I love making and baking bread, who doesn’t enjoy eating fresh, homemade bread hot from the oven? The problem is the time it takes to make, the mixing, the kneading, the rising, the kneading again, the shaping, the rising again… it just takes too much time and attention.

 

About a year ago, I started seeing books and recipes for no-knead breads, it looks almost too good to be true, this method makes what is often referred to as “artisan breads”, the kind that cost a small fortune in the specialty bakeries, who knew how easy these breads were to make?

no knead bread

I searched YouTube and found a few videos that look very easy to follow, the great thing is they don’t require lots of work, these can be started one day and finished the next.

So far the recipes look very simple, flour, salt and yeast. I have a bread machine, but since I’m off grid (solar powered) I don’t use it. at least not at my place, my bread machine doesn’t like my inverter (it needs a pure sine wave inverter because of the digital timer), so this method is tailor made for me since it doesn’t require refrigeration or lots of power or a more expensive inverter. Watch and enjoy!

I soooo want one of those Danish Dough Whisks he uses in that one! I’ll either buy one, or have PB make one for me.





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9 Responses to “No knead bread”

  1. No Knead Bread | Silentstorm

    […] that cost a small fortune in the specialty bakeries. Who knew how easy these breads were to make? Read the article This entry was posted in Resources by norton. Bookmark the […]

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  2. Laura

    I made the no knead ciabatta yesterday and it turn out great. My husband loved it. I will try the higher rise loaf in a cast iron dutch oven next.

    Reply
  3. Piyush

    I have been using this method and haven’t bought bread since last 1 and a half years. I am not off-grid yet.

    Reply
  4. Kim

    Wretha,
    Over the weekend, I tried the first recipe from breadtopia,actually twice. With the first batch the yeast did not take, but it still tasted ok. The second batch with fresh yeast went better and was delicious. The second batch was very springy after the rise. The bread was soft on the inside, and the crust was hard. The only thing with fresh bread, it is best when it is still warm, and my leftovers did not keep well. My hubby really enjoyed it.
    Kim

    Reply
    • Wretha

      I’m glad to hear that Kim, glad to hear it worked for you! I tried it last week, it didn’t turn out well for me, but I didn’t follow the directions completely either, instead of using a towel or a proofing bowl, I used a plastic bowl and parchment paper, long story short, don’t do it that way. I will give it another go, I know it will work if I do it right. :)

      Wretha

      Reply
  5. Kim Berry

    I have been reading your blog for a couple of years, and I enjoy reading your articles. I dream of maybe one day being off-grid. It looks like it is a liberating experience. Thanks for posting the youtube video on breadmaking. I have been wanting to learn how to make my own bread. This looks easy enought that I might be able to pull it off.

    Reply
    • Wretha

      Thanks Kim, it is liberating, I couldn’t imagine living any other way. The no knead bread thing looks quite interesting, I am in the midst of trying it, I started a batch yesterday, I expected to bake it today, but it turns out that I made it too loose and it would not “fold” properly, so I added some more flour, mixed well, covered it and placed it in the refrigerator, tomorrow I’ll take it out and allow it to work at room temperature most of the day, then I’ll pour it out, flour it, fold it and let it rise again, then bake it. I have high hopes for it. :) Let me know if you try it and how it turns out.

      Wretha

      Reply
  6. elnav

    Wretha how does ‘bread flour ‘ differ from general purpose flour. I saw mention of ‘purified water’ how does that difer from regular water and why must it be used?

    Reply
    • Wretha

      Hey Elvav, thanks for your questions, bread flour has more protein, that makes more gluten and a better bread, BUT it’s not necessary, you can use all purpose flour, I use both, just depends on what I have on hand, and what I reach for first.

      Purified water, that is a bit trickier, I suspect that from place to place, town to town, the water quality differs widely, some places have harder water, some have softer, some have water that has strong flavors, many have chemical laden water, I think you could probably use regular tap water as long as you have good water to begin with, I’d try it and see, I’ve even been known to do a test kitchen and try both ways to see which is better.

      Wretha

      Reply

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