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

Potato Bread - No Knead - Sourdough

Wed Jan 07 18:28:11 UTC 2009

Ingredients:

Starter
2.0 pound potatoes peeled
18.0 gram salt
60.0 gram Sugar
0.35 pound Flour, all-purpose
0.5 pound Chef starter
3.0 pound Flour, all-purpose or more - see instructions

Instructions:

Peel the potatoes and cook in water till tender. Reserve the cooking liquid. You'll need 1 pound of the liquid

Rice the potatoes

Mix in the salt and sugar.

Add the 1 pound of potato water from cooking the potatoes.

Allow to cool to about 100 degrees F, and add in the flour and the Chef. (btw, a Chef is the sourdough starter that gets expanded into the starter used to make the bread as in this case). Search the index for a link to maintaining a potato starter.

Cover and allow to ferment overnight. Should be foamy around the edges as natural yeast becomes active.

To make the dough, weigh the starter and add 75% of the starter's weight in flour. Mix it in a plastic bin following instructions for the other no-knead doughs (baguette, etc). I haven't posted pictures here.... After the first 20 minute rest, the dough will look rough. Pat it down and follow the instructions for the 3 folds, 20 minutes between each.

I allowed this dough to rest for 2 hours after the series of folds. Since this dough sat overnight, you could get by with less, but I'd let it sit at least one hour for the yeast to get going.

Shape as desired. This is a dense bread and needs a longer baking time. Bake at 400 (350 convection) for about 15 minutes, with steam if available, and then vent the steam and reduce the temp by 50 degrees. Bake till internal temp is about 200. Here, I did loaves in my Hovis strap pans. These were 1.67 pounds each. I would go about 2.5 pounds in the future. They baked for about 35 minutes....

i made 4 loaves.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/613-potato-bread-no-knead-sourdough

Vienna loaf

Thu Jan 08 04:53:43 UTC 2009

Ingredients:

3.2 pound Flour, all-purpose
23.0 gram Malt Powder (diastalic)
29.0 gram Salt, Flour
36.0 gram sugar, granulated
4.8 gram Yeast, Instant
2.4 pound water
1.0 each Egg
50.0 gram Oil

Instructions:

If you're into baker's percentages and want to work out a different volume, this recipe gives a ddw of 6#. The formula is:

100% flour
75% water
2% salt
2.5% sugar
1.67% malt
3.33% oil
3.33% egg
0.33% yeast (instant)

total 188.33%

Weigh and mix dry ingredients into plastic bin.

Weigh wet ingredients

Mix the wet ingredients.

Add liquid to dry

Mix by hand.

Pull in flour from corners

Mix till somewhat uniform, but coarse.

Cover with lid, and allow to rise for 20 minutes. Picture is after the rise.

Flour the work surface

flour the top of the dough

Turn the dough out onto the work surface. Use a plastic scraper if you like.

Liberally flour the top of the dough

Pat out the dough, using enough flour to stop it from sticking, but don't allow it to accumulate. You don't want to see white.

Fold 1/3 over onto the middle third.

Pat out a bit, brushing off excess flour. Fold third 1/3 onto the other 2/3s

Pat out again, and fold bottom 1/3 up onto the middle 1/3.

Fold top 1/3 onto the other 2/3s

Pat out the dough again, and repeat the folding in each direction.

Flour the dough

Put back into plastic bin and cover. Allow to rest 20 minutes.

After rest, flour top again, and turn out onto work surface again.

Pat it out again.

Fold again

But you need only one set of folds this time.

Rest 20 minutes and repeat the last set of folding instructions. Rest another 20 minutes and repeat folding one more time. Place dough in bin, and allow dough to rest 2.5 hours this time. Picture is the dough after last rest.

Turn the dough out onto work surface and portion. I like 1.5# loaves, which results in 4 loaves.

Pre-shape by patting out each portion and folding. Allow to rest 10 - 20 minutes.

Pat out each portion.

Fold bottom third up over middle and push edges into dough.

Stretch and pull top 1/3 over bottom 2/3 and pinch to seal.

Pinch all the way around.

Roll the loaf out.

Place loaf on canvas.

Bunch canvas between rows of dough.

Add all loaves to canvas. Allow to rise on canvas for about an hour.

Dough should be ready in about an hour.

Place loaves on an oven peel.

Score the loaves. If you want, you can brush with water and add some seeds at this time. Bake in a 350 degree pre-heated oven for about 30 minutes. Use steam for the first 10 minutes. (note this is lower temp due to sugar in the loaf. This also assumes a convection oven. If non-convection, raise temp to about 390.

