Slow rise, no-knead breads

Here's the original NYT (New York Times) no-knead recipe: which you can also find here
and more detail here
And the Mark Bittman video

Here are YouTube links to two Mark Bittman vidoes
No Knead Bread (2006),/a>
Speedy No Knead Bread Revisited (2008)

This is the basic recipe

3 cups unbleached bread flour (regular flour works OK, too)
1 1/2 tsp salt (use kosher salt)
1/4 tsp active dry yeast (e.g. Fleischmann's)
Thoroughly mix the dry ingredients then add
1 5/8 cups water (+/-)

2 1/2 cups unbleached bread flour (regular flour works OK, too)
1/2 cup white whole wheat
1/4 cup vital wheat gluten (rises better, makes a somewhat better crumb)
1 tsp salt (use kosher salt)
1/4 tsp active dry yeast (e.g. Fleischmann's)
Thoroughly mix the dry ingredients then add
1 5/8 cups water (+/-): start with 1 cup and add rest as needed.

(I add 1-2 tsp vinegar (white or appple) to the water to lower the pH a little - seems to make bigger bubbles and a little fluffier loaf.)

3 cups unbleached Organic bread flour (regular flour works OK, too)
1/3 cup semolina flour (Bob's Red Mill)
1 1/2 tsp salt (use kosher salt)
1/4 tsp active dry yeast (e.g. Fleischmann's)
Thoroughly mix the dry ingredients then add
1 3/4 cups water (+/-): start with 1 cup and add rest as needed.

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It should be a little goopy at this point; it will stick to your hands,
not like making regular bread.

Let it sit in a covered bowl for 12-18 hours (I let it do its slow rise thing for up to 24 hours)

Then put the dough on a floured board and fold it over a couple of times,
shape it into a boule and let it rise for 2 hours covered with foil or an inverted bowl.

Preheat the oven to 450 F (235 C) with your "cloche" in it (requires 20-30 minutes).
[You can also use a Dutch Oven or covered casserole dish]
Rapidly remove the cloche and sprinkle some flour or corn meal (corn meal/polenta works best) onto the
hot flat surface to prevent the bread from sticking, and then plop the boule
into the cloche, score the top of the boule with a sharp knife and bake at 450 F (235 C) for 30-35 minutes with the top on and
then another 5-10 minutes with the top off. Use an oven thermometer if you have one; not all ovens are accurate.

Here is what the cloche looks like:

BUT any covered casserole cooking pot will work fine.

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The high-protein, multi-grain, whole wheat version

is similar but different:(similar because of the long, slow rise)

2 cups (organic) whole wheat flour
1 cup vital wheat gluten flour (the protein from wheat)
1 cup of Bob's Red Mill 10 grain cereal (uncooked)
2 TBS flax seeds
2 TBS sunflower seeds
2 tsp salt
1/2 tsp active dry yeast

Mix thoroughly then add

2 cups water (plus an additional 1/4 or so standing by in case it's too dry on mixing)

Second rise and cooking is the same as above.

For the 10 grain cereal, I have substituted muesli, classic granola, and
every other one of Bob's Red Mill cereals; i.e. 5 grain, and 7 grain.
They're all just as good. They don't need to be cooked first - probably because
they soak up water for 12-18 hours while the dough rises.

classic granola is probably the best of all the cereals

My alternate not-quite-as-high-protein, multi-grain, whole wheat version:

2 cups unbleached bread flour
1 cups (organic) whole wheat flour
1 cup of Bob's Red Mill 10 grain cereal (uncooked)
2 TBS flax seeds
2 TBS sunflower seeds
2 tsp salt
1/2 tsp active dry yeast
2 cups approx water

Follow the procedure described above

Same idea but using white whole wheat flour (white whole wheat is from a different variety of wheat berry)

Follow the procedure described above

Using white whole wheat with more seeds, rye flour and cornmeal

A good, high protein breakfast bread

1/4 cup of olive oil added to the water (gives a better crumb) Follow the procedure described above

Daily Breakfast Bread

This is the one currently in use.

Another version all whole wheat

If you are making a boule instead of a loaf, follow the procedure described above using a cloche or dutch oven

Making a loaf: using a bread pan to get evenly sized slices.

OTHER VERSIONS

I get my einkorn berries and flour from Ancient Grains

3 cups einkorn flour (510g) (wheat berries milled in a cuisinart or home mill)
1 cup of gluten (160g)
1 cup of rolled oates (100g)
1/4 cup each of
Pepitas (45g)
Flax seeds (45g)
Qinuoa (50g)
Sun flower seeds (45g)
2 tsp salt (15g)
1/2 tsp dry yeast - instant (2g)

add 2 1/2 to 3 cups water (~700 mL) Let rise overnight and then punch down.

After letting the dough rise overnight, knead the dough into an oblobg shape and smoosh it into a stadard sized (9 1/2") bread pan. Let the loaf form and rise for four hours. Bake in a preheated 450 degree (F) oven for 40 minutes.

With semolina flour

Follow the procedure described above

With Einkorn flour

Follow the procedure described above

Slow Rise Rye Bread (adapted from Allen Spaulding's recipe)

Follow the procedure described above

CONTACT:
walter at walterstafford dot com