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Imagine a golden glow in the kitchen and the mouth watering smell of fresh homemade french style bread from the kitchens of
psycho6065
My first experiment in no kneed bread making. There was a little too much flour in the banneton. But all in all it has good flavor and crumb.
The original recipe was loosly based on this cooking segment from Cooking with James Townsend and Son
http://www.youtube.com/watch?v=t8hLp0ND4OY
Rough ingredients: use as a guide only This is a rough transcript of the video
Dry ingredients: Using large bowl put it 3 cups flour (bread or all purpose flour)
add 1 1/2 tsp salt
Wet ingredients: In a separate small bowl combine 1/2 cup water, 1 heaped Tbsp flour and 1/2tsp instant yeast. Stir this toegether
In a another bowl (third bowl) add one eggwhite to 3/4 cup of milk and whisk together
In a fourth bowl put 2 Tbsp melted butter and 2 egg yolks and whisk together
Pour all wet ingedients into one bowl and mix
Make a well in the flour & salt mix
Pour in the wet ingredients
Mix in with the tips of the fingers
As soon as dough is formed and the flour absorbed stop mixing making a very wet and sticky dough
Cover with damp cloth 12 - 24 hours to rise
When risen it will have a spongy texture
The bread is baked in a preheated Dutch oven. The bread can be done whole or divided into portions to make rolls
Sprinkle cornmeal or other seeds into the bottom of the Dutch oven to stop sticking (carful the oven should be good and hot)
Turn dough onto floured surface, flour your hands. Pat dough down and fold in four times. Place dough into hot Dutch oven. Cook 25 to 30 minutes. You want golden brown and not burnt on the bottom (note this is designed to be cooked over coals with some coals on the top)
For those using a home oven set oven to 450 degrees F and bake for 25 to 30 minutes
Traditionally the crust was chipped off to be used in soups or crumbed for other recipies.
The bread pictured has been sprinkled with seeds. contact psycho6065 for more information if required.
Allergy warning – recipe contains dairy & egg products
Imagine a golden glow in the kitchen and the mouth watering smell of fresh homemade french style bread from the kitchens of
psycho6065******************************My first experiment in no kneed bread making. There was a little too much flour in the banneton. But all in all it has good flavor and crumb.
The original recipe was loosly based on this cooking segment from Cooking with James Townsend and Son
http://www.youtube.com/watch?v=t8hLp0ND4OY
Rough ingredients: use as a guide only This is a rough transcript of the video
Dry ingredients: Using large bowl put it 3 cups flour (bread or all purpose flour)
add 1 1/2 tsp salt
Wet ingredients: In a separate small bowl combine 1/2 cup water, 1 heaped Tbsp flour and 1/2tsp instant yeast. Stir this toegether
In a another bowl (third bowl) add one eggwhite to 3/4 cup of milk and whisk together
In a fourth bowl put 2 Tbsp melted butter and 2 egg yolks and whisk together
Pour all wet ingedients into one bowl and mix
Make a well in the flour & salt mix
Pour in the wet ingredients
Mix in with the tips of the fingers
As soon as dough is formed and the flour absorbed stop mixing making a very wet and sticky dough
Cover with damp cloth 12 - 24 hours to rise
When risen it will have a spongy texture
The bread is baked in a preheated Dutch oven. The bread can be done whole or divided into portions to make rolls
Sprinkle cornmeal or other seeds into the bottom of the Dutch oven to stop sticking (carful the oven should be good and hot)
Turn dough onto floured surface, flour your hands. Pat dough down and fold in four times. Place dough into hot Dutch oven. Cook 25 to 30 minutes. You want golden brown and not burnt on the bottom (note this is designed to be cooked over coals with some coals on the top)
For those using a home oven set oven to 450 degrees F and bake for 25 to 30 minutes
Traditionally the crust was chipped off to be used in soups or crumbed for other recipies.
The bread pictured has been sprinkled with seeds. contact
psycho6065 for more information if required.******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 960 x 1280px
File Size 202.5 kB
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