After 10 minutes, turn the steam off (if available) and turn the loaves.

Enjoy after the loaves cool.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/595-vienna-loaf

No-Knead Jewish Rye

Tue Jan 06 19:35:54 UTC 2009

Ingredients:

2.0 pound Starter 50/50
1.1 pound water
0.5 pound Flour, all-purpose
1.5 pound flour, rye
28.0 gram Salt, Flour
28.0 gram Caraway Seeds

Instructions:

The starter is a 50/50 mix (1/2 flour and 1/2 water). Thin the starter with the water and mix in the salt and the caraway seeds. I use flour salt so it's easier to dissolve. Add the rye and AP flours. NOTE: You can mix the rye with 50% pumpernickel if you want, but I don't like all pump... Some of the pictures are with pump included. The process is the same.

Mix the ingredients with your hand. Use only one, keeping the other clean. Note, most of my no knead breads are 80% hydration, this one is 70%. The rye flour doesn't develop sufficient gluten to maintain a good shape when hydrated to 80%.

Mix until the flour is all moistened and the dough comes together. It may be rough, especially if you added pump.

Follow the instructions for the no knead baguettes for stretching the dough every 20 minutes for an hour. This dough will NOT be near as elastic as the baguette dough, and it will tend to break when you try to stretch it. Just slap it back together and continue to stretch. After the last stretch, let it rest 20 minutes, and turn it out onto a floured work surface and pat it out.

Fold the bottom third up onto the middle third

Fold the top third down onto the other 2 thirds.

Rotate the dough 90 degrees and pat out. Fold the top quarter over onto the 2nd quarter, and the bottom quarter over onto the 3rd quarter.

Fold the bottom two quarters over onto the top two quarters, and rotate the dough 90 degrees.

Divide the dough into 3 equal portions.

Pat a portion out.

Fold the top quarter over onto the 2nd quarter, and the bottom quarter over onto the 3rd quarter.

Fold the bottom 2 quarters over onto the top 2 quarters. Set the dough on a board and allow to rest for 20 minutes.

Sorry, I forgot to take pictures, but after the 20 minutes you want to shape each loaf into the desired shape. Place on a floured canvas and allow to proof. This period should be at least 2.5 hours and depending on the temperature of the room as much as 8. During this time, the bacteria does its work, and the longer you can wait, the more sour the bread will be. Watch your dough. You want it to rise, but not overly so. The picture here shows properly raised dough.

Place the loaves on a peel sprinkled with coarse corn meal. Score the loaves (I use 7 perpendicular slashes on ryes). Wash with a cooked water and corn starch solution (this should be thickened, but not jello like), and then sprinkle with additional caraway seeds. Bake at 425F for convection with steam. 475 without convection. Try to add steam in either configuration. I bake for 5 minutes with steam, and 20 more minutes without.

Remove from oven, and immediately apply a 2nd coat of the corn starch solution. This 2nd coat will make the loaves shinny. Allow to cool, and enjoy. NOTE: Picture is of loaf with 80% hydration. Notice how it spread out instead of a proper shape?

Another picture showing the shine from the 2nd coat of corn starch.

Servings: 3
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/593-no-knead-jewish-rye

Hamburger Rolls

Wed Jan 07 04:47:18 UTC 2009

Ingredients:

2.1 pound Flour, all-purpose
17.0 gram Salt, Flour
57.0 gram Sugar
45.0 gram Milk, nonfat dry
3.0 gram Yeast, Instant
28.0 gram Oil, Grapeseed can use butter instead
1.6 pound water

Instructions:

Mix the dry ingredients in your dough bucket. Add the oil and water. Mix by hand and follow the 20/20/20/2.5 mixing and stretching process set out in the baguette recipe found here

After the dough has rested the 2.5 hours, turn it out onto a floured work table.

Portion into 3 ounce or .2# portions. I used .2# and this recipe should make about 20 rolls.

Preshape each portion by flattening it out.

Fold the top 1/3 down onto the middle 1/3.

Then the bottom 1/3 onto the folded 2/3.

Rotate the dough 1/4 turn and pat the dough out.

Fold 1/3 of the dough again, and then the bottom 1/3 onto the 2/3.

Allow the pre-shaped portions to rest for about 15 minutes.

Line a baking sheet with parchment paper. Flatten out the rols, trying to make/keep a round shape. Alternatively, you can follow the Baguette recipe method for creating a boule which will give you a rounder shape.

