Friday Free For All: Baking Edition: Old Bread, New Bread!

4

March 15, 2013 by Kriscinda Lee Everitt

I haven’t baked bread for a while. I mean, I’ve done it since I first posted about it, quite a few times, but it’s been a couple of weeks. I thought I’d do the quicky three-hour jobbie, and then try something new. (Scroll to the bottom for your Friday Free For All)

This is the recipe I have been using with some oaties on top.

This is the recipe I have been using with some oaties on top.

Close up of doughy oaties.

Close up of doughy oaties.

It had a bit of a side blow-out, but I find it doesn't affect the taste. =)

It had a bit of a side blow-out, but I find it doesn’t affect the taste. =)

Close up of baked oaties.

Close up of baked oaties.

And now for the something new…

My family picked this up for me, so I thought I'd try some stuff out.

My mom and sisters picked this up for me, so I thought I’d try some stuff out.

This is the one no-knead recipe, which I thought I'd give a shot before I started trying kneaded bread.

This is the one no-knead recipe, which I thought I’d give a shot before I started trying kneaded bread.

Mmmmm...it's supposed to look like this when it's done... *drool*

Mmmmm…it’s supposed to look like this when it’s done… *drool*

So far, everything seems to look the way it should.

So far, everything seems to look the way it should.

It says to let sit covered in plastic wrap in a warm, dark place for 14-20 hours. I'm gonna do the full 20 and see what happens.

It says to let sit covered in plastic wrap in a warm, dark place for 14-20 hours. This is our windowless upstairs bathroom heater. =)

Five hours later, it's already risen considerably. This might work!

Five hours later, it’s already risen considerably. This might work!

19 hours later, it's pocked, wet, and yeasty,

19 hours later, it’s pocked, wet, and yeasty.

The receipt says that I should gently plop the dough onto a lightly covered surface, turn it "a couple time" in my hands (it should be ball-like), then let it rest. My ass. Lots of flour, lots of turning and folding, lots of dough sticking everywhere, and still no real ball shape. Whatever. I got to where I needed to be.

The recipe says that I should gently plop the dough onto a lightly floured surface, fold it “a couple of times” in my hands (it should be ball-like), then let it rest. My ass. Lots of flour, lots of turning and folding, lots of dough sticking everywhere, and still no real ball shape. Whatever. I got to where I needed to be (I hoped).

After it rests, I sprinkled some cornmeal on a clean, lint-free kitchen towel, then I covered it with another towel.

2 1/2 hours of rising under a kitchen towel back on the bathroom heater and it's ready for the oven.

2 1/2 hours of rising back on the bathroom heater and it’s ready for the oven.

Oven was pre-heated to 450, and about a half and hour before the dough was ready, I put the dutch oven in the conventional oven, bringing it out (carefully...very hot) when the dought was ready. Sprinkle some cornmeal on the bottom and...

Oven was pre-heated to 450, and about a half and hour before the dough was ready, I put the dutch oven in the conventional oven, bringing it out (carefully…very hot) when the dought was ready. Sprinkle some cornmeal on the bottom and…

...dump the dough from the towel too down into the pot. It said it might be a mess, but it wasn't (unlike coming out of the bowl first). It actually flopped in very nicely.

…dump the dough from the towel top down into the pot. It said it might be a mess, but it wasn’t (unlike coming out of the bowl first). It actually flopped in very nicely.

Put the lidded pot into the oven for 30 minutes, then take the lid off and give it an extra 15-30 minutes (I gave it 15) until the crust is golden and crispy looking.

Put the lidded pot into the oven for 30 minutes, then take the lid off and give it an extra 15-30 minutes (I gave it 15) until the crust is golden and crispy looking.

And now...bread porn.

It doesn’t look anything like the picture in the magazine. But I’ll bet it tastes good. And now…bread porn.

Gob, gob...

Gob, gob…

Looks pretty good, if I do say so myself.

Looks pretty good, if I do say so myself.

Can't wait for it to cool down!

Can’t wait for it to cool down!

The crust was very thick...

The crust was very thick…

...but the inside was nice and soft. Overall, very noms indeed.

…but the inside was nice and soft. Overall, very noms indeed.

From Chicago, Drudge Puppet with “Baking Bread.” From the Czech Republic, Colp with “Fuckin’ for Bread.” New Zealand’s Human with “Night of the Living Bread.” New York’s Demolition Hammer with “Bread and Water. And some M.O.D. with “Balls on Bread.”

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4 thoughts on “Friday Free For All: Baking Edition: Old Bread, New Bread!

  1. Linne says:

    This bread looks and sounds similar to the Artisanal Bread whose recipe I found on the Vintage Hearth blog. If so, I know it’s delicious! ~ Linne

  2. […] soup that had a filling, “meaty” quality to it. Served with the last few slices of the No-Knead Dutch Oven Bread…nom […]

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