clofthwld - My sister & I both made the no-knead bread. Wow! So very good! Thanks for posting.

Another no-knead bread success story...and question about flour...

This no-knead bread recipe is fabulous! I made it with plain old all-purpose flour and Red Star Quick Rise Yeast, followed the directions exactly, let it rise for 24 hours, and baked it in my 4.5 qt. Le Creuset dutch oven. It was crusty, and very chewy inside, almost too moist. DH and I ate half, put the other half away for 3 days. Reheated it in foil at 350 degrees last night, then opened foil to let it crisp. It was better than when first baked, and tasted like the best artisan breads I can buy.

My question is, does anyone have a suggestion for a gourmet or specialty flour that would make it even more delicious? And any suggestions for special yeast?

Many thanks.

Here's the original link, if anyone missed it.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34758

 
When I can afford to have shipped to Texas I ADORE King Arthur's French flour. I've made the best

crackly crust bread with it and the Italian flour is good too.

 
There is an interesting take on making this bread at this site.(m)

www.realbakingwithrose.com
(11/holy-bread)
This Rose Birenbaum's site and there is some great info.

www.realbakingwithrose.com

 
Complete disaster....

The only chage I made was using the packaged regular yeast... I used 3 times as much as the 'instant' and made sure to proof it first so I know it was viable. It never rose.... even in the oven... I now have a nice round doorstop.

 
OK, question about the 'instant yeast'

I do not find anything in the markets labeled 'instant yeast'. There is a Rapid Rise and Bread Machine variety in a jar. Where would it say 'instant'?

 
I was wondering too if she used cake yeast as Regular yeast. I thought all packets were instant.

 
I used the regular 3-pack strip of Fleischman's yeast... 1-1/2 tsp.

I dissolved it in warm water, let it set, then added enough water to measure as the recipe called for.

Maybe I did something wrong?

 
According to the Cook's Thesaurus, instant should be substituted measure for measure.

with active dry. The recipe calls for 1/4 tsp, so it sounds like you added TOO much yeast!

 
Ya know, someone else on another forum also used too much yeast , and it also didn't rise! Maybe

it's kind of like using too much baking powder or baking soda in a cake - too much leavening can have the opposite effect.

 
You must log in or register to reply here.
Back
Top