Allow to rise for about an hour. The bake in a preheated 400F oven for about 15 minutes or till interior temperature is over 200F. Place on rack to cool.

Servings: 20
Prep Time: 7 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/569-hamburger-rolls

Jewish Rye - No knead

Wed Jan 07 15:07:06 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

Mon Jan 05 23:26:21 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 09:20:08 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

Wed Jan 07 09:35:26 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

Pumpernickel Raisin Bread

Thu Jan 08 11:58:04 UTC 2009

Ingredients:

0.8 pound flour, rye
0.8 pound Flour, Pumpernickel
2.0 pound Flour, all-purpose
2.5 pound water room temperature
1.0 pound molasses
0.8 pound raisins
25.0 gram Cocoa
8.0 gram coffee, instant
36.0 gram Salt, Flour or kosher salt
10.0 gram Yeast
30.0 gram Caraway Seeds

Instructions:

Combine the water and molasses in a saucepan, and heat gently so the molasses dissolves into the water. Add the cocoa, coffee, and salt, stirring to dissolve. Allow to cool to room temperature (NOTE: if you baking area is cool, or the dry ingredients are cool, you should use warmer liquid ingredients. The average temperature of the ingredients should be around 70).

While the liquids cool, weigh out the dry ingredients.

I like to mix the dry ingredients so that the eventual dough is more uniform.

When the liquids are cool enough, add them to the dry ingredients and mix with your hands. Allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest for two and a half (2.5) hours.

Scale the dough into loaf weights.

Pre-shape. First flatten out the dough.

Then fold top quarter over onto the 2nd quarter.

Fold the bottom quarter up onto the 3rd quarter.

Now roll the top half over onto the bottom half and roll lightly.

Let the pre-shaped dough rest about 10 minutes.

Select one of the pre-shaped doughs.

Flatten it out using your fingers.

Fold the top third down over the middle third.

Fold bottom third up over top two thirds and seal edges.

Roll out to the appropriate shape.

Shape all the loaves, and allow to rise for an hour or until properly expanded.

If baking in loaf pans, bake in 350 F oven for about 45 minutes. If baking freestyle, preheat oven to 400 for about 30 minutes.

OPTIONAL FOR FREE-FORM LOAF: Mix some cornstarch with water and bring to a boil. Allow to cool. Solution should be about the thickness of a cream sauce. Baste loaf with this solution, sprinkle with caraway seeds. Brush with solution again, immediately after the loaf comes out of the oven.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/532-pumpernickel-raisin-bread

Sweet Corn Raisin Bread

Thu Jan 08 11:58:30 UTC 2009

Ingredients:

1.0 pound Corn Meal
2.75 pound Flour, all-purpose
0.35 pound Sugar
40.0 gram salt
10.0 gram Yeast instant
1.0 pound raisins
0.25 pound Buttermilk Powder
2.5 pound water
0.35 pound butter melted

Instructions:

Add the dry ingredients to the bin

Mix the dry ingredients, and then add the liquid ingredients.

With your hand, mix the ingredients in the bin.

Continue to mix till the the dry ingredients are all moistened. Mixture may be rough.

Cover dough with lid, and let rest 20 minutes. Then fold dough over upon itself by grabbing an edge and stretching it towards the other side.

And then another edge, working your way around the dough.

Do this about 20 times, and then cover the dough again and let it rest. This first time, the dough may tend to break. That's fine as we're just starting to develop the gluten.

After this 20 minute rest, the dough looks just a little smoother.

We start folding again.

This time the dough stretches just a little more easily, and doesn't break as much.

Do this 20 times, and once again cover and let the dough rest.

Wait 20 minutes and repeat the stretching one last time. Then cover the dough and let rest for 2.5 hours.

At the end of the 2.5 hour rest period, the dough will be well proofed.

Turn the dough out onto your work surface (well floured).

divide the dough into 4 equal pieces, and pre-shape. Allow the pre-shaped dough to rest about 10 minutes.

Place one of the pre-shaped doughs on the work table and degass.

Fold one third of the dough over on itself.

And then fold the remaining side over onto double thickness, like an envelope, pinching the edges closed.

Roll the dough out to an appropriate size. Place in a well greased loaf pan and allow to rise till doubled.

Baste the dough with an egg wash. Sprinkle with seeds if you like.

Bake in a preheated 350 F oven for about 45 minutes.

Turn out onto a wire rack and allow to cool.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/525-sweet-corn-raisin-bread