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KAF No-Knead Bread
http://cookaholics.org/viewtopic.php?f=14&t=186		 Page 1 of 1
Author:  talanhart [ Tue Mar 17, 2009 12:42 pm ]
Post subject:  KAF No-Knead Bread
I may have missed this before on the other boards, but I was reading this recipe and they have you bake this bread in a cold oven. I love using the Dutch Oven method, but it is a pain dealing with the hot pan right out of the oven, removing the lid, placing the dough etc. Here you put the dough in the pot and let the dough rise in it before you bake it in the cold oven. I am definitely going to try this method.

http://www.kingarthurflour.com/recipes/no-knead-everything-bread-recipe
Author:  MiGirl [ Tue Mar 17, 2009 3:49 pm ]
Post subject:  Re: KAF No-Knead Bread
Todd, Let us know how you like this bread. I'd like to give it a try myself, I'll be interested to see if it gets that nice hard crust like the other version. My Son-in-law loves the No Knead bread it's his favorite. It would be nice to have an alternative baking method. I'm afraid I've spoiled him to store bought bread.

Laurie
Author:  TheFuzzy [ Wed Mar 18, 2009 10:17 pm ]
Post subject:  Re: KAF No-Knead Bread
Folks,

I still like kneading bread. Why are people so opposed to it?
Author:  MiGirl [ Thu Mar 19, 2009 7:32 am ]
Post subject:  Re: KAF No-Knead Bread
TheFuzzy wrote:
Folks,

I still like kneading bread. Why are people so opposed to it?


I agree, on many levels. I enjoy the kneading process, but sometimes it's just easier or I'm to lazy to do it. So for that reason some of these recipes are good for me. There is something theraputic about the rythmatic motions of kneading bread dough. I forget about that, and just throw everything in the stand mixer and let er rip. Maybe we need to get back to basics.

Laurie
Author:  leenagrace [ Thu Mar 19, 2009 10:49 pm ]
Post subject:  Re: KAF No-Knead Bread
TheFuzzy wrote:
Folks,

I still like kneading bread. Why are people so opposed to it?


I think some are just not as into kneading as those of us who also spend time wedging clay. It is an acquired skill and potters come to bread with the aptitude and similar experience there and we usually love the "mindless but fruitful" rhythmic activity of kneading both materials. I have had inexperienced home bakers tell me kneading is intimidating - I never found it that at all, I think because I wedged before I kneaded.

Still, the no-knead approach is great too because it offers less structured steps to a final product, even a more flexible timetable for bread and a different path into sourdough/aged biga rather than a straight forward plain loaf. For me, I love the technique of turning gently instead of kneading strongly and feeling the inflation in that very tender dough.

So I like both and I can see why some lean more to no-knead. For me, it's a great big world of dough and approaches, the more, the merrier.
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