Recipes On Rails: New Recipes tagged artesian, no-knead

Jewish Rye - No knead

Thu Jan 08 16:03:49 UTC 2009

Ingredients:

1.6 pound Starter
1.7 pound Flour, White Rye
0.9 pound Flour, all-purpose
20.0 gram Caraway Seeds
35.0 gram Salt, Flour
1.8 pound water

Instructions:

Add dry ingredients to plastic bin and mix.

Add starter and water.

Mix by hand till well incorporated. Allow to rest 20 minutes.

Stretch dough by pulling from an edge and stretching dough across remaining dough.

Repeat about 20 times or till dough gives some resistance.

Repeat 4 and 5 two times, for a total of three stretching sessions and 3 20 minute rests. Allow dough to rest about 3.5 hours. This is longer than the other no-knead doughs to allow the flavor to develop. After that period, the dough should be well risen in the plastic bin.

Scale the dough into 1.5 pound portions. Pre-shape the dough by first flattening the portion.

Fold 1/3 of the dough over onto the middle 1/3.

Fold other 1/3 over onto the 2/3.

Now fold 1/4 over onto the next 1/4.

Repeat on the other side.

Fold 1/2 over on the other half, like closing a book.

Allow to rest about 15 minutes.

Pat the dough flat.

Fold 1/3 over onto the middle 1/3.

Fold the other 1/3 over onto the 2/3

Seal the seams.

Shape the dough.

Place on couche.

Allow to rise till doubled in bulk. This can be a rather long time if you keep the proofing area cool. Cooler/slower rise will allow bacteria to develop that great sour taste. I let these rise 3 hours.

Place on peel, baste with a cornstarch solution (mix some corn starch into some water, and bring to a boil. You want this to be a little thiner than honey), and sprinkle with more caraway seeds.

Bake at 425 on stones with steam if possible. I use a convection oven, so I did 5 minutes with steam, 15 minutes without, and 5 minutes with oven turned off.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/552-jewish-rye-no-knead

Challah - No Knead

Thu Jan 08 16:29:57 UTC 2009

Ingredients:

2.4 pound water
32.0 gram salt
152.0 gram Sugar
0.75 teaspoon Vanilla
0.125 teaspoon Yellow Food Color
0.33 pound Oil
3.0 each Egg
3.6 pound Flour, all-purpose
0.5 teaspoon Baking Powder
6.0 gram Yeast, Instant
1.0 pound raisins

Instructions:

Mix the first 7 ingredients together, and stir till the salt and sugar dissolve.

Mix the remaining ingredients in a plastic bin, and pour in the egg mixture.

Mix by hand

Till well incorporated. Then let dough rest 20 minutes, covered.

Stretch dough by pulling an edge up and over the dough. Repeat about 20 times, working your way around the dough.

Allow to rest 20 minutes covered.

Repeat step 5.

Wait 20 minutes and repoeat step 5 and allow dough to rest 2.5 hours.

After the 2.5 hour rest, sprinkle flour on top of the dough and your work surface. Turn dough out onto work surface.

Scale the dough into 2# portions. De-gas each portion.

Preshape by first folding the top 1/3 down over the middle 1/3.

Fold the bottom 1/3 over the top 2/3.

Turn dough 90 degrees and pat.

Follow steps 11 and 12 again, folding into 1/3's

Allow dough to rest about 15 minutes.

Flatten dough again.

Once again, fold top 1/3 down over middle 1/3.

Fold bottom 1/3 over middle.

Shape, and allow to rise till doubled, about an hour. Baste with egg wash, sprinkle with poppy seeds, and bake at 325 for about 45 minutes.

Servings: 4
Prep Time: 7 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/551-challah-no-knead

No-knead Rosemary Onion Bread

Thu Jan 08 14:51:00 UTC 2009

Ingredients:

0.37 pound Oil, Olive
0.67 pound Onion sliced
2.0 teaspoon Rosemary
1.0 pound Milk
28.0 gram salt
0.75 teaspoon Pepper, Black medium grind
0.33 pound Corn Meal
0.13 pound Sugar
4.5 gram Yeast, Instant
1.5 pound water
3.0 pound Flour, all-purpose

Instructions:

Thinly slice the onions. Preheat pan with medium heat.

Add olive oil to the pan and saute the onions. Add the rosemary and black pepper.

