.
I finally tried the 'no knead II' bread, and liked the taste. Very crusty, but great with a brothy soup (I made kale soup to go along with it).
I've used the quick rise setting at times for piza and bread dough, and baked it in the oven for a better crust, but it is a lot more time consuming.
<<I'm guessing anyone on a forum knows this, but a great place to let bread rise is the microwave. Boil a coffee cup of water and it will keep the bread warm>>
This week, I tried modifying the standard Zo white bread recipe with the new no-knead recipe, and added beer (yeasty flavor) and cider vinegar (tang) to the recipe. It called for bland lager, so I borrowed a NASCAR hat and bought some Bud, the King of Bland!
For the breadmaker, I add 1/4 to 1/3c beer and a T or two vinegar to the liquid(1 1/2c total) (Cooks Ill. calls for white vinegar) to the rest of the recipe - 4 1/4 white flour, 3T sugar, 1 1/2t salt. I haven't tried adding the milk powder and butter yet.
But the results have been great, so far.. twice. The shape and texture are great, crust is more to my liking and the taste is perfect. Or close enough! And, it only takes 4 minutes to prep the breadmaker.
Summer in Atlanta is tough on the rise, so I am curious how it will turn out - plus I'm tired of winter. We've already suffered through our 3 week winter. (haha to you 4-seasoners. But at least you can step outside in the summer...)
NOTE: I changed the recipe so the vinegar is included in the liquid total. Last edited on Sun Jan 27th, 2008 05:13 pm by jondoe
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KSherrill
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Posted: Mon Jan 21st, 2008 05:28 pm |
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I use the "Quick Dough" 45-minute cycle, then let it rise another 20-30 minutes after the final beep before shaping the dough into loaves. I think it's anything but time-consuming...the Zoji does all the work.  Shaping it into loaves from there takes only 5 minutes. And you're right--the microwave is a great place to let it rise.
What recipe did you use for your "crusty" bread? There have been people asking for just such a bread on this forum.
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jondoe
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Posted: Tue Jan 22nd, 2008 03:21 pm |
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The crusty recipe is the NKII baked in the dutch oven. I didn't mean to imply I had one for the breadmaker.
The 'time consuming part' is if it is made in the DO.
I always make pizza dough in the zoji, and use the quick rise method if I bake bread in the oven. You are right, that isn't 'a lot more' time consuming. It's just another step that you have to be there for. I may have been confusing myself, as I'd recently made NKII - which is still an easy recipe, but I'm not used to the steps.
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KSherrill
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Posted: Tue Jan 22nd, 2008 08:13 pm |
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Can you post the No Knead II recipe? Thanks!
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KSherrill
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Posted: Tue Jan 22nd, 2008 08:13 pm |
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Can you post the No Knead II recipe? Thanks!
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jondoe
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Posted: Fri Jan 25th, 2008 03:50 am |
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| Sure, as soon as I have time to copy it, I'll pass it on.
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jondoe
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Posted: Sat Jan 26th, 2008 03:52 pm |
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This is straight out of Cooks Ill, but I have seen the recipe online in the Seattle paper, and other places.
No-Knead II Bread
3c (15oz) unbleached all purpose flour.
1/4t instant yeast
1 1/2t salt
3/4c + 2T water (7 oz), at room temperature
1/4c + 2T (3 oz) mild-flavored lager (like Bud)
1T white vinegar
Directions:
Whisk flour, yeast, salt in large bowl. Add water, beer and vinegar. Using a rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 – 18 hours.
Lay 12x18” sheet of parchment paper inside 10” skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10-15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temp until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
Almost 30 minutes before baking, adjust oven rack to lowest position. Place 6-8 Q heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. <<which is too hot for a non-metallic knob>> Lightly flour top of dough and make one 6” long, half inch deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Reduce oven temp to 425 and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20-30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature.
For seeded rye bread – replace 1 3/8c white flour with 1 1/8c rye flour. Add 2T caraway seeds to flour mixture in step one.
For whole wheat – replace 1c white flour with 1c WW flour. Stir 2T honey into water before adding it to dry ingredients in step one.
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KSherrill
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Posted: Sat Jan 26th, 2008 04:27 pm |
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| Thanks very much for posting this! Have you tried this recipe with all freshly-milled flour?
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jondoe
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Posted: Sat Jan 26th, 2008 07:45 pm |
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I haven't. I will admit that I get the big bag of flour from Costco. Someday I'll have to try fresh flour.
I only get a few slices before it gets fed to the ducks on our suburban lake, so I'm usually not that choosy.
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KSherrill
Moderator
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Posted: Sun Jan 27th, 2008 04:40 am |
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| If you ever start making bread with the fresh stuff, you'll guard it like edible gold. You'll never feed it to the ducks!
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