Add milk to the onions and bring to a boil.

In a square plastic bin (the one for mixing the dough) combine the water, salt, sugar, corn meal, and onion mixture. Stir to dissolve the salt and sugar. Allow to cool to no more than 90 degrees. NOTE: These are Winter/cool kitchen directions. If the kitchen is warm, you may have to actually chill the mixture.

When the mixture has properly chilled, add the flour and the yeast.

Using one hand, and keeping the other clean, mix ingredients till somewhat uniform. Onions will make this lumpy. Allow to rest, covered, for 20 minutes.

Stretch the dough by pulling the edge of the dough up and over to the opposite side. Do this about 20 times. Cover and allow dough to rest 20 minutes.

Stretch again, and allow to rest another 20 minutes.

Stretch again.

But this time, allow dough to rest, covered for 2.5 hours.

Dust the dough and your work surface with flour.

Turn the dough onto the work surface, and dust with flour.

Divide into 4 equal weight portions (about 1.65 # each) and pre-shape. Allow to rest for about 15 minutes.

Shape the loaves by first patting the portion flat.

Position the dough so that the long sides are on the right and left. Fold the top 1/3 down onto itself and seal edges.

Rotate dough 180 degrees, and fold/stretch top 1/3 over remaining dough, and seal edges.

Roll dough into proper shape, place on burlap, and allow to rise.

When doubled,

Dust peel with corn meal, and place loaves on peel.

Slash, and back at 425 for 5 minutes with steam, and about 20 additional minutes without steam, or till done (internal temperature at 200F)

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/548-no-knead-rosemary-onion-bread

Olive Bread

Thu Jan 08 13:37:32 UTC 2009

Ingredients:

14.0 gram Rosemary - Fresh finely minced
1.5 pound Flour, all-purpose
0.5 pound flour, whole wheat
1.6 pound water
21.0 gram salt
3.0 gram Yeast, Instant
67.0 gram honey
0.3 pound Olives, Black

Instructions:

Finely mince the fresh rosemary.

Start with the flours, and all the ingredients except the olives to the mixing bin.

Mix everything by hand just till it all comes together. Let it rest for 20 minutes.

Stretch the dough by pulling an edge up and over the rest, and slapping down. Repeat about 20 times working your way around the dough ball several times (this is described in more detain in the baguette recipe) The ball will be somewhat smoother.

Wait 20 minutes and repeat step 4. Wait another 20 minutes.

Coarsely chop the olives.

Gently flatten the dough and sprinkle the olives on top. The flattening is NOT to degas, but just to make room for the olives.

Similar to step 4, stretch the dough over itself, trying to work the olives in. After about 20 stretches, allow dough to rest for 2.5 hours, covered.

Dust the top of the dough and your work table with flour. Turn the dough out onto the work table. Dust the top of the dough with flour.

Portion and pre-shape the dough. Check out the video attached to the end of the baguette recipe for info and technique on pre-shaping and shaping. Here, I did 1# loaves which worked out to almost exactly 4 loaves.

Shape the loaves. Here, I made boules.

Allow to raise till doubled in bulk... about an hour, but very dependent on the room temperature. It was cool tonight, and mine took a good 2 hours to rise. You should be able to poke it and watch it slowly spring back. Score the loaves.

Bake in a pre-heated 425F oven with steam for 5 minutes. My oven is a convection combi oven, so you'll have to adjust your temperatures and times accordingly. In a conventional oven, I'd guess 450F and still the 5 minutes with steam. Then stop the steam (remove whatever you're using to create it) and bake another 15 - 20 minutes, till golden brown, and internal temperature is about 200F.

Note: This recipe was adapted from a recipe in Cooks magazine. It was their idea, as extended by me to the no-knead method. It's a great magazine!

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/547-olive-bread

No-knead Multi-grain Bread

Thu Jan 08 15:16:01 UTC 2009

Ingredients:

Dry Ingredients
2.9 pound Flour, all-purpose
0.5 pound Multigrain blend
0.16 pound Rice, Brown cooked
15.0 gram Yeast

Liquid Mixture
0.16 pound Cracked Wheat
2.45 pound water
0.16 pound sugar, brown
45.0 gram Buttermilk Powder
0.25 pound honey
23.0 gram salt

Instructions:

Soak the cracked wheat in the water overnight.

Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.

Mix the dry ingredients together to distribute the rice and yeast.

This can be done right in the dough box.

Pour the liquid into the dry mixture

Mix the dry and liquid mixtures, following the detailed instructions for the no-knead baguette.

After 20 minutes, stretch the dough, following following the detailed instructions for the no-knead baguette.

After another 20 minutes, stretch the dough again.

After yet another 20 minutes, stretch the dough yet again.

Let dough ferment for 2 and a half hours. It should raise nicely.

Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.

Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.

Allow to raise till doubled in bulk, about an hour.

Spray the dough with water, and sprinkle with poppy seeds.

Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/507-no-knead-multi-grain-bread

Vienna - No Knead

Thu Jan 08 13:35:15 UTC 2009

Ingredients:

Default
5.0 each Egg
0.08 pound powdered milk
1.6 pound water weight-eggs + water
0.05 pound Oil
17.9 gram salt
2.0 pound Flour, all-purpose
2.9 gram Yeast

Instructions:

tare the pitcher
scramble the eggs in the pitcher
add water to a total weight of 1.6 pounds
add salt and mix
add milk powder and mix
add oil and mix

Weigh flour into plastic bucket. Add yeast, and then pour egg mixture over the flour.

Mix by hand into a mass.

Cover and let rest 20 minutes.
Fold by hand about 20 times and let rest 20 minutes
Fold by hand about 20 times and let rest 20 minutes
Fold by hand about 15 times and let rest 2.5 hours.

Scale and preshape

Let rest about 10 minutes, then shape and proof for about an hour. Bake at 425.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/443-vienna-no-knead

Baguette - no knead - larger loaf

Thu Jan 08 15:17:19 UTC 2009

Ingredients:

Default
2.0 pound Flour, all-purpose
1.6 pound water
17.9 gram salt
2.9 gram Yeast

Instructions:

Weigh all the ingredients into a dough bucket. I use a clear container I bought in the restaruant equipment area at Sam's.

Mix by hand in the dough bucket, and let rest 20 minutes.

Fold by hand about 20 times, pulling dough away from edge, pulling back over the dough, and slapping back on top.

Cover (my bucket came with a lid) and let rest for 20 minutes.

Fold by hand about another 20 times, pulling dough away from center and slapping back on top, and let rest for anoterh 20 minutes.

Fold by hand (third time), about 15 times. Dough should form a smooth ball by now. Let ferment for 2.5 hours.

After the 2.5 hour fermentation, the dough will spread out and look a little bubbly on top.

Lightly flour the dough while still in the bucket. The top will become the bottom.

Flour your work table.
Use a scraper or bench knife to loosen the sides. Dip the bench knife in flour first, and then scrape between the side of the bucket and the dough. This is a quick down motion, and then back up. Dip in flour again, and repeat in an adjacent area. Repeat, working your way around the bucket. This is just to stop the dough from sticking to the sides of the bucket. Then turn the bucket upside down, reach underneath wiht your scraper, and scrape between the dough and the bottom of the bucket, letting the dough fall onto your floured worktable.

Lightly flour the top of the dough, and keep your hands well floured. Divide the dough into 4 equal pieces.

Pre-shape the dough, and let it rest for a few minutes. Then shape the dough

To shape the dough as a boule, first lay the flat piece on the work table.

Then fold the top third over itself.

Then fold the upper two corners over on itself.

And finally fold the bottom two corners over on itself. Then pick up the dough and tighten into a ball with the seams down. This is hard to explain without pictures, and I didn't have anyone to shoot them as I did it. Maybe some day in the future.

Place the rounded shaped dough ball on the worktable or board to rise.

Allow to rise till doubled in bulk, about an hour.

Sprinkle a peel with some coarse corn meal, and put the dough on the peel.

Put the dough into your oven. I like 425 when using an indoor oven, but 500 F when using the BGE.

Steam is important for the bread to bake properly. If you look close, my Egg setup is the inverted plate setter, a pan for water, the rack and a pizza stone. I pour water into the pan as I put the bread onto the stone, and then I spray the bread with water just before I close the dome.

Bake for about 25 minutes.

Made a video of the process:

Servings: 4
Prep Time: 4 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/436-baguette-no-knead-larger-